Biochemical changes during storage of arecanut [Areca catechu L.)

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dc.contributor.authorChempakam, B.
dc.contributor.authorSaraswathy, N.
dc.date.accessioned2014-05-26T10:40:32Z
dc.date.available2014-05-26T10:40:32Z
dc.date.issued2007-02-08
dc.description.abstractChanges in biochemical constituents during storage of arecanuts were studied. Protein, fat, phenols, sugars and arecoline contents decreased significantly during storage. When whole dried nuts with husk were stored for one year, the contents of protein, fat, total phenols, reducing sugars and total sugars decreased to a lesser extent while a slight increase in ortho dihydroxy phenols and alkaloids was noticed as compared to dehusked nuts similarly stored.en_US
dc.identifier.citationIn: Proceedings, Silver Jubilee Symposium onArecanut Research and Development, CPCRI (RS), Vittal, 13-14 Dec. 1982. Editedby K. Shama Bhat and C. P. Radhakrishnan Nair, 1985 p-163-166en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1820
dc.language.isoenen_US
dc.subjectbiochemical changes
dc.subjectarecanut
dc.subjectstorage
dc.titleBiochemical changes during storage of arecanut [Areca catechu L.)en_US
dc.typeArticleen_US

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