Oilseeds Statistics Compendia
2015
2021
Contents
27.1 Quality of Cooking Oils
27.2 Fatty Acid Proportion (%) in Cooking Oil
27.3 Oilseeds: Chemical Composition
27.4 General Characteristics of Vegetable Oils
27.5 Fatty Acids of Oilseeds
27.6 Composition of Oilseed Cakes
27.7 Essential Amino Acids of Oilseeds
27.8 Minerals of Oilseed Meals
27.9 Carbohydrates Composition of Oilseed Meals
27.10 Vitamin Content of Oilseeds
27.11 Antinutritional /Toxic Factors in Oilseeds
27.12 Chemical Composition of Groundnut Kernel
27.13 Characteristics of Groundnut Oil
27.14 Fatty Acid Composition of Groundnut Oil
27.15 Amino Acids in Groundnut Protein
27.16 Oil Content of Rapeseed & mustard Types
27.17 Characteristics of Rapeseed & mustard Seed
27.18 Physical Characteristics of Rapeseed Oil
27.19 Fatty acid Composition of Rapeseed Species
27.20 Glucosinolate Levels (mg/g meal) of Brassicas
27.21 Characteristics of Safflower Seed
27.22 Safflower Oil Quality
27.23 Fatty Acid Composition of Safflower Oil
27.24 Amino Acid Composition of Safflower meal
27.25 Sunflower Seed Characteristics
27.26 Some Characteristics of Sunflower Oil
27.27 Fatty Acid Composition of Sunflower Oil
27.28 Amino Acid Composition of Sunflower Protein
27.29 Seed Composition of Sesame
27.30 Quality Characteristics of Sesame Oil
27.31 Essential Amino Acids of Sesame Protein
27.32 Proximate Composition of Soybean
27.33 Characteristics of Soybean Oil
27.34 Fatty Acid Composition of Soybean Oil
27.35 Essential Amino Acids of Soybean
27.36 Seed Composition and Oil Quality of Niger
27.37 Amino Acid Composition of Niger Varieties
27.38 Castor Oil Characteristics and Fatty Acid Composition
27.39 Quality of Linseed and its Oil
27.40 Essential Amino Acids of Linseed
27.41 Fatty Acid Profile of Rice Bran Oil
27.42 Unsaponifiable Matter Limits for Different Oils
27.43 Chemical Composition of Saponifiable Lipids of Rice Bran Oil
27.44 Chemical Composition of Unsaponifiable Lipids of Rice Bran Oil
27.45 Composition of Unsaponifiable Matter of Different Oils
27.46 Maximum Permissible Aflatoxin Levels in Groundnut and its Products for Human Consumption in Groundnut Importing Countries
27.47 Afflation Limits in Groundnut Cake/Animal Feed in Various Countries
27.48 The Fatty acid composition of Jatropha curcas oil
27.49 Profile of Oils: Saturated / Unsaturated Fatty Acids
27.50 Required Range of Physico-chemical Characteristics of Some Processed/refined Edible Oils for Human Consumption
27.51 Typical Oil Content and Extraction of Oil from 100 kg of Oilseed by Expeller
Oilseeds Statistics Compendia 