Oil Cakes as Media for Growing Catenaria anguillulae Sorokin, a Facultative Endoparasite of Nematodes

2005 ◽  
Vol 21 (6-7) ◽  
pp. 1181-1185 ◽  
Author(s):  
R. C. Gupta ◽  
S. S. Vaish ◽  
R. K. Singh ◽  
N. K. Singh ◽  
K. P. Singh
Keyword(s):  
Oil Cakes ◽  
Catenaria Anguillulae

Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review

2021 ◽  
Vol 109 ◽  
pp. 259-270
Author(s):  
Seyedeh Fatemeh Mirpoor ◽  
C. Valeria L. Giosafatto ◽  
Raffaele Porta
Keyword(s):  
Seed Oil ◽  
Oil Cakes

scholarly journals OIL CAKES AS SUBSTRATE FOR IMPROVED LIPASE PRODUCTION IN SOLID STATE FERMENTATION

2011 ◽  
Vol 3 (1) ◽  
pp. 71-73 ◽  
Author(s):  
JAYA BHAGAT ◽  
◽  
PRATYOOSH SHUKLA ◽  
SMRITI SHRIVASTAVA
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Lipase Production ◽  
Oil Cakes

Role of Oil Cakes and Pochonia chlamydosporia for the Management of Meloidogyne javanica Attacking Solanum melongena L.

2014 ◽  
Vol 6 (1) ◽  
pp. 12-20 ◽  
Author(s):  
Kavita Parihar ◽  
Bushra Rehman ◽  
Mohamad Ashraf Gan ◽  
Mohd Asif ◽  
Mansoor A. Siddiqu
Keyword(s):  
Solanum Melongena ◽  
Meloidogyne Javanica ◽  
Pochonia Chlamydosporia ◽  
Oil Cakes

scholarly journals Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020 ◽  
Vol 10 (21) ◽  
pp. 7432
Author(s):  
Petraru Ancuța ◽  
Amariei Sonia
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Industry ◽  
Oil Industry ◽  
Extraction Process ◽  
Research Field ◽  
Zero Waste ◽  
Oil Cakes ◽  
Pharmaceutical Industries

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

scholarly journals The comparative keeping qualities of palm kernel, coconut, ground-nut and other oil-cakes

1917 ◽  
Vol 8 (4) ◽  
pp. 419-428
Author(s):  
William Godden
Keyword(s):  
Recent Work ◽  
Annual Report ◽  
Good Condition ◽  
Palm Kernel ◽  
Palm Kernel Cake ◽  
The Past ◽  
Oil Cakes ◽  
Frequent Reference

One of the difficulties which hinder the extended use of the nut-oil-cakes (palm kernel, coconut and ground-nut) is the prevalent impression that these cakes deteriorate rapidly on keeping. In recent articles dealing with these cakes frequent reference has been made to this point. Thus Voelcker (9) in his Annual Report for 1914 states that “one inconvenience attaching to palm-nut and coconut cakes is that they do not keep as well as linseed and cotton cakes and that there is a tendency for them to turn rancid.” In his Report for 1915, however, he says, “I have come across but few instances either with palm-nut cake or meal, in which these have been rancid or not in good condition.” Murray (8) states that manufacturers should realise that they still have to reassure farmers regarding the keeping qualities of palm kernel cake. In a later article in the Journal of the Board of Agriculture (3) it is stated that “palm-nut kernel cakes in the past have had the reputation of soon going rancid…. At the present day, before the kernels are crushed they are subjected to a process of cooking, by which the ferment that causes the oil to turn rancid is rendered inactive.” The validity of this latter assertion seems doubtful in the light of the recent work of Calder (2) which shows that the lipase, present in the resting seed in the form of its zymogen, is not destroyed during the manufacture of the cake, the mass of crushed kernels not being sufficiently heated in every part prior to pressing to secure this object completely. Similar statements have been made as to the liability of coconut and ground-nut cakes to become rancid on storing (3,4).

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