hanif Posted June 6, 2008 Report Share Posted June 6, 2008 hi everyone...im a candidate for may 09 exam.. this is what my title is : the effect of coconut milk in the oxidation of food and i have few research questions in it...: 1.How does the existence of a coconut milk affect the rate of oxidation of food 2.The differences in using fresh ,canned,and powdered coconut milk in terms of oxidation perseverance and saturated fat value. 3.What is the most suitable way of extracting coconut milk, by varying the temperature of blanching of the grated meat, quantity of H[sub]2[/sub]O[sub]2[/sub],and quantity of water used for dilution... hmm...i seriously need your opinion and suggestion, because im still vague about my ee... btway,i guess it will involve a lot with lipid oxidation...and how can i measure the saturated fat value.....is my ee significant enough..? thanks Reply Link to post Share on other sites More sharing options...
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