埃及秋葵果物理化学特性的研究
THE PHYSICAL AND CHEMICAL PROPERTIES OF EGYPTIAN OKRA POD (ABELMBSCHUS ESCULENTUS)
摘 要
Abstract
Contents
Chapter 1 Introduction
1.1 The background of the research
1.2 Okra production
1.3 Characteristics of okra
1.4 The nutrition values of Okra
1.5 Applications of okra
1.6 Literature review
1.7 The contents of this research
Chapter 2 Materials and Methods
2.1 Material
2.2 Instruments
2.3 The determination of physical properties
2.4 The determination of chemical composition
2.5 Statistical Methods
Chapter 3 The Physical Properties of Okra Pods
3.1 Introduction
3.2 Size and Shape
3.3 Mass and density
3.4 The angle of response and coefficients of friction
3.5 Summary
Chapter 4 The Chemical Compositions of Okra
4.1 Introduction
4.2 The moisture contents
4.3 The ash content
4.4 The contents of crude protein and amino acids
4.5 The contents of Carbohydrates
4.6 The contents of lipid and fatty acids
4.7 The contents of mineral
4.8 Summary
Conclusion
References
Appendix
Statement of Copyright
Letter of Authorization
Acknowledgements
Resume