Search In this Thesis
   Search In this Thesis  
العنوان
Chemical and Technological Studies on Jojoba Seeds and Their Application in Food Processing /
المؤلف
Al-Khawaga, Tahia Rabea Mohey Al-Dein.
هيئة الاعداد
باحث / تحية ربيع محى الدين الخواجة
مشرف / محمد بسيم عطا
مشرف / طارق احمد العدوى
مشرف / موسى عبده محمد سالم
الموضوع
Food Technology.
تاريخ النشر
2015.
عدد الصفحات
p 153. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
13/7/2015
مكان الإجازة
جامعة طنطا - كلية الزراعة - Food Technology
الفهرس
Only 14 pages are availabe for public view

from 16

from 16

Abstract

Jojoba (Simmondsia chinensis) is a long-live, leafy, xerophytic, woody evergreen dioecious shrub or small multi-stemmed tree belongs to Buxaceae or Simmondsiaceae family. The plant is a drought and salt resistant. Jojoba seed contains 50 to 60% oil, a liquid wax ester, which normally extracted by pressing. Therefore, Jojoba is grown commercially for its oil. Where, the oil is mainly used in cosmetics such as lotions, moisturizers, massage oils and soothing creams. Also, used in folk remedies by the Indians in Mexico for cancer, kidney disorders, colds, dysuria, eyes, head, obesity, parturition, poison ivy, sore throat, warts, and wounds.