2009 | Anon | Research report/Update
Composition of cooked, unsalted macadamia nuts, fatty acid composition of macadamia nuts and vitamins in Hawaiian macadamia nuts.
1995 | Arnett G | Research report/Update
Some specifications and analysis of macadamia oil.
1993 | Taylor M | Research report/Update
Fatty acid analysis was undertaken for kernel and pollen to determine if there is any difference between cultivars and species available to the industry and any possible relationship between the pollen and the kernel fatty acids.
1975 | Saleeb W | Research report/Update
Macadamia oil consists of both saturated and unsaturated fractions. This paper reports on an exploratory experiment to develop a method for increasing or decreasing the unsaturated fraction. Includes analysis of the fatty acids.
1973 | Saleeb W, Yermanos D | Research report/Update
Oil was extracted by pressing and by solvent and the fatty acid composition was determined. Includes nut and oil characteristic analysis of tetraphylla, integrifolia and hybrid.
1970 | Campbell C, Lee J, Nolan C | Research report/Update
Rations containing macadamia nut husks at levels of 0, 12, 24, and 36 percent of the total ration were palatable for sheep and no digestive troubles were observed during the course of this trial. A significant reduction in the digestibility of ration components was observed when the level of husks was increased in both the concentrate and the roughage rations fed to sheep. Although the chemical analyses for crude protein and gross energy would indicate macadamia nut husks may have a place in rations for ruminant animals, the linear reduction in the digestibility of crude protein and gross energy with increasing levels of husks indicates some factor(s) in the husks was limiting the utilization of ration nutrients.
1935 | Cheel E | Research report/Update
An early analysis of oils obtained by expression and solvent methods.
1922 | Morrison A, Morrison F | Research report/Update
An article of historical interest in which an analysis was undertaken of the physical and chemical characteristics of the oil, including mixed fatty acids and separation of liquid and solid acids. Results indicate macadamia oil consists of a mixture of stearic and palmitic acids, and oleic acid. Linoleic acid is apparently absent.
1914 | Smith F, Meston L | Research report/Update
An article of historical interest: an analysis of macadamia oil concluding that it contains glycerides of oleic, palmitic and stearic acids with some proportion of glyceride of myristic acid.
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