Results 11 to 20 of about 22 (22)

Caracterização química, físico-química e rancidez oxidativa de manteiga de garrafa Physical and chemical characterization and oxidative rancidity of bottled butter fat [PDF]

, 2008
A manteiga de garrafa é um produto largamente utilizado no Nordeste do Brasil em geral, e no norte/nordeste do Estado de Minas Gerais em particular, sendo a região de Salinas importante produtora desse tipo de manteiga.
Clemente,Maria das Graças, Luiz Ronaldo de Abreu, Abreu,Luiz Ronaldo de, Maria das Graças Clemente   +3 more
core   +1 more source

Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais Perfil dos ácidos graxos de "manteigas de garrafa" produzidas na região de Salinas - Minas Gerais [PDF]

, 2009
The economic history of Salinas, Minas Gerais is largely based on cattle-breeding. The discoverers found in the city's region a large potential for the progress of their activities, either in agriculture or in cattle-breeding (OLIVEIRA, 2000). Even today,
Creuza Pedroso Amaral Rezende, Clemente,Maria das Graças, Sandra Maria Pinto, Luiz Ronaldo de Abreu, Pinto,Sandra Maria, Abreu,Luiz Ronaldo de, Rezende,Creuza Pedroso Amaral, Maria das Graças Clemente   +7 more
core   +1 more source

Physicochemical quality of bottled butter/ Qualidade físico-química da manteiga de garrafa [PDF]

, 2020
Bottled butter also called butter of the backwoods and earth butter, has peculiar sensory characteristics and is a product widely consumed in northeastern Brazil. The artisanal processing takes place by small farmers who sell their products at free fairs.
Almeida, Lucas Sena, Brito, Marcelo Silva, Silva, Clayton Souza da, Lima, Clara Mariana Gonçalves, Santana, Renata Ferreira, Pagnossa, Jorge Pamplona, Neto, Milton Rezende Teixeira, Barbosa, Ada Azevedo   +7 more
core   +1 more source

Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction

LWT - Food Science and Technology, 2018
Adiguna Bahari, Casimir C Akoh
exaly  

The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network

JAOCS, Journal of the American Oil Chemists' Society, 1999
Suresh S Narine, Alejandro G Marangoni
exaly  

Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions

JAOCS, Journal of the American Oil Chemists' Society, 1998
Richard W Hartel
exaly  

Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

Journal of Food Engineering, 2018
Tuyen Truong, Martin Palmer, Nidhi Bansal   +2 more
exaly  

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Journal of the Science of Food and Agriculture, 2005
S Yella Reddy
exaly  

Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication

Innovative Food Science and Emerging Technologies, 2008
Daniela Bermúdez-Aguirre
exaly  

Engkabang (illipe)—an excellent component for cocoa butter equivalent fat

Journal of the Science of Food and Agriculture, 1992
exaly