Results 31 to 40 of about 448,758 (299)
Aroma-active secondary oxidation products of butter [PDF]
, 2007 Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with ...
Escher, Felix +3 more
core
The use of microorganisms in dairy products (butter) [PDF]
, 2022 Butter is widely used in cooking and baking, particularly by those who enjoy cakes and sweets. Butter is categorized as a dairy product which is made from fat and protein.
Mohamed, Elizah +2 more
core
Advanced Materials, EarlyView.Ionic epoxy networks are prepared using ammonium salts as hardeners, leading to a two‐stage curing process with a thermoplastic‐like intermediate. This uncommon behavior enables extrusion and fabrication of thermoplastic prepregs that can be cured into thermoset composites.
Izabela Kurowska +10 more
wiley +1 more source
Formation of cheese pattern when using monospecies cultures
Пищевые системыThe article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp.
G. M. Sviridenko +3 more
doaj +1 more source
Enhanced Self‐Phase Modulation in Silicon Nitride Waveguides Integrated With 2D MoS2 Films
Advanced Materials Technologies, EarlyView.ABSTRACT On‐chip integration of 2D materials provides a promising route toward next‐generation integrated optical devices with performance beyond existing limits. Here, significantly enhanced spectral broadening induced by self‐phase modulation (SPM) is experimentally demonstrated in silicon nitride (Si3N4) waveguides integrated with 2D monolayer ...
Shahaz S. Hameed +15 more
wiley +1 more source
Пищевые системы, 2020 The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina +4 more
doaj +1 more source
Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis [PDF]
, 2015 peer-reviewedThis study investigated the use of vibrational spectroscopy [near infrared (NIR), Fourier-transform mid-infrared (FT-MIR), Raman] and multivariate data analysis for (1) quantifying total trans fatty acids (TT), and (2) separately predicting ...
Beattie, Renwick J. +4 more
core +1 more source
A Soft Robotic Device for Targeted Massage Therapy of Residual Limbs
Advanced Robotics Research, EarlyView.Residual limb edema after amputation can hinder recovery and delay prosthetic fitting. This study presents a soft‐robotic wearable device that delivers sequential compression through pneumatic McKibben actuators. By replicating the principles of manual lymphatic drainage, the device generates controlled mechanotherapeutic pressure patterns, providing a
Maria Grazia Polizzotto +5 more
wiley +1 more source
THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
Пищевые системы, 2020 The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied.
D. S. Myagkonosov +4 more
doaj +1 more source
Heliyon, 2023 Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid source for pharmaceutical and food applications. Studies found that Tengkawang butter is a cheaper cocoa butter substitution without compromising its quality ...
Muhammad Arif Darmawan +7 more
doaj +1 more source