Results 11 to 20 of about 2,710,716 (310)

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

open access: yesCzech Journal of Food Sciences, 2001
Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the ...
L. Němcová   +2 more
doaj   +1 more source

Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.

open access: yesCzech Journal of Food Sciences, 2001
The possibility to control mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 in a milk environment was assessed using the milk agar plate method.
M. Plocková   +3 more
doaj   +1 more source

Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]

open access: yes, 2020
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona   +4 more
core   +1 more source

Physical and chemical characteristics of toilet soap made from apricot kernel oil and palm stearin.

open access: yesGrasas y Aceites, 1998
The objective of the present work was to use apricot kernel oil with palm stearin in toilet soap-making. Apricot kernel oil was obtained from apricot kernel seed (Prunus armeniaca) through hydraulic pressing (12000lb/in2). Kernel contained 43.3% oil. The
Adel Y. Girgis   +2 more
doaj   +1 more source

The Anti-Adiposity Mechanisms of Ampelopsin and Vine Tea Extract in High Fat Diet and Alcohol-Induced Fatty Liver Mouse Models

open access: yesMolecules, 2022
Ampelopsis grossedentata (AG) is an ancient medicinal plant that is mainly distributed and used in southwest China. It exerts therapeutic effects, such as antioxidant, anti-diabetic, and anti-inflammatory activities, reductions in blood pressure and ...
Jianbo Wu   +5 more
doaj   +1 more source

Lipid Oxidation in Dispersive Systems with Monoacylglycerols

open access: yesCzech Journal of Food Sciences, 2009
Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C.
V. Spěváčková   +4 more
doaj   +1 more source

MiR-146a-5p targeting SMAD4 and TRAF6 inhibits adipogenensis through TGF-β and AKT/mTORC1 signal pathways in porcine intramuscular preadipocytes

open access: yesJournal of Animal Science and Biotechnology, 2021
Background Intramuscular fat (IMF) content is a vital parameter for assessing pork quality. Increasing evidence has shown that microRNAs (miRNAs) play an important role in regulating porcine IMF deposition.
Que Zhang   +4 more
doaj   +1 more source

How the brain represents the reward value of fat in the mouth. [PDF]

open access: yes, 2009
The palatability and pleasantness of the sensory properties of foods drive food selection and intake and may contribute to overeating and obesity. Oral fat texture can make food palatable and pleasant.
De Souza, Arun   +3 more
core   +2 more sources

Utilization of Mango Kernel Seed For Improving The Oxidative Stability of SunFlower Oil During Frying Process [PDF]

open access: yesFood Technology Research Journal
This study investigated the potential of mango kernel oil (MKO) and phenolic extracts from defatted mango kernel seeds (DMKS) as natural antioxidants to improve the oxidative stability of sunflower oil (SFO) during frying.
Amal, R. Tageldeen   +3 more
doaj   +1 more source

Fat Fisher Zeroes [PDF]

open access: yes, 2001
We show that it is possible to determine the locus of Fisher zeroes in the thermodynamic limit for the Ising model on planar (``fat'') phi4 random graphs and their dual quadrangulations by matching up the real part of the high and low temperature ...
Doeringer, Jeffrey Ryan   +3 more
core   +2 more sources

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