Results 221 to 230 of about 1,078,839 (266)
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Approximation by fat arcs and fat biarcs
Computer-Aided Design, 2002zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Lin, Q, Rokne, JG
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Impact of fat substitutes on fat intake
Lipids, 1996AbstractDietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced‐fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced‐fat versions of regular food products. To generate reduced‐fat or fat‐free products that have the same organoleptic characteristics of the regular ...
G D, Miller, S M, Groziak
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The Fat Pad in Dermis Fat Grafts
Ophthalmic Plastic & Reconstructive Surgery, 1994Dermis fat grafts are used in orbital reconstruction in a variety of procedures. However, there have been few controlled studies testing their effectiveness. This is a prospective study on 40 patients.Primary and secondary orbital dermis fat grafts were evaluated with regard to the long-term cosmetic results of two thicknesses, 10 and 20 mm, of fat pad,
R, Sihota, Y, Sujatha, S M, Betharia
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NEUTRAL FAT OF THE PERIRENAL FAT DEPOTS
Canadian Journal of Biochemistry and Physiology, 1957The possibility was investigated that perirenal fat depots which have high levels of neutral fat also have high levels of phospholipid and free cholesterol associated with increased ability to actively store fat. Lipid and water levels per unit nonlipid dry weight were measured upon perirenal fat depots in 27 male and 24 female albino rats.
E M, BOYD, A H, LOWER
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SIGGRAPH Asia 2012 Computer Animation Festival, 2012
Yohann Auroux Bernard +2 more
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Yohann Auroux Bernard +2 more
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1993
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
openaire +1 more source
Dietary fat and body fat: an intervention study.
International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity, 1996Assessment of body composition in relation to the habitual diet and after a six month dietary intervention.After a baseline measurement subjects were randomly assigned to either a group consuming reduced-fat products or a group consuming full-fat products for six months.108 women and 109 men, equally distributed over the age range 19-35 with BMI ...
Westerterp, K.R. +5 more
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Floating in fat: Fat kids and fat adults
The American Journal of Cardiology, 1997openaire +2 more sources