Results 11 to 20 of about 8,467 (226)

Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Jurnal Teknologi dan Industri Pangan, 2023
Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study.
Ferdinandus Archie Pangestu, Nurheni Sri Palupi, Nur Wulandari, Dimas Supriyadi   +3 more
doaj   +1 more source

Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream [PDF]

Shipin Kexue
In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping properties, the fat composition and crystallization characteristics, emulsion quality, whipped product
SU Yi, CHAI Xiuhang, HAN Wanjun, LIU Yuanfa
doaj   +1 more source

FAT CRYSTALS IN THE SPINAL CORD. [PDF]

The Journal of Nervous and Mental Disease, 1907
n ...
openaire   +2 more sources

Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk [PDF]

Acta Periodica Technologica, 2015
Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter.
Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Petrović Jovana S., Stamenković-Đoković Marijana M.   +4 more
doaj   +1 more source

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Animals, 2020
In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days.
Waldemar Paszkiewicz, Siemowit Muszyński, Małgorzata Kwiecień, Mykola Zhyla, Sylwester Świątkiewicz, Anna Arczewska-Włosek, Ewa Tomaszewska   +6 more
doaj   +1 more source

Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Molecules, 2021
Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by ...
Kwang-Seup Shin, Jeung-Hee Lee
doaj   +1 more source

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

Grasas y Aceites, 2021
The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols.
T.S. Tavares, K.T. Magalhães, N.D. Lorenzo, C.A. Nunes   +3 more
doaj   +1 more source

Composition and crystallization of milk fat fractions

Journal of the American Oil Chemists' Society, 1999
AbstractMilk fat was fractionated by solvent (acetone) fractionation and dry fractionation. Based on their fatty acid and acyl‐carbon profiles, the fractions could be divided into three main groups: high‐melting triglycerides (HMT), middle‐melting triglycerides (MMT), and low‐melting triglycerides (LMT).
van Aken, G.A., Grotenhuis, E., van Langevelde, A.J., Schenk, H.   +3 more
openaire   +4 more sources

Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat

Grasas y Aceites, 2017
The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries.
K. R.R. Godoi, R. C. Basso, M. H.M. Buscato, L. P. Cardoso, T. G. Kieckbusch, A. P.B. Ribeiro   +5 more
doaj   +1 more source

Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed

International Journal of Food Properties, 2018
Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the ...
Kong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali   +4 more
doaj   +1 more source