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 +5 more
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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 +3 more
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Physical interactions between cupuassu and cocoa fats
Grasas y Aceites, 2003 Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat
S. C. S. Lannes +2 more
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Phase Equilibrium and Optimization Tools: Application for Enhanced Structured Lipids for Foods [PDF]
, 2010 Solid-liquid phase equilibrium modeling of triacylglycerols mixtures is essential for lipids design. Considering the α polymorphism and liquid phase as ideal, the Margules 2-suffix excess Gibbs energy model with predictive binary parameter correlations ...
SANTOS, Moises Teles dos +7 more
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Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream
Liang you shipin ke-jiCompared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages.
LI Tong +4 more
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High fat intake leads to acute postprandial exposure to circulating endotoxin in type 2 diabetic subjects [PDF]
, 2012 OBJECTIVE-To evaluate the changes in circulating endotoxin after a high-saturated fat meal to determine whether these effects depend on metabolic disease state.
Varma, M.C. +23 more
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Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study
Grasas y Aceites, 2003 Crystallization rate of partial hydrogenated blend of soybean oil and cottonseed oil used for making vegetable ghee (vanaspati) was investigated, by solid fat content (SFC) using pulsed nuclear magnetic resonance (p-NMR).
Mohammad Ibrahim Nasir
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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 +4 more
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Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions [PDF]
PeerJ, 2013 Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications.
Razam Ab Latip +6 more
doaj +2 more sources
Self-interaction chromatography as a tool for optimizing conditions for membrane protein crystallization [PDF]
, 2010 The second virial coefficient, or B value, is a measurement of how well a protein interacts with itself in solution. These interactions can lead to protein crystallization or precipitation, depending on their strength, with a narrow range of B values ...
Gabrielsen, M. +3 more
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