Results 31 to 40 of about 1,220,439 (309)
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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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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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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Insertion of T4-lysozyme (T4L) can be a useful tool for studying olfactory-related GPCRs. [PDF]
, 2012 The detergents used to solubilize GPCRs can make crystal growth the rate-limiting step in determining their structure. The Kobilka laboratory showed that insertion of T4-lysozyme (T4L) in the 3rd intracellular loop is a promising strategy towards ...
Baaske +43 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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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
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DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS
Harčova Nauka ì Tehnologìâ, 2023 The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated.
T. Matveeva +4 more
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Grain & Oil Science and Technology, 2020 The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels.
Shuaishuai Yang +4 more
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Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise
Foods, 2018 Kinetic analysis was used to study the destabilization of mayonnaise by focusing on the fat crystals. Mayonnaise prepared from rapeseed oil and soybean oil was stored at temperatures ranging from −20 to −40 °C. The destabilization kinetic
Islam Muhammad Shariful +2 more
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Modelling of heat transfers and prediction of crystallization during cooling of chicken fat [PDF]
, 2005 Heat transfers that occurred during chicken fat dry fractionation process were characterized. The heat flux model developed led to follow the heat flux associated with crystallization (?r) during the cooling step. A crystallization kinetics was performed
Arnaud, Elodie +3 more
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