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
doaj +1 more source
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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Allantoin Crystal Formation in Bagrada hilaris (Burmeister) (Heteroptera: Pentatomidae) Females. [PDF]
, 2017 Bagrada hilaris is a polyphagous herbivore reported as an invasive pest in the United States. During the course of dissecting Burmeister hilaris unique crystals were observed in both the midgut and oviducts.
Allen, Margaret L +5 more
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Recurrent Hypothermia and Autonomic Dysfunction Secondary to Shapiro Syndrome
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT A 44‐year‐old man presented with recurrent hypothermia, diaphoresis and hypertension. Extensive investigation for infectious, inflammatory, metabolic and endocrine aetiologies was negative. MR scan of the brain demonstrated no lesions but revealed callosal dysgenesis, consistent with Shapiro syndrome.
Naveen Kumar +3 more
wiley +1 more source
Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch [PDF]
, 2018 peer-reviewedThe hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS).
Chen, Jicheng +5 more
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