Results 21 to 30 of about 189,265 (295)

Assessing the greenhouse gas emissions from poultry fat biodiesel [PDF]

, 2012
This article attempts to answer the question: What will most likely happen in terms of emitted greenhouse gases if the use of poultry fat for making biodiesel used in transportation is increased?
Andreas Jørgensen, Bauen, Beer, Bernesson, Burton, Canakci, Croezen, Ecoinvent, Ekvall, Firman, Fosters, Gordon, Groschen, Ivan T. Herrmann, Jensen, Jonasson, JRC, JRC, Lapuerta, Lund, López, Malca, Meeker, Merah, Metha, Montrimaite, Morais, Nelson, Niederl, Ozata, Pagliaro, Paul Bikker, Peiro, Pleanjai, Souza, Stiefelmeyer, UK Department for Transport, US EPA, Xunmin, Zah   +39 more
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PERSPECTIVE OF USE OF MILK SUBSTITUTOR ON DAIRY PRODUCTION

Алматы технологиялық университетінің хабаршысы, 2021
The article provides information on the use of milk fat substitutes in dairy production and its future prospects. Presents physico-chemical characteristics of fat substitutes "Ecolect" company "EFKO".

doaj  

Kajian Pemanfaatan Lemak Fleshing Industri Penyamakan Kulit [PDF]

, 2011
The process of fleshing in the leather tannery generates solid waste in theform of pieces of meat mixed with fat. Fleshing wastes contain approximately 50-80 o% protein and 20-40 % fat.
Sutyasmi, S. (Sri)
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Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

Journal of Dairy Science, 2022
: Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute ...
Hongjuan Li, Leilei Zhang, Yuanyuan Jia, Yujing Yuan, Hongbo Li, Wenming Cui, Jinghua Yu   +6 more
doaj   +1 more source

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Gels, 2023
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet
Hyunjin Jeong, Chang-Ki Huh, Ho-Kyung Ha, Jungsil Kim, Imkyung Oh   +4 more
doaj   +1 more source

Simple anthropometric and physical performance tests to predict maximal box-lifting ability [PDF]

, 2007
Box-lifting ability is an important characteristic of military personnel. The purpose of this paper was to determine the usefulness of the upright row free weight exercise, and simple anthropometric tests, to predict maximal box-lifting performance that ...
Wilkinson, Mick, Williams, Alun
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Application of Emulsion Gels as Fat Substitutes in Meat Products

Foods, 2022
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Yuqing Ren, Lu Huang, Yinxiao Zhang, He Li, Di Zhao, Jinnuo Cao, Xinqi Liu   +6 more
doaj   +1 more source

Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties

Food Chemistry Advances, 2022
This study was to investigate the combined effect of polydextrose and guar gum, as a fat replacer, on physical, chemical, textural, and sensory properties of developed Sungyod rice cookies (SYRC).
Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi   +4 more
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Структурированные липиды в современном питании [PDF]

, 2009
В статті виконано аналіз сучасного стану проблеми структурування триацилгліцеринів. Розглянуто структуру та властивості різноманітних замінників жиру, а також їх вплив на організм людини.
Юрьева, Марина Сергеевна
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Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

Jurnal Ilmu dan Teknologi Hasil Ternak, 2021
Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf
Citravia Agustin, Nurliyani Nurliyani, Jamhari Jamhari   +2 more
doaj   +1 more source