Results 31 to 40 of about 356,767 (211)
Is fat the sixth taste primary? Evidence and implications [PDF]
, 2015 Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Andrew Costanzo, Russell Keast
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Studies on the extraction of wheat germ oil by commercial hexane
Grasas y Aceites, 2002 Extraction of an edible oil from wheat germ, an important byproduct of wheat milling industry in Egypt, using commercial hexane was studied. The extraction was carried out in a single and in two successive stages using different solvent-to-solid ratios ...
Ola. A. Megahad, Omayma S. El Kinawy
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Biological activities of phenolic compounds extracted from flaxseed meal
Bulletin of the National Research Centre, 2020 Background There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. The present investigation deals with a comprehensive study on the biological activities of phenolic compounds extracted from flaxseed ...
Engy M. Akl +3 more
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Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil
Grasas y Aceites, 2003 The effect of reversed micelles (RMs) in combination with α -tocopherol and Trolox was evaluated on the autooxidation and photooxidation of stripped corn oil. Oxidation was followed by measuring hydroperoxide and hexanal formation.
Y. A. El-Shattory +3 more
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Prediction of naturally-occurring, industrially-induced and total trans fatty acids in butter, dairy spreads and Cheddar cheese using vibrational spectroscopy and multivariate data analysis [PDF]
, 2015 peer-reviewedThis study investigated the use of vibrational spectroscopy [near infrared (NIR), Fourier-transform mid-infrared (FT-MIR), Raman] and multivariate data analysis for (1) quantifying total trans fatty acids (TT), and (2) separately predicting ...
Beattie, Renwick J. +4 more
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Effect of degree of hydrolysis on the functional properties of some oilseed proteins
Grasas y Aceites, 2002 Hydrolyzing soybean, sesame, and ricebran meals with papain and bromelain enzymes under previously determined optimum conditions was accomplished. Aliquots were withdrawn from the bulk hydrolysates at different time intervals to determine the rate of ...
F. S. Taha, M. A. Ibrahim
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Grasas y Aceites, 1992 Studies on the lipid constituents of grape seeds, produced as by-product from white grape processing, were carried out. Gas liquid chromatography was used to determine the composition of fatty acid methyl esters and sterol silyl derivatives of the oil ...
S. M. El-Shami +2 more
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What was a mortarium used for? Organic residues and cultural change in Iron Age and Roman Britain. [PDF]
, 2011 The Romans brought the mortarium to Britain in the first century AD, and there has long been speculation on its actual purpose. Using analysis of the residues trapped in the walls of these ‘kitchen blenders’ and comparing them with Iron Age and Roman ...
Cramp, Lucy J E +2 more
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Effect of different relative humidities on the oil extracted from stored cottonseed
Grasas y Aceites, 1996 Effect of different relative humidities (room, 10%, 46% and 97% R. H.) on the oil extracted from cottonseed stored for one year was studied. The oil extracted from recent non-stored cottonseed was used as a control.
H. E. Helmy, S. S. Mohamad
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Czech Journal of Food Sciences, 2004 The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of
S. Ptasznik
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