Results 251 to 260 of about 429,105 (280)
Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. [PDF]
FoodsBalquinta ML +7 more
europepmc +1 more source
Rapid Protein Extraction from Canola Meal Pre-Treated with Enzymatic Reactive Extrusion. [PDF]
FoodsGhosh S +6 more
europepmc +1 more source
Transportation technologies and the optimal depletion of West Coast oil reserves [PDF]
Roger H. Dunstan, Ronald H. Schmidt
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Journal of Food Engineering, 2013
Abstract This study investigated the effect of deforming temperature on the oil binding capacity (OBC) of a palm oil-based shortening (melting point 40 °C). The shortening was treated with three different temperature conditions namely, Set A at 25 °C for 8 h, Set B at 40 °C for 8 h and Set C at 70 °C for 2 h.
M E Hoque +2 more
exaly +2 more sources
Abstract This study investigated the effect of deforming temperature on the oil binding capacity (OBC) of a palm oil-based shortening (melting point 40 °C). The shortening was treated with three different temperature conditions namely, Set A at 25 °C for 8 h, Set B at 40 °C for 8 h and Set C at 70 °C for 2 h.
M E Hoque +2 more
exaly +2 more sources
Quantification of oil binding capacity of structuring fats: A novel method and its application
Chemistry and Physics of Lipids, 2010A robust, well-defined and reproducible method to accurately measure the oil binding capacity (OBC) of structuring fats was developed. The method was validated using two oil/fat model systems, i.e., fully hydrogenated canola oil (FHCO) in canola oil (CO) (FHCO/CO) and fully hydrogenated soybean oil (FHSO) in CO (FHSO/CO). The mixtures were crystallized
Suresh S Narine, Tolibjon S. Omonov
exaly +3 more sources
The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks
Food Biophysics, 2015This study examines the effect of shear on the microstructure and oil binding capacity of three wax oleogels. For crystallization under a cooling rate of 1.5 °C/min, shear decreased crystal size, but increased the box-counting fractal dimension (Db) and decreased the pore area fraction (AFp) of the RBX oleogel network, creating a tortuous network for ...
Alejandro G Marangoni
exaly +2 more sources
Food Biophysics, 2015
The effects of cooling rate during melt crystallization of rice bran wax, sunflower wax, candelilla wax and a commercial peanut butter stabilizer in peanut oil were evaluated and correlated to their oil binding capacity. Rapid cooling upon crystallization decreased crystal length, decreased network pore area fraction, increased the fractal dimension of
Alejandro G Marangoni
exaly +2 more sources
The effects of cooling rate during melt crystallization of rice bran wax, sunflower wax, candelilla wax and a commercial peanut butter stabilizer in peanut oil were evaluated and correlated to their oil binding capacity. Rapid cooling upon crystallization decreased crystal length, decreased network pore area fraction, increased the fractal dimension of
Alejandro G Marangoni
exaly +2 more sources
JAOCS, Journal of the American Oil Chemists' Society, 2014
AbstractThe microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant‐derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and ...
Alejandro G Marangoni
exaly +2 more sources
AbstractThe microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant‐derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and ...
Alejandro G Marangoni
exaly +2 more sources