Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies [PDF]
Foods, 2022 Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in ...
Melissa Perez-Santana +4 more
doaj +3 more sources
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion [PDF]
Foods, 2023 This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions.
Mohd Razali Faridah +7 more
doaj +3 more sources
Functional and Quality Profile Evaluation of Butters, Spreadable Fats, and Shortenings Available from Czech Market [PDF]
Foods, 2022 The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine
Barbora Lapčíková +3 more
doaj +3 more sources
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats [PDF]
Food Chemistry: XThis study compares the physicochemical properties of palm-based shortenings (PS) with varying melting temperatures (33–60 °C) to animal fats from chicken, beef, and mutton.
Mohd Razali Faridah +5 more
doaj +2 more sources
Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability [PDF]
FoodsTrans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO).
Ying Liu +6 more
doaj +2 more sources
Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes [PDF]
Food Chemistry: XThis study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the ...
Jinying Wang +6 more
doaj +2 more sources
Shortenings based on hydrogenated cotton oils [PDF]
E3S Web of Conferences, 2023 A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component.
Sabirova Nargiza, Sadikova Mukhayo
doaj +1 more source
Oilseeds and fats, crops and lipids, 2021 Zero-trans edible fats attractive to be used for shortenings or margarines were designed solely from rice bran oil (RBO). For this purpose, RBO was fully hydrogenated, blended with the original oil at different percentages, and finally, blends were ...
Callejas Campioni Nicolás +3 more
doaj +1 more source
Abbreviations in English Shipbuilding Terminology and Their Translation into Romanian
Translation Studies: Theory and Practice, 2021 Abbreviations represent a substantial element in the English and Romanian word stock as well as in their shipbuilding terminologies. This paper is an analysis of the English abbreviations and their Romanian versions in an attempt to assess the ...
Floriana Popescu
doaj +1 more source
Increasing the sustainability of the food industry by expanding the range of shortening fats with new types of fat sources [PDF]
E3S Web of Conferences, 2023 New types of fat shortening range using vegetable oils and hard fats are proposed. The new proposed products provided high physical and chemical properties of new types of fat shortenings.
Sabirova Nargiza, Sadikova Mukhayo
doaj +1 more source