Results 11 to 20 of about 339,982 (303)
Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Â Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while ...
Hemas Azizila Nidhal +2 more
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Grasas y Aceites, 2003 Through the structured lipids is possible to obtain fatty acids which are used as nourishings or therapeutics on specific diseases or on abnormal metabolic conditions.
Oscar Díaz Gamboa +1 more
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Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream
Molecules, 2021 We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation.
Jung-Ah Shin, Yea-Jin Hong, Ki-Teak Lee
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Comparison Between Static and Dynamic Analyses of The Solid Fat Content of Coconut Oil
Hungarian Journal of Industry and Chemistry, 2018 The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends
Dhaygude Vinod +3 more
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The effect of Pasteurization Milk storage to Quality Microbe Thermoduric and Chemical properties
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The aim of this study was to determine the quality of thermoduric bacteria and chemical quality of pasteurized milk stored with different time periods. The material was milk from the farmers that was pasteurized at 950C for 21 seconds.
Novita Dewi Kristanti
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MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS [PDF]
Техника и технология пищевых производств, 2016 The article considers the aspects of fat base creation for milk-and-fat emulsion products taking into account the criteria of maximum approach of structural and rheological, physical and chemical factors and indices of nutritional value to the ...
Mamontov A.S. +3 more
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Journal of Applied Veterinary Science and Technology, 2023 Background: Differences in the use of concentrates in dairy cows cause differences in the quantity and quality of milk produced. Purpose: To compare the quality and quantity of milk between dairy cows fed concentrate A and concentrate B.
Oriza Cahya Rahmadiati +6 more
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Modelling the butterfat crystallisation process [PDF]
, 1999 Milk fat exhibits seasonal variations in composition and properties which are undesirable for many subsequent applications. Thus techniques are sought to process dairy products in order to achieve a consistent quality.
Alleman, Xavier +3 more
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Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil
Grasas y Aceites, 2021 The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols.
T.S. Tavares +3 more
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Genetic parameters of dairy traits in the Alpine and Saanen goat breeds [PDF]
, 1999 Genetic parameters for milk, fat and protein yields, and fat and protein contents, were estimated for the Alpine and Saanen goat breeds using an animal model.
Bélichon, Sophie +2 more
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