Results 11 to 20 of about 337,871 (301)
Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
Gels, 2023 One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats.
Roman Sobolev +3 more
doaj +3 more sources
Solid Fat Content of Vegetable Oils and Simulation of Interesterification Reaction: Predictions from Thermodynamic Approach [PDF]
Journal of Food Engineering, 2014 The Solid Fat Content (SFC) of vegetable oils is a fundamental property in fatty foods. Also, chemical interesterification (the exchange of fatty acids within and between triacylglycerols) has been used to enhance the melting profile of vegetable oils ...
Gerbaud, Vincent +2 more
core +6 more sources
The solid fat content of stearic acid–rich fats determines their postprandial effects [PDF]
The American Journal of Clinical Nutrition, 2007 The process of randomization is used commercially to harden fats as an alternative to partial hydrogenation, but its effects on cardiovascular disease risk factors are uncertain.The objective was to compare the chronic and acute effects of randomization of a fat rich in 1,3-distearyl, 2-oleyl glycerol on fasting and postprandial lipids, glucose ...
Berry, S E E +2 more
openaire +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
core +1 more source
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
doaj +1 more source