Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines. [PDF]
RSC Adv, 2018 Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) to investigate the effects on the solid fat content (SFC) and the bakery characteristics.
Zhang Z, Shim YY, Ma X, Huang H, Wang Y.
europepmc +2 more sources
Effects of fat source and dietary sodium bicarbonate plus straw on the conjugated linoleic acid content of milk of dairy cows [PDF]
, 2007 The effects of fat source (0.7 kg of fatty acids from extruded soybeans or palmitic acid), of sodium bicarbonate (0.3 kg) plus straw (1 kg) and the interaction of these treatments on the content of conjugated linoleic acid (CLA) in the milk of dairy cows
Troegeler-Meynadier, Annabelle +2 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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Solid fat content determination: Comparison between pNMR and DSC techniques
Grasas y Aceites, 1995 Differential Scanning Calorimetry (DSC) has been one of the most popular thermal analysis techniques during the last two decades. The present work shows the utilization of DSC on the determination of solid fat content in fats.
Renata Tieko Nassau +1 more
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FAT-Richtlinie Dynamische Werkstoffkennwerte für die Crashsimulation
, 2022 Im Rahmen des AiF/FAT-Forschungsvorhabens 14205 ist die FAT-Richtline "Dynamische Werkstoffkennwerte für die Crashsimulation" (siehe [1]) zur zuverlässigen Bestimmung von crashrelevanten, dynamischen Werkstoffkennwerten für Crashsimulationen im ...
Blauel, J.G. +5 more
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Abdominal chicken fat fractionation
Grasas y Aceites, 2002 The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were ...
Chiu Chih Ming +2 more
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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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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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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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Computer-Aided Lipid Design: phase equilibrium modeling for product design [PDF]
, 2010 The aim of this work is use phase equilibrium modeling as an auxiliary tool for product design, especially for those whose desired final properties are directly related to solid fat content (SFC) and melting behaviour.
Moises T. dos Santos +5 more
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