Results 251 to 260 of about 339,982 (303)

Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice. [PDF]

Nutrients
Tian M, Li C, Liu L, Xiang F, Li W, Li C, Liu B, Fang T.   +7 more
europepmc   +1 more source

Use of glycerol triheptanoate as a marker for processed animal by-products - results from 2010-2024. [PDF]

J Vet Res
Grelik A, Kowalczyk E, Kwiatek K.
europepmc   +1 more source

Short term body mass manipulation in powerlifting: a narrative review and best practice recommendations. [PDF]

J Int Soc Sports Nutr
Renner A, Helms ER, Kwan K, Csapo R.
europepmc   +1 more source

Impact of hepatic vessels on whole liver proton density fat fraction and R2* quantification. [PDF]

Eur Radiol Exp
Jimenez-Pastor A, Marti-Aguado D, Pereira B, Alfaro-Cervello C, Perez-Girbes A, Alberich-Bayarri A, Marti-Bonmati L.   +6 more
europepmc   +1 more source

Determinants of Pancreatic Size and Fat Content in the UK Biobank: Influence of Race, Genetic Variants, and Risk Factors.

J Clin Endocrinol Metab
Kongara T, Carruth A, Bhat P, Virostko J.   +3 more
europepmc   +1 more source

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Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

Journal of the American Oil Chemists' Society, 2016
AbstractFat plays an important role in caramel quality attributes, yet there is very little published work on how fat type and level influence caramel characteristics. Fat content was increased from 0 to 20 % to determine the effects of total fat content on caramel texture attributes such as cold flow, hardness, stickiness and tensile strength.
Heather Mendenhall, Richard W. Hartel
openaire   +1 more source

Solid fat content determination using ultrasonic velocity measurements

Ultrasonics, 1987
SummaryThe ultrasonic group velocity has been measured through 0–20% mass fraction samples of tristearin, tripalmitin, trilaurin and 1‐oleodipalmitin suspended in paraffin oil at 25°C and 1 MHz. For tristearin, tripalmitin and trilaurin there is an increase of about 3.1 m/sec per 1% increase in insoluble triglyceride in suspension.
D. J. McCLEMENTS, M. J. W. POVEY
openaire   +2 more sources

Solid fat content determination by ultrasonic velocimetry

Food Research International, 2004
In this work an ultrasonic velocimetry technique was compared to direct pulsed nuclear magnetic resonance (pNMR) spectroscopy for the determination of the solid fat content (SFC) of anhydrous milk fat (AMF), cocoa butter (CB) and 70% (w/w) blends of AMF and CB with canola oil. In situ measurements of ultrasonic velocity were carried out during cooling (
Singh, Anand P, McClements, D. Julian, Marangoni, D J   +2 more
openaire   +1 more source