Results 251 to 260 of about 339,240 (298)

Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface.

Lebensm Wiss Technol
Aliyari A, di Bari V, Ratcliffe LPD, Dong Y, Gray D.   +4 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   +3 more sources

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

Raman spectroscopic prediction of the solid fat content of New Zealand anhydrous milk fat

Analytical Methods, 2009
The functionality of anhydrous milk fat (AMF) is determined from solid fat content (SFC) and triacylglycerol (TG) profiles, parameters traditionally measured using nuclear magnetic resonance and high pressure liquid chromatography respectively. Raman spectroscopy coupled with partial least squares (PLS) analysis has been assessed as an alternative ...
C M, McGoverin, A S S, Clark, S E, Holroyd, K C, Gordon   +3 more
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In Situ Rheo‐NMR Measurements of Solid Fat Content

Journal of the American Oil Chemists' Society, 2008
AbstractThe properties of crystallized fats depend on their solid fat content (SFC) and their fractal structures. The SFC and the structures are dramatically affected during crystallization under shear flow. A mini‐Couette cell was developed to crystallize fat samples under shear. The cell was tested with blends of canola stearin (CS) in canola oil (CO)
Gianfranco Mazzanti, Elizabeth M. Mudge, Emmanuel Y. Anom   +2 more
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Limit of the solid fat content modification of butter

Journal of the American Oil Chemists' Society, 1994
AbstractThree ways have been undertaken to modify solid fat content of butter oil: (i) interesterification, (ii) adjunction of high‐melting glycerides and (iii) joint effect of adjunction of high‐melting glycerides and interesterification. A solvent‐free interesterification, carried out with 1,3‐specific lipase fromMucor miehei, resulted in an increase
Salwa Bornaz, Jacques Fanni, Michel Parmentier   +2 more
openaire   +1 more source