Results 271 to 280 of about 339,982 (303)
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Journal of the American Oil Chemists' Society, 2015
AbstractChocolate model systems were designed with high‐melting fat (cocoa butter stearin, CB‐S) mixed with low‐melting fats (sunflower oil, canola oil, cottonseed oil, peanut oil) to give 45, 55, and 65 % solid fat content (SFC). Defatted cocoa powder provided a 50 % particulate level in the model chocolates.
Jiayang Jin, Richard W. Hartel
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AbstractChocolate model systems were designed with high‐melting fat (cocoa butter stearin, CB‐S) mixed with low‐melting fats (sunflower oil, canola oil, cottonseed oil, peanut oil) to give 45, 55, and 65 % solid fat content (SFC). Defatted cocoa powder provided a 50 % particulate level in the model chocolates.
Jiayang Jin, Richard W. Hartel
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Fully automated determination of solid fat content by pulsed NMR
Journal of the American Oil Chemists' Society, 1974AbstractPulsed NMR has been developed into a quick, accurate fully automated method for the determination of the solid fat content in partially crystallized fats. Accepting a standard deviation of 0.3% solids, the percentage of solids is displayed on a digital voltmeter or printed out 6 sec after placing the sample into the sample holder.
K. Van Putte, J. Van Den Enden
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Determination of the solid fat content of hard confectionery butters
Journal of the American Oil Chemists' Society, 1982AbstractA method is described for the determination of the solid fat content in hard confectionery butters of the nonstabilized type, e.g., palm kernel sterine. The method is based on the technique of low‐resolution pulsed nuclear magnetic resonance (pNMR) by means of which the solid fat content of a fat sample can be calculated directly from the ...
J. C. van den Enden +3 more
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Quality of pig adipose tissue: relationship between solid fat content and lipid composition
Meat Science, 1999The dependence of solid fat content at 20°C of adipose tissues on their fatty acid and triacylglycerol compositions was studied on lipids extracted from tissues from 166 pigs. The solid fat content (SFC20) was 20% on average but varied widely (9-35%). The SFC20 variability was closely related to the proportions of disaturated triacylglycerols and more ...
Davenel, A. +3 more
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Magnetic Resonance Mapping of Solid Fat Content of Adipose Tissues in Meat
1999Les fabricants de produits de charcuterie sèche sont confrontés à l'augmentation constante de tissus adipeux peu consistants et très oxydables. La consistance des tissus adipeux dépend avant tout de l'état physique des lipides qui est caractérisé par la quantité de triglycérides cristallisés.
Davenel, A. +3 more
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Circulating tumor DNA in advanced solid tumors: Clinical relevance and future directions
Ca-A Cancer Journal for Clinicians, 2021Michael L Cheng +2 more
exaly
Antibody–drug conjugates: Smart chemotherapy delivery across tumor histologies
Ca-A Cancer Journal for Clinicians, 2022Paolo Tarantino +2 more
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Cooling rate effects on solid fat content determination
Journal of the American Oil Chemists' Society, 2003Geoffrey G. Rye, Alejandro G. Marangoni
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