Results 21 to 30 of about 339,982 (303)
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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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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Ultra-stable self-foaming oils [PDF]
, 2017 This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous ...
Binks, Bernard P., Marinopoulos, Ioannis
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Tropical Agricultural Research, 2015 Near-infrared (NIR) spectroscopy has emerged in food industry as a rapid, non-destructive method in the quality analysis of food and beverages.
S. Subajiny +2 more
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Journal of Agricultural Sciences, 2021 This study was carried out to evaluate compositions of milk from Hair goat and Saanen x Hair goat crossbreed (F1) under semi-intensive conditions. The research was conducted on 20 Hair goats and 20 Saanen x Hair goat crossbreed (F1) at Farm for Research ...
Orhan Yılmaz +3 more
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Determination of Solid Fat Content by NMR
Journal of Japan Oil Chemists' Society, 1984 To establish a standard method for determing solid fat content, the NMR method was tested at six laboratories and the results were examined for collaboration.Two types of instruments, pulse NMR and wide-line NMR were used.Standard deviation in results at six laboratories was less than 1.5 for the step wise method, but more than 1.5 for the rapid method.
Tsukasa KAWADA +9 more
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Jurnal Ilmu-Ilmu Peternakan, 2015 The experiment aims to determine the effect of different choline chloride supplementation levels on milk fat and solid non fat. The samples used in the study were 12 Saanen breeding goats with 42 to 57 kg of body weight and 5 to 6 month of lactation. The
Choirul Badriyah +2 more
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Effect of Temperature History on the Solid Fat Content of Milk Fat
Journal of Dairy Science, 1965 Abstract Thermal expansions of solid and liquid milk fat were determined by a dilatometric method. The thermal expansion of completely solid fat was independent of temperature history. Melting dilations in the range −40 to 40 C were determined. Rapid cooling resulted in the highest solid fat content and rate of melting.
J, Vasic, J M, DeMan
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New technologies to determine solid fat content on‐line
Journal of the American Oil Chemists' Society, 2005 AbstractThe determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low‐resolution pulsed NMR (p‐NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on‐line measurements.
Martini, Silvana +2 more
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Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures [PDF]
, 2000 Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18°C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and
Ali, Abdelrahim Abdelbagi +3 more
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