Results 21 to 30 of about 337,871 (301)
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil
Grasas y Aceites, 2021 The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols.
T.S. Tavares +3 more
doaj +1 more source
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
doaj +1 more source
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
core +1 more source
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
doaj +1 more source
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
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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.
Carrillo Le Roux, Galo +2 more
core +1 more source
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
openaire +2 more sources
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
doaj +1 more source