Results 21 to 30 of about 7,871,906 (254)

Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

open access: yesGrasas 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

A Study on Milk Compositions of Hair Goat and Saanen x Hair Goat Crossbreed (F1) under Semi-Intensive Conditions

open access: yesJournal 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

Application of near-infrared spectroscopy to quantify fat and total solid contents of Sweetened condensed creamer

open access: yesTropical 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

Effects of induced subacute ruminal acidosis on milk fat content and milk fatty acid profile [PDF]

open access: yes, 2008
Two lactating dairy cows fitted with a rumen cannula received successively diets containing 0%, 20%, 34% and again 0% of wheat on a dry matter basis. After 5, 10 and 11 days, ruminal pH was measured between 8:00 and 16:00 hours, and milk was analysed for
Troegeler-Meynadier, Annabelle   +3 more
core   +1 more source

Pilot Plant Scale Interesterification of Special Fat Blends to Prepare Zero-Trans Margarine: Monitoring the Fatty Acids content and Physicochemical Properties [PDF]

open access: yesIranian Journal of Chemical Engineering, 2022
The chemical interesterification (CIE) process is a promising approach to modifying and improving oils and fat structure. In this study, CIE of fully hydrogenated soybean oil (FHSO) and sunflower oil (SFO) was performed.
N. Shahgholian, M. Jalilpiran
doaj   +1 more source

Pengaruh suplementasi kolin klorida dengan level berbeda pada ran-sum kambing perah terhadap kadar lemak dan bahan kering tanpa lemak susu

open access: yesJurnal 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

The Content of African Diets is Adequate to Achieve Optimal Efficacy with Fixed-Dose Artemether-Lumefantrine: A Review of the Evidence. [PDF]

open access: yes, 2008
A fixed-dose combination of artemether-lumefantrine (AL, Coartem(R)) has shown high efficacy, good tolerability and cost-effectiveness in adults and children with uncomplicated malaria caused by Plasmodium falciparum.
Nathan Mulure   +28 more
core   +1 more source

Physical interactions between cupuassu and cocoa fats

open access: yesGrasas y Aceites, 2003
Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat
S. C. S. Lannes   +2 more
doaj   +1 more source

The biogenic content of process streams from mechanical-biological treatment plants producing solid recovered fuel. Do the manual sorting and selective dissolution determination methods correlate? [PDF]

open access: yes, 2010
The carbon emissions trading market has created a need for standard methods for the determination of biogenic content (chi(B)) in solid recovered fuels (SRF).
Velis, C. A.   +3 more
core   +1 more source

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

open access: yesJurnal Teknologi dan Industri Pertanian Indonesia, 2013
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation ...
Eti Indarti   +2 more
doaj   +1 more source

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