Results 31 to 40 of about 337,871 (301)

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, Che Man, Yaakob, Selamat, Jinap, Yusoff, Mohd Suria Affandi   +3 more
core   +1 more source

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
openaire   +2 more sources

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, Herrera, Maria Lidia, Marangoni, Alejandro   +2 more
openaire   +3 more sources

Physical interactions between cupuassu and cocoa fats

Grasas 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, M. L. Medeiros, L. A. Gioielli   +2 more
doaj   +1 more source

Relating rheology and tribology of commercial dairy colloids to sensory perception [PDF]

, 2017
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory ...
Bongaerts, Brighenti, Buttriss, Chojnicka-Paszun, Clark, Cui, Drago, Folkenberg, Folkenberg, Fox, Frøst, Glibowski, González-Tomás, Harte, Humphrey, Janhøj, Johansen, Kemp, Kilcast, Kokini, Kokini, Krzeminski, Liu, Liu, Liu, Loveday, Malik, McSweeney, Medina-Torres, Minekus, Mootse, Morell, Nguyen, Richardson-Harman, Roessler, Roller, Sarkar, Sarkar, Selway, Sonne, Stokes, Stokes, Torres, Tárrega, WHO, World Health Organization, Yakubov   +45 more
core   +1 more source

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

Jurnal 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, Normalina Arpi, Slamet Budijanto   +2 more
doaj   +1 more source

The Quality of Milk Production in Friesian Holstein (FH) Dairy Cattle Experiencing Repeat Breeding at KUD Tani Wilis Sendang, Tulungagung Regency

Journal of Applied Veterinary Science and Technology
Background: Repeat breeding is a notable reproductive problem where cows do not conceive after several insemination attempts, and it is typically defined as three or more unsuccessful attempts.
Sintya Kumalasari Wibowo, Aldin Akbar Rahmatullah, Cindy Ercha Aulia Putri, Pudji Srianto, Dian Ayu Permatasari, Dadik Raharjo, Rimayanti, Erma Safitri, Mohammad Auzaie Afandi, Nuurin Ajrin Karim   +9 more
doaj   +1 more source

Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats

Current Research in Food Science, 2021
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition.
Reed A. Nicholson, Alejandro G. Marangoni   +1 more
doaj   +1 more source

Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]

, 2019
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz, Bahtz, Balcaen, Benichou, Bernewitz, Bonnet, Bonnet, Choi, Colinart, Declerck, Declerck, Dickinson, Frasch-Melnik, Frasch-Melnik, Garti, Garti, Gibon, Guery, Herzi, Herzi, Herzi, Jenning, Kiokias, Lamba, Maleky, Marangoni, McClements, Mezzenga, Muschiolik, Muschiolik, Müller, Müller, Nadin, Nelis, Oppermann, Provencher, Rosano, Sabatino, Sela, Spyropoulos, Stejskal, Trezza, Vermeir, Vermeir, Vermeir, Weiss, Weiss, Wen, Wen, Wen, Yan   +50 more
core   +1 more source

Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study [PDF]

Journal of Dairy Science, 2006
The experiments reported in this study give deeper insight into the crystallization of milk fat in Emmental cheese, which is the most widely consumed hard cheese in France. Differential scanning calorimetry (DSC) was used to monitor the thermal properties of milk fat after the main stages involved during manufacture of Emmental cheese.
Lopez, Christelle, Briard-Bion, Valérie, Camier, Benedicte, Gassi, Jean-Yves   +3 more
openaire   +4 more sources