Results 31 to 40 of about 339,982 (303)

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

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

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines

Gels, 2023
One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats.
Roman Sobolev, Yuliya Frolova, Varuzhan Sarkisyan, Alla Kochetkova   +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, Gerbaud, Vincent, Teles dos Santos, Moises   +2 more
core   +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

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

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

Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

Química Nova, 2005
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils.
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando   +2 more
doaj   +1 more source

Identification of the association between FABP4 gene polymorphisms and milk production traits in Sfakia sheep [PDF]

Archives Animal Breeding, 2019
The aim of this study was to estimate the effect of variation in the fatty acid binding protein 4 gene (FABP4) on milk production traits in Greek Sfakia sheep.
A. H. M. Ibrahim, N. Tzanidakis, S. Sotiraki, H. Zhou, J. G. H. Hickford   +4 more
doaj   +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