Results 31 to 40 of about 339,240 (298)

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

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

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]

, 2019
A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout, Kerkaert, Barbara, To, Chak Ming, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +2 more sources

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

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

Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [PDF]

Food Technology Research Journal
The aim of this study is to leverage the structural properties of camel and cow fats by blending them in different proportions (10, 15, 20, 25, 35, and 50%) with palm oil for use in shortening production.
Khalil, M. Fahmy, Elsayed, A.A. Hendawy, Asmaa, G. Abd El-Hamied, Dalia, B. Othman   +3 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

Nutritional Factors Affecting the Solids-Not-Fat Content of Milk

Journal of Dairy Science, 1966
The nutri t ion of the cow has a marked effect on milk composition. Considerably more research has dealt with feeding factors affecting milk fat than solids-not-fat (SNF). However, several very good reviews have summarized known effects of diet on the SNF content of milk (7, 12, 20, 23, 42, 43, 55, 60). Dietary energy.
J T, Huber, R L, Boman
openaire   +2 more sources