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 +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 +4 more
doaj +1 more source
Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening. [PDF]
, 2011 Six binary formulations of medium- and longchain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced.
Ariffin, Norlelawati +8 more
core +1 more source
The removal of thermally aged films of triacylglycerides by surfactant solutions [PDF]
, 2013 Thermal ageing of triacylglycerides (TAG) at high temperatures produces films which resist removal using aqueous surfactant solutions. We used a mass loss method to investigate the removal of thermally aged TAG films from hard surfaces using aqueous ...
B-H Chen +22 more
core +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
Modelling of heat transfers and prediction of crystallization during cooling of chicken fat [PDF]
, 2005 Heat transfers that occurred during chicken fat dry fractionation process were characterized. The heat flux model developed led to follow the heat flux associated with crystallization (?r) during the cooling step. A crystallization kinetics was performed
Arnaud, Elodie +3 more
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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 +4 more
core +2 more sources
Cell wall target fragment discovery using a low‐cost, minimal fragment library
FEBS Letters, EarlyView.LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan +5 more
wiley +1 more source
Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [PDF]
Food Technology Research JournalThe 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 +3 more
doaj +1 more source
Kandungan Lemak, Total Bahan Kering dan Bahan Kering tanpa Lemak Susu Sapi Perah Akibat Interval Pemerahan Berbeda [PDF]
, 2015 This study aimed to compare the milking interval on milk fat content, Total Solid and Solid Non Fat (SNF). The dairy cattle used was 16 Frisien Holstein cows at the second and third milking periods and at fourth and fifth months of lactation. The average
Sayuthi, S. M. (Suranto) +2 more
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