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RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE
(KERSCHENSTEINER VERLAG GMBHLAPPERSDORF, 2012)
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for ...
Trans fatty acid isomers in human health and in the food industry
(Sociedad de Biología de Chile, 1999)
Microencapsulation of a Low- trans Fat in Trehalose as Affected by Emulsifier Type
(Springer, 2008-09)
A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic ...
Effects of fat source and copper on unsaturation of blood and milk triacylglycerol fatty acids in Holstein and Jersey cows
(American Dairy Science Association, 2000)
Fatty acid composition of plasma triacylglycerides and milk fat was analyzed from Holstein and Jersey cows with control or depleted copper status and fed roasted whole soybeans or tallow. Conjugated linoleic acid in plasma ...
Stearic acid: A possible substitute for trans fatty acids from industrial origin
(2011)
Trans isomers, contained in partially hydrogenated oils, which are used in the food industry,have been questioned and nowadays trends are heading towards reducing their consumption. The food industry is facing a dilemma, ...
Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks
(Inst Grasa Sus DerivadosSevilleEspanha, 2013)