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Avocado oil: Characteristics, properties, and applications
(MDPI AG, 2019)
Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. ...
Impact of lipid sources on quality traits of medical cannabis-based oil preparations
(Molecular Diversity Preservation International, 2020-07)
The feasibility of the use of two lipid sources and their impact on the cannabinoid profile, terpene fingerprint, and degradation products in medical cannabis oil preparations during 3 months of refrigerated storage time ...
Oil absorption during frying of frozen parfried potatoes
(INST FOOD TECHNOLOGISTS, 2000)
A tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 degrees C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat (CF), CO and CF were ...
Brazilian encapsulated fish oils: Oxidative stability and fatty acid composition
(Amer Oil Chemists SocChampaign, 1996)
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
(Institute of Agricultural and Food Information, 2014)
The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation ...
Multivariate quality control applied to detect the soybean oil oxidation using Fourier transform infrared spectroscopy
(Marcel Dekker IncNew YorkEUA, 2002)
Reducing Animal Fat In Bologna Sausage Using Pre-emulsified Linseed Oil: Technological And Sensory Properties
(WILEY-BLACKWELLHOBOKEN, 2015)
Simulation of continuous deodorizers: Effects on product streams
(Amer Oil Chemists Soc A O C S PressChampaignEUA, 2004)
Used Frying Oil: A Proper Feedstock for Biodiesel Production?
(SpringerNew YorkEUA, 2012)
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation
(Elsevier B.V., 2012-01-01)
The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17 +/- 30.2 kg, and 7.00 mm, ...