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Blending process optimization into special fat formulation by neural networks
(Amer Oil Chemists SocChampaignEUA, 1997)
Formulation of fats using neural networks: commercial products and pilot-plant production
(Inst Grasa Sus DerivadosSevilleEspanha, 2003)
Structured lipids from chicken fat, its stearin, and medium chain triacylglycerol, blends. II - Softening and melting points
(Soc Brasileira QuimicaSao PauloBrasil, 2008)
Formulation of special fats by neural networks: A statistical approach
(Amer Oil Chemists Soc A O C S PressChampaignEUA, 1999)
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 ...
Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks
(Inst Grasa Sus DerivadosSevilleEspanha, 2013)
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
(Elsevier B.V., 2014-05-01)
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...
Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
(Inst Grasa Sus DerivadosSevilleEspanha, 2001)
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...