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A RAPID FAT TEST FOR FRIED PLANTAIN PRODUCTSA RAPID FAT TEST FOR FRIED PLANTAIN PRODUCTS
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1974)
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 ...
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) ...
Reducing of fat uptake in cassava product during deep-fat frying
(Elsevier Sci LtdOxfordInglaterra, 2009)
Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
(Association of Food Scientists and Technologists of India, 2017-08)
The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), ...
Análises de gorduras hidrogenadas com diferentes graus de insaturação
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-04-25)
The hydrogenation process of vegetable oils allows obtaining different consistencies of products such as margarine, fat and other semi-solid products, which are more stable to oxidation when compared to vegetable oils. ...
Ultrasonographic measurements of kidney fat thickness and Longissimus muscle area in predicting body composition of pregnant goats
(Csiro Publishing, 2014-01-01)
Non-invasive methods for estimating body composition to monitor nutritional status in goats have been less studied. Therefore, this study estimated the body composition and fat depots of pregnant goats by using indirect ...
Formulation of fats using neural networks: commercial products and pilot-plant production
(Inst Grasa Sus DerivadosSevilleEspanha, 2003)
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
(2020-01-01)
The substitution of dietary fiber and probiotic strains to reduce fat content of fermented sausages has been used for the development of innovative and healthier meat products. For this study, pork back fat was partially ...