Now showing items 1-10 of 356
Solid fat content determination: Comparison between pNMR and DSC techniques
(Inst Grasa Sus DerivadosSevilleEspanha, 1995)
Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions
The influence of the variation of different parameters on the particle size distribution and solid fat content (SFC) of water-in-oil emulsions was studied. The use of solid fat instead of liquid oil, higher polyglycerol ...
Modelling the effect of temperature on the lipid solid fat content (SFC)
(Elsevier Science BvAmsterdamHolanda, 2012)
Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
(Inst Grasa Sus DerivadosSevilleEspanha, 2001)
Solid fat content determination by differential scanning calorimetry: Prior treatment and proposed correction
The objective of this work was to develop a corrected method for solid fat content estimation by differential scanning calorimetry (DSC), as important differences are usually observed between the results given by DSC and ...
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency
(INST GRASA SUS DERIVADOSSEVILLE, 2012)
A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The ...
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), ...
Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
(Inst Grasa Sus DerivadosSevilleEspanha, 2011)
Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks
(Inst Grasa Sus DerivadosSevilleEspanha, 2013)
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
(ELSEVIER SCIENCE BV, 2009)
Blends of soybean oil (50) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 ...