This research reports liquid liquid equilibrium data for the system lard (swine fat), cis-9-octadecenoic acid (oleic acid), ethanol, and water at 318.2 K, as well as their correlation with the nonrandom two-liquid (NRTL) ...

Fractionation consists of melting the fat, cooling it in a controlled manner and separating the fractions. The objective of this work was to apply the fractionation technique in swine lard to reduce the viscosity and to ...

The pork lard, as well as other foods, is susceptible in its composition, either by natural means or by contamination, to contain metals (essential or not) that can interfere in the stability of the product or alter the ...

The swine fat popularly called lard comes from an animal source, usually solid at room temperature. This product, in addition to being used in the manufacture of animal nutrients, is present in the cooking and feeding of ...

In this study, the compatibility and corrosion behavior of carbon steel, stainless steel, aluminum and copper in contact with blends composed of biodiesel (consisting of soybean oil, beef tallow and swine lard) and petrodiesel ...

SUMMARY The authors compared several productivity indexes between conventional (CP) and Specific pathogen free (SPF) pigs. Age at 100kg body weight (AS), dayly weight gain (DWG), feed efficiency (FE) and lard thickness ...

In order to meet the current demand for food preparation easy and fast, but it will also comply and meet the nutritional role , this study aimed to develop and evaluate the nutritional quality of a hamburger type meat ...