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Mostrando ítems 1-10 de 2039
Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
(Elsevier Science BvAmsterdamHolanda, 2010)
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. ...
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique
(Inst Grasa Sus DerivadosSevilleEspanha, 1999)
Thermal stability of vegetal oils and fats by TG/DTG and DTA
(Editora Unesp, 2002-01-01)
Vegetal oils and fats are very useful in the food and chemist industry, they have demanded from researchers and technicians analytical methods able to estimate the conditions for their processing and storage. The thermal ...
Metabolic adaptation of horses supplemented with vegetable oils during low intensity exercise
(Arquivo Brasileiro Medicina Veterinaria Zootecnia, 2016-03-01)
Vegetable oil supplementation has often been used in high performance horse feeding. The aim of the current study is to evaluate lipidic metabolism during the low intensity tests in fat-supplemented horses. Twelve untrained ...
Rheological characterization of full-fat and low-fat glaze materials for foods
(Elsevier, 2016-02)
The objective of this work was to perform the rheological characterization of full-fat and low-fat glaze materials used as film-forming fluids. Glaze materials were elaborated with icing sugar, skim milk powder, water, ...
Determination of triacylglycerols (% w/w) in animal and vegetable fats by gas-capillary chromatographyDeterminación de los niveles de triacilgliceroles (% p/p) presentes en grasas de origen animal y vegetal mediante la técnica de cromatografía de gases capilar
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2004)
Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
(2013-10-03)
Vegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, ...
Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
(2013-10-03)
Vegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, ...