Zobrazeno 1 - 10
of 2 662
pro vyhledávání: '"Lard"'
Autor:
Marikkar, J. M. N.1 nazrim.ma@nifs.ac.lk, Yanty, N. A. M.2, Musthafa, S.2, Miskandhar, M. S.3
Publikováno v:
Grasas y Aceites. Apr-Jun2022, Vol. 73 Issue 2, p1-17. 17p.
Autor:
Silmiyah Putri, Faleh Setia Budi, Sugeng Heri Suseno, Heryani Heryani, Muhamad Fauzi Ramadhan, Yane Regiyana, Nancy Dewi Yuliana
Publikováno v:
Indonesian Journal of Chemistry, Vol 24, Iss 5, Pp 1294-1308 (2024)
This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard
Externí odkaz:
https://doaj.org/article/bd24a9591cbd4f809c468170d90282f1
Autor:
Xiangyan Liu, Ran Tao, Fangrui Guo, Linyu Zhang, Jianyu Qu, Mengyao Li, Xiaoran Wu, Xianglin Wang, Yuanyuan Zhu, Lixin Wen, Ji Wang
Publikováno v:
Journal of Traditional and Complementary Medicine, Vol 14, Iss 5, Pp 522-533 (2024)
Neuroinflammation is considered the principal pathogenic mechanism underlying neurodegenerative diseases, and the incidence of brain disorders is closely linked to dietary fat consumption and intestinal health. To investigate this relationship, 60 8-
Externí odkaz:
https://doaj.org/article/cdfadd7165b1462c90102ada451e66e6
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 7, Pp 90-95 (2024)
为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质
Externí odkaz:
https://doaj.org/article/046fbb079f5441409e86b0ff64ff64e7
Autor:
Anissa Dhea Larasati, Rashya Jasmine Allailah, Dea Dwyna Syachfitri, Mocca Cintaura Radya Safania, Revira Yunita Rachmania, Dewa Drio Putra Wardhana, Aliyya Lintang Gustiko, Abdullah Umar Al Faruq
Publikováno v:
Journal of Basic Medical Veterinary, Vol 13, Iss 1, Pp 1-8 (2024)
Background: This study examined the role of a high-fat diet, especially one containing animal fat, in its influence on the hematology of the organism, with mice as research subjects. Hematology, as the study of blood components, is the focus for anal
Externí odkaz:
https://doaj.org/article/c219d1c1d7474a94a253f7017ab95efa
Autor:
Zhang, Jingyan a, Khoder, Ramy M. a, Yang, Hong a, Yin, Tao a, b, Liu, Ru a, b, You, Juan a, b, ⁎
Publikováno v:
In Food Structure January 2025 43
