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pro vyhledávání: '"S. Haghbin"'
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Akademický článek
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Publikováno v:
Journal of the American Oil Chemists' Society. 87:109-114
The effects of treatment with commercial lecithin followed by bleaching and deodorization processes on cholesterol reduction (removal) of Iranian beef tallow were studied. Steam-rendering extracted fat was subjected to lecithin treatment and the effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd851706160d5f13911066434c052d7e
https://doi.org/10.1007/s11746-009-1477-1
https://doi.org/10.1007/s11746-009-1477-1
Publikováno v:
Journal of the American Oil Chemists' Society. 86:941-947
Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/near infrared spectral analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c20d72cc29cbd1e15b1135356bf1049
https://doi.org/10.1007/s11746-009-1393-4
https://doi.org/10.1007/s11746-009-1393-4
Publikováno v:
Lipid Technology. 22:227-229
Even though trans fatty acids (TFAs) are present in natural sources such as foods from ruminant origins, the development of partially hydrogenated vegetable oil contributed to a significant increase in total TFAs consumption in humans. Currently, TFA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e30b53ed9545592179b17160ad7d84be
https://doi.org/10.1002/lite.201000056
https://doi.org/10.1002/lite.201000056
Publikováno v:
Pediatric Critical Care Medicine. 15:64-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::663fedadb3a79ecbeeffa79f6908ea30
https://doi.org/10.1097/01.pcc.0000449000.88979.ce
https://doi.org/10.1097/01.pcc.0000449000.88979.ce
Publikováno v:
Food chemistry. 127(2)
Moisture and fat contents are two important parameters in quality evaluation of fried chicken nuggets. This study was undertaken to evaluate moisture and fat contents of fried breaded chicken nuggets using VIS/NIR hyper-spectroscopic technique. Bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b093b295709654c12f37effd97885307
https://pubmed.ncbi.nlm.nih.gov/23393645
https://pubmed.ncbi.nlm.nih.gov/23393645
Publikováno v:
Food Chemistry. 138:421
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91e5a4e1ef71b54d15b1101b543afd72
https://doi.org/10.1016/j.foodchem.2012.11.011
https://doi.org/10.1016/j.foodchem.2012.11.011
Publikováno v:
Journal of the American Oil Chemists' Society. 90:163-163
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a265186aeb03f5a4925aa4c906b6b4ac
https://doi.org/10.1007/s11746-012-2179-7
https://doi.org/10.1007/s11746-012-2179-7
Publikováno v:
Food Chemistry. 131:386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28398ee6d2e45eb464d193880b700267
https://doi.org/10.1016/j.foodchem.2011.08.053
https://doi.org/10.1016/j.foodchem.2011.08.053