Zobrazeno 1 - 10
of 224
pro vyhledávání: '"Vegetable fat"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 119-129 (2024)
Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimu
Externí odkaz:
https://doaj.org/article/6881d8bf032f474f8c7707f2b89f7cd9
Autor:
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 212-219 (2023)
Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fa
Externí odkaz:
https://doaj.org/article/c4506cc8ef8b480da6fe81f1f4c572e3
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Пищевые системы, Vol 3, Iss 2, Pp 29-34 (2020)
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat composit
Externí odkaz:
https://doaj.org/article/8f5b32ce49b34493bed131ddab10ae41
Publikováno v:
Nutrition & Food Science, 2018, Vol. 49, Issue 3, pp. 432-440.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-07-2018-0211
Autor:
Lorena Silva Pinho, Priscilla Magalhães de Lima, Samuel Henrique Gomes de Sá, Da Chen, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues, Carmen Sílvia Favaro-Trindade
Publikováno v:
Foods, Vol 11, Iss 17, p 2557 (2022)
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research
Externí odkaz:
https://doaj.org/article/0e12e7687c344157ba37cfacc3642ee3
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Trakia Journal of Sciences, Vol 16, Iss 4, Pp 320-326 (2018)
The effect of substitution of dietary sunflower oil with vegetable fat Rümanol ML in compound feeds of turkey broilers on production and slaughter traits was investigated. To this end, two groups with 75 male broiler turkeys, one day-old, with equal
Externí odkaz:
https://doaj.org/article/3f8f2963b26d41d8bb637ccbe400e5bb
Autor:
Isabayev I., Atamuratova T.
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 54-63 (2018)
The article is devoted to the analysis of modern priorities in the sphere of food industry main branches development. The author identified the most promising of them, in particular, modification of socially significant food products (fats) by means
Externí odkaz:
https://doaj.org/article/f1aee3a34e664437a7886709b8092f2f
Autor:
Raffaele Romano, Alessandra Aiello, Lucia De Luca, Alessandro Acunzo, Immacolata Montefusco, Fabiana Pizzolongo
Publikováno v:
Foods, Vol 10, Iss 6, p 1393 (2021)
“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently unde
Externí odkaz:
https://doaj.org/article/78e661ac90a54c70b8f2391cb6c923fc