Zobrazeno 1 - 10
of 1 137
pro vyhledávání: '"Whipping"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 11, Pp 40-49 (2024)
旨在为塑性脂肪储藏和实际应用提供参考，使用人造奶油中试设备制备了以棕榈硬脂（PS）与棕榈液油（OL）为油基的起酥油PO和以PS、OL与稻米油（RBO）为油基的起酥油PRBO，对其油基的脂肪
Externí odkaz:
https://doaj.org/article/2e184115b4db4873a82c45ac38262fbf
Autor:
Nader A. Salman, Sada Ghalib Al- Musawi, Ibrahim Mourad Mohammed, Talib Kh. Hussein, Zainab Samir
Publikováno v:
Journal of Nuts, Vol 15, Iss 3, Pp 263-272 (2024)
Heavy Whipping Cream (HWC) is rich in saturated fats, but excessive consumption may pose cardiovascular risks. This study explores fortifying HWC with antioxidant-packed pecan and almond powders to improve its lipid composition. We enriched HWC with
Externí odkaz:
https://doaj.org/article/df1428da17cc4f088c7e08b706e64bbe
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 1-7 (2024)
In this study, the effects of adding mixtures of mono- and di-fatty acid glycerides and Tween 80 with different hydrophilic-lipophilic balance (HLB) values on the stability and whipping characteristics of cream were studied, and the hardness, whippin
Externí odkaz:
https://doaj.org/article/fc2346e2226f44c3918496450ec9bdb4
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 98-104 (2024)
Compared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages. However, due to t
Externí odkaz:
https://doaj.org/article/ffae143e9127417daedd1a427fe3d3a1
Publikováno v:
International Journal of Numerical Methods for Heat & Fluid Flow, 2024, Vol. 34, Issue 4, pp. 1582-1608.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/HFF-09-2023-0573
Publikováno v:
Zhongguo Jianchuan Yanjiu, Vol 19, Iss 2, Pp 140-147 (2024)
ObjectivesWhen a large-bow naval ship encounters adverse sea conditions, bow flare slamming causes a hull girder whipping response which threatens the security of global longitudinal strength. The whipping bending moment resulting from slamming is re
Externí odkaz:
https://doaj.org/article/05ad5169c5cc4bfa8f72d10f57d9ddfe
Publikováno v:
Zhongguo Jianchuan Yanjiu, Vol 19, Iss 2, Pp 148-158 (2024)
ObjectiveThis paper investigates the coupling effect of ship nonlinear wave load and transient high-amplitude slamming load in view of the whipping response of ships under extreme sea conditions. MethodsA two-way computational fluid dynamics-finite e
Externí odkaz:
https://doaj.org/article/f9a15c22bdd54954bef8654d3f9d69fa
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 50-59 (2024)
In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping properties, the fat composition and crystallization characteristics, emulsion quality, whipped pro
Externí odkaz:
https://doaj.org/article/5bf2421b2ad84d9abc3d963791976ad3
Autor:
Griffiths, Paul, author
Publikováno v:
Information, Institutions, and Local Government in England, 1550-1700 : Turning Inside, 2024, ill.
Externí odkaz:
https://doi.org/10.1093/oso/9780192896261.003.0004
Publikováno v:
Foods, Vol 13, Iss 23, p 3897 (2024)
Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the resea
Externí odkaz:
https://doaj.org/article/7caeaad256e9457f859f88a812e52ce1