Zobrazeno 1 - 10
of 936
pro vyhledávání: '"beef tallow"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 133-138 (2024)
旨在为不同风味需求火锅底料的研究提供参考依据，通过消费者偏好分析和挥发性风味成分的含量与种类从6种牛油（3种市售牛油、未精炼牛油、脱胶牛油、精炼牛油）中筛选出最受消费者
Externí odkaz:
https://doaj.org/article/0c5c823c99c84e9f9277a7c18af23c87
Autor:
Mohamed F. Al-Dawody, Duraid F. Maki, Wisam Al-Obaidi, Emad D. Aboud, Khaled Al-Farhany, Ammar Abdulkadhim, Tikendra Nath Verma, Wasim Jamshed, Assmaa Abd-Elmonem, Neissrien Alhubieshi, Fayza Abdel Aziz ElSeabee, Hijaz Ahmad
Publikováno v:
Energy Conversion and Management: X, Vol 24, Iss , Pp 100804- (2024)
The purpose of the current study is to evaluate the impact of using beef Tallow methyl ester blends on the thermal parameters of diesel engine numerically utilizing Diesel-RK simulation software. The multizone combustion model is used and the governi
Externí odkaz:
https://doaj.org/article/3b7b46425db4438ebf54b2f553f22760
Autor:
Xuexi Wang, Jinjin Liu, Shihui Cui, Ziyi Wang, Zihao Ye, Yifang Xu, Mengyao Tang, Chunxiu Li, Chaojia Chen, Yuan Huang, Weiqing Huang, Yi Zhang, Ziping Zhang
Publikováno v:
Aquaculture Reports, Vol 35, Iss , Pp 102016- (2024)
Four experimental diets containing 45% crude protein and 11% crude lipid were formulated by replacing total fish oil (FO) with poultry oil (PO), beef tallow (BT) and lard oil (LO) to evaluate the effects of terrestrial animal fats (TAFs) replacing di
Externí odkaz:
https://doaj.org/article/78b4aca4f4594ee9baf501abe859a0a6
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture, Vol 2, Iss 1 (2024)
Background: Nowadays, management and recycling of industrial by-products are one of the most important issues in developing and developed countries. Beef tallow is one of these residues produced in slaughter houses and primarily is utilized in soap p
Externí odkaz:
https://doaj.org/article/5e9e17d5774048aca42e98bdd06ac5c3
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 12, Pp 51-53 (2023)
为解决牛油火锅底料夏季软化形变及轻微化油问题，对酯交换法制备的高硬度牛油的基本理化指标、脂肪酸组成及含量、硬度、固体脂肪含量（SFC）进行了分析，并与老火锅牛油、混合牛油
Externí odkaz:
https://doaj.org/article/929e35b6b0ba441fb994422ddcd4a02c
Publikováno v:
Shipin Kexue, Vol 44, Iss 12, Pp 278-288 (2023)
The moisture distribution and key volatile flavor compounds of beef tallow from Qinchuan cattle roasted for different periods were analyzed by low field-nuclear magnetic resonance (LF-NMR) spectroscopy and headspace solid-phase microextraction-gas ch
Externí odkaz:
https://doaj.org/article/d8381758fd4942b6b15e0a8cf19b596e
Analysis of Fatty Acid Composition and Volatile Flavor Composition of Different Parts of Beef Tallow
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 91-97 (2023)
To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile fl
Externí odkaz:
https://doaj.org/article/4b930dd28e4e46838d369ec311780c44
Publikováno v:
Foods, Vol 13, Iss 10, p 1489 (2024)
In the current study, an electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study
Externí odkaz:
https://doaj.org/article/8ab925d16c1849898a70fee756aef08b
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:
International Journal of Technology, Vol 13, Iss 4, Pp 900-911 (2022)
MgO nanoparticles (MgONPs) have been successfully synthesized using ZOE (Zingiber officinale Roscoe extract in water) and applied for catalytic conversion of beef tallow to bio gasoline, kerosene and diesel. ZOE was used due to containing the alka
Externí odkaz:
https://doaj.org/article/501aa43409b0499399c4ad84ce7049f4