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SALLY F. SCHAKEL, Autor ; BHASKARANI JASTHI, Autor ; NANCY VAN HEEL, Autor ; LISA HARNACK, AutorThe sum of percent calories from protein, fat, carbohydrate, and alcohol did not always total 100% for dietary recalls or food records entered into the Nutrition Data System for Research (NDSR) 2007 and earlier versions of this software. This oc[...]
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Dry milk standard s protect the manufacturer of superior quality products from competition by inferior products and serve as a basis far an effective quality control program. Both manufacturers and purchasers_ express approval of the grading sta[...]
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Standards for nonfat dry milk, dry whole milk, and dry buttermilk were developed and adopted in 1929, 19^6, and 1952, respectively, to protect con sumers by making available a uniform grading system. The analyses are those which determine genera[...]
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ADPI se presenta como el líder de la industria en el desarrollo de los estándares y especificaciones de ingredientes lácteos. Estas normas han sido desarrolladas por grupos de trabajo integrados por miembros de ADPI que producción, comercializac[...]
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This book is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior o[...]
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Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages w[...]
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El presente estudio brinda información muy práctica sobre los problemas que es preciso considerar cuando se organiza una nueva empresa de aceite vegetal o se amplía una ya existente. Los variados problemas que se abordan son de índole general, a[...]
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documento electrónico
2021Publicado el 1 de febrero de 2021
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The polar components, formed in fats during deep-frying, comprise a multitude of different artifacts. Their content is a suited indicator of fat quality. As an alternative to the time- and chemicals-consuming official methods a simplified microm[...]
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This book is data-based publications, providing information retrieved and made available form the U.S patent literature. It thus servers and double purpuse in that it supplies detailed technical information and can be used as a guide to the pate[...]Article : documento electrónico
CAPRA, GUSTAVO, Autor ; REPISO, LUIS, Autor ; MÁRQUEZ, ROSA, Autor ; MARTINEZ, R., Autor ; COZZANO, SONIA , Autor ; FRADILETTI, FLORENCIA, Autor |Dentro INNOTEC (No. 6, dic. 2011)Se sometieron cerdos con peso medio inicial de 53 kg a tres tratamientos: T1) dieta testigo conteniendo suplementos proteicos de origen vegetal y animal, T2) dieta basada exclusivamente en suplementos proteicos de origen vegetal y T3) dieta test[...]
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The influence of coexisting fat on the extraction of tocopherols (Toc) and tocol, as an internal standard, with n-hexane after saponification was studied.
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Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat
The effects offat level (5% and 12%), tapioca starch and whey protein on the hydration/binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreas[...]Article : texto impreso
MÁRQUEZ, ROSA, Autor ; REPISO, LUIS, Autor ; SALA, ANGELINA, Autor ; SALLE, LEONARDO, Autor ; SILVERA, CARLOS, Autor |Dentro INNOTEC (No. 1, dic. 2006)El propósito de este estudio fue aplicar la metodología de extracción con calor en condiciones de vacío a grasa cavitaria y exterior para la obtención de aceite de ñandú (Rhea americana) con condiciones, una vez refinado, de humedad, acidez, í[...]Article : texto impreso
MENDEN, E., Autor ; KALLENGERGER, W. E., Autor |Unsaturated fatty acids are known to be vulnerable to oxidation under warm, moist conditions. Therefore heating wet-blue cattle hide in order to prepare samples for fat extraction might logically be expected to affect fat compositions, and even [...]Article : texto impreso
Nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions. Palabras Clave: particle structure, emulsion stability, ligth scattering, [...]
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GASCON, M. J., Autor ; CARTER, A., Autor ; VERDU, E., Autor ; MALDONADO, F., Autor ; ALMELA, M., Autor |Composition of greasy leathers selected as particularly problematic for bonding.Determination of factors that influence negative the adhesion capability of these materials and alternative ways to modify these factors during manufacture of the le[...]
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Este documento constituye una síntesis de las memorias presentadas y de los debates que surgieron, y trata de establecer en que estado se encuentra actualmente los conocimientos del problema de las grasa y los aceites dietéticos en la nutrición [...]
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EQUIPO REGIONAL DE FOMENTO Y CAPACITACION EN LECHERIA PARA AMERICA LATINA, Autor | Roma [ITALIA] : FAO | 1981Volumen sobre "Postres y Helados" correspondiente a la primera parte del Modulo 4, "Leche fluida, postres y helados y productos concentrados", del curso de tecnología lechera.
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CAPRA, GUSTAVO, Autor ; MARTINEZ, R., Autor ; FRADILETTI, FLORENCIA, Autor ; COZZANO, SONIA , Autor ; REPISO, LUIS, Autor ; MÁRQUEZ, ROSA, Autor ; F. IBÁÑEZ, Autor | 2013The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were ran[...]
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BARCA, JOAQUIN, Autor ; CARRIQUIRY, MARIANA, Autor ; LAURA OLAZÁBAL, Autor ; FAJARDO, MAITE, Autor ; PABLO CHILIBROSTE, Autor ; MEIKLE, ANA, Autor | 2018Milk fatty acid (FA) profiles were determined in Holstein cows (n = 27) fed total mixed rations (TMR) ad libitum (G0) or diet composed by TMR (50% dry matter [DM] offered) plus grazing of pasture with 6 hr of access time to paddock in one sessio[...]
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FRANCISCO JAVIER TRUJILLO, Autor ; PEI CHING YEOW, Autor ; Q.TUAN PHAM, AutorThe moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with t[...]
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The global fats and oils industry has long relied on the analytical integrity of the Official Methods and Recommended Practices of the AOCS, 6th Edition. Maintaining the tradition, the 6th Edition includes over 400 analytical methods critical to[...]
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Since the 1920s, the global fats and oils industry has relied on the analytical integrity of the Official Methods and Recommended Practices of the AOCS. The AOCS has set the standard for analytical methods critical to processing, trading, utiliz[...]
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MAGDI M. MOSSOBA, Autor ; JOHN K.G. KRAMER ; PIERLUIGI DELMONTE, Autor ; MARTÍN P. YURAWECZ, Autor ; JEANNE I. RADER, Autor | Champaign [REINO UNIDO] : AOCS | 2003This monograph describes the most common gas chromatographic and infrared spectroscopic official methods required for the determination of trans fatty acids for food labeling purposes. The authors review the current status and limitations of the[...]
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La investigación llevada a cabo en esta tesis, ha tenido como objetivo la optimización de la formulación de un postre lácteo con bajo contenido en grasa (
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ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; AMPARO TÁRREGA, Autor ; ELVIRA COSTELL, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2011En el mercado uruguayo los quesos bajos en grasa se comercializan como queso magro (10 - 25 % materia grasa). Este tipo de queso constituye una opción para aquellas personas que les gustaría reducir la ingesta de grasa y de calorías pero sin dej[...]
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The third edition of Physical and Chemical Characteristics of Oils, Fats, and Waxes includes updated material as well as 25% more new content. This is an essential reference tool for professionals interested in the quality, trade, and authentici[...]
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1949Se cita este documento en normativa por el apartado de A. R. Baldwin: Subcommittee on determination of peroxide values.
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ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; ELVIRA COSTELL, Autor ; AMPARO TÁRREGA, Autor | 2013Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish wheth[...]
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The Technical Manual consists of General Information, an introduction and two further parts, one for each commodity section. It includes all the Mandatory and Optional method references, together with the details of those methods which are spec[...]texto impreso
The Technical Manual consists of General Information, an introduction and two further parts, one for each commodity section. It includes all the Mandatory and Optional method references, together with the details of those methods which are spec[...]
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documento electrónico
SUBURÚ, GABRIELA, Autor ; RODRIGUEZ, MARIA CECILIA, Autor | 2006Eatable tallow is the product obtained fusing oily, from clean and healthy tissues (included the fats of clippings), and from muscles or bones adherents of bovine animals (Bos tsurus), lambs (Ovis aries) in good conditions of health in the mo[...]
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