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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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