Works matching Butter
Results: 5000
Cocoa butter equivalent from Kpangnan butter and Pequi oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 9, p. 739, doi. 10.1002/aocs.12630
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Novel Cocoa Butter Equivalent from Microalgal Butters.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 10, p. 1095, doi. 10.1002/aocs.12408
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Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter.
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- Molecules, 2021, v. 26, n. 11, p. 3231, doi. 10.3390/molecules26113231
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Analysis of Flavor Composition in Different Peanut Varieties' Butter.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 98, doi. 10.16210/j.cnki.1007-7561.2023.03.014
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Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures.
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- Food Science & Nutrition, 2024, v. 12, n. 10, p. 8280, doi. 10.1002/fsn3.4433
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Profiling the quality characteristics of the butter of Pentadesma butyracea with reference to shea butter.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 15, p. 3137, doi. 10.1002/jsfa.7052
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Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter.
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- Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 4, p. 407, doi. 10.31883/pjfns/155838
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Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari.
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- Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci), 2020, v. 30, p. 928, doi. 10.29133/yyutbd.717665
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Microbiological quality of karin butter, a traditionally manufactured butter from Turkey.
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- Grasas y Aceites, 2010, v. 61, n. 2, p. 121
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COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 621, doi. 10.15237/gida.GD20118
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VARIANCE OF SOUR AND SWEET CREAM BUTTER ORGANOLEPTIC CHARACTERISTICS UNDER STORAGE.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 74
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ASSESSMENT OF CHEMICAL AND SENSORY QUALITY OF UNSALTED AND SALTED SWEET CREAM BUTTER DURING STORAGE AT DIFFERENT TEMPERATURES AND TIME.
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- Agraarteadus: Journal of Agricultural Science, 2017, v. 28, n. 2, p. 76, doi. 10.15159/jas.17.09
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- Article
Development and Method Validation of Butyric Acid and Milk Fat Analysis in Butter Blends and Blended Milk Products by GC-FID.
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- Foods, 2022, v. 11, n. 22, p. 3606, doi. 10.3390/foods11223606
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PHYSICOCHEMICAL ANALYSIS AND MICROBIAL EVALUATION OF BUTTER SOLD IN ASSIUT CITY, EGYPT.
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- Assiut Veterinary Medical Journal, 2022, v. 68, n. 174, p. 38
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- Article
Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp.
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- Journal of Agricultural Science & Technology, 2024, v. 26, n. 6, p. 1287
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Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter.
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- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1518, doi. 10.1007/s11947-021-02649-4
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Mapping of Quantitative Trait Loci for Butter Content and Hardness in Cocoa Beans ( Theobroma cacao L.).
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- Plant Molecular Biology Reporter, 2009, v. 27, n. 2, p. 177, doi. 10.1007/s11105-008-0069-9
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New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 907, doi. 10.1002/fsn3.3806
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- Article
Farklı Starter Kültürler ile Yoğurt ve Kremadan Üretilen Tereyağlarının Oksidasyon Stabilitesi ve Bazı Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 3, p. 279, doi. 10.24323/akademik-gida.818131
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A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability.
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- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 961, doi. 10.1111/1471-0307.13078
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Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow’s milk.
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- International Journal of Dairy Technology, 2010, v. 63, n. 1, p. 77, doi. 10.1111/j.1471-0307.2009.00537.x
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Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes.
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- Journal of Culinary Science & Technology, 2022, v. 20, n. 3, p. 197, doi. 10.1080/15428052.2020.1824831
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The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.
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- Antioxidants, 2023, v. 12, n. 8, p. 1522, doi. 10.3390/antiox12081522
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Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter.
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- Tropical Journal of Pharmaceutical Research, 2014, v. 13, n. 4, p. 519, doi. 10.4314/tjpr.v13i4.5
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RESULTS OF OIL PRESS STUDIES FOR THE PRODUCTION OF ECOLOGICALLY CLEAN BUTTER.
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- Scientific Papers. Series D. Animal Science, 2021, v. 64, n. 2, p. 404
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Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 12, doi. 10.15567/mljekarstvo.2023.0102
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Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 184, doi. 10.15567/mljekarstvo.2020.0305
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Potential use of shea nut (Vitteleria paradoxom) butter as skin coat for ripening and improved storage of banana.
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- Journal of Applied Horticulture, 2012, v. 14, n. 1, p. 74, doi. 10.37855/jah.2012.v14i01.14
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Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils.
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- Public Health Nutrition, 2022, v. 25, n. 5, p. 1123, doi. 10.1017/S1368980021004511
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Study on the preparation of a butter flavoring by compound enzyme method.
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- China Food Additives, 2022, v. 33, n. 7, p. 117, doi. 10.19804/j.issn1006-2513.2022.07.016
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RESEARCH ON THE PROCESS OF OBTAINING BUTTER IN LABORATORY CONDITIONS.
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- INMATEH - Agricultural Engineering, 2023, v. 71, n. 3, p. 681, doi. 10.35633/inmateh-71-59
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The effect of limonene on bloom of cocoa butter and seeded dark chocolate model.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 763
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Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads.
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- Grasas y Aceites, 2014, v. 65, n. 3, p. 1, doi. 10.3989/gya.0105141
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Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi).
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- Grasas y Aceites, 2014, v. 65, n. 1, p. 1, doi. 10.3989/gya.074113
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ارزیابی ویژگی های میکروبی کره های سنتی تهیه شده از شیر گاو و گوسفند در سطح شهر ایالم، ایران.
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- Iranian Journal of Health & Environment, 2023, v. 16, n. 2, p. 283
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Identification of Novel Decenoic Acids in Heated Butter.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 12, p. 2416, doi. 10.1271/bbb.69.2416
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Comparison of residue levels of persistent organochlorine compounds in butter from Spain and from other European countries
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- Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes, 2000, v. B35, n. 2, p. 201
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A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2021, v. 9, n. 2, p. 453, doi. 10.21923/jesd.790310
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INFLUENCE OF TEMPERATURE REGIMES OF RIPENING AND FERMENTATION STAGES ON THE PHYSICAL AND CHEMICAL PROPERTIES OF CREAM AND SOUR-CREAM BUTTER QUALITY INDICATORS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 57, doi. 10.15673/fst.v12i3.1040
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- Article
EFFECT OF PACKAGING METHOD AND LIGHT EXPOSURE ON OXIDATION AND LIPOLYSIS IN BUTTER.
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- Oxidation Communications, 2017, v. 40, n. 2, p. 785
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TENDENCIES IN BUTTER PRODUCTION IN THREE BALKAN COUNTRIES.
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- Agricultural Sciences / Agrarni Nauki, 2019, v. 11, n. 25, p. 53, doi. 10.22620/agrisci.2019.25.007
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Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain.
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- Animals (2076-2615), 2023, v. 13, n. 22, p. 3559, doi. 10.3390/ani13223559
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Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet.
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- Animals (2076-2615), 2022, v. 12, n. 23, p. 3424, doi. 10.3390/ani12233424
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Perakende Olarak Satışa Sunulan Kaymak ve Tereyağlarda Aflatoksin M1 Varlığı.
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- Journal of Faculty of Veterinary Medicine, Erciyes University / Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 2019, v. 16, n. 3, p. 213, doi. 10.32707/ercivet.648571
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Best formulation of cacao butter and powder for chocolate bar production.
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- EurAsian Journal of Biosciences, 2020, v. 14, n. 2, p. 3945
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Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method.
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- Food Science & Technology International, 2020, v. 26, n. 2, p. 113, doi. 10.1177/1082013219871188
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Analysis of Shea Butter (Vitellaria paradoxa) Marketing in Ibarapa Central Local Government Area of Oyo State, Nigeria.
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- Journal of Applied Sciences & Environmental Management, 2023, v. 27, n. 9, p. 1985, doi. 10.4314/jasem.v27i9.13
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Use of plant extracts in summer and winter season butter oxidative stability improvement.
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- Asia Pacific Journal of Clinical Nutrition, 2007, v. 16, p. 85
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Relationship between the physical properties of butter and water loss during lamination.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 7, p. 585, doi. 10.1002/aocs.12613
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Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 10, p. 1239, doi. 10.1002/aocs.12127
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- Article