Works matching DE "MILKFAT fractionation"

Results: 24

Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 627, doi. 10.1007/s00217-006-0544-1

By:

Brita Rehberger;
Ueli Bütikofer;
Marius Collomb

Publication type:

Article

Modernization of Experimental Vortex Homogenizer.

Published in:

Chemical & Petroleum Engineering, 2015, v. 50, n. 11/12, p. 713, doi. 10.1007/s10556-015-9966-6

By:

Murskii, A.;
Bugranova, I.

Publication type:

Article

Continuous supercritical fluid processing of anhydrous milk fat in a packed column.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 889, doi. 10.1111/j.1365-2621.1995.tb06254.x

By:

Lim, S.;
Rizvi, S.S.H.

Publication type:

Article

Phase behavior and mechanical properties of tripalmitin/butterfat mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 321, doi. 10.1111/j.1365-2621.1994.tb06958.x

By:

Fairley, Peter;
German, J. Bruce

Publication type:

Article

The Physicochemical Properties of Cocoa Butter Equivalent Produced From Lipase-Catalyzed Palm Oil and Hydrogenated Palm Oil via Physical Fractionation.

Published in:

Pertanika Journal of Science & Technology, 2019, v. 27, n. 1, p. 331

By:

Alwi, Siti Maslina Mohamad;
Lai Oi Ming

Publication type:

Article

PCB and DDE residues in milk supplies of Ontario, Canada 1985-1986.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1989, v. 42, n. 5, p. 666, doi. 10.1007/BF01700385

By:

Frank, R.;
Braun, H.

Publication type:

Article

Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation.

Published in:

International Journal of Food Engineering, 2009, v. 5, n. 3, p. 1, doi. 10.2202/1556-3758.1531

By:

Rinaldoni, Ana Noelia;
Campderros, Mercedes;
Menendez, Carlos J.;
Padilla, Antonio Pérez

Publication type:

Article

Fractionation of Milk Fat by Falling Film Layer Crystallization.

Published in:

Separation Science & Technology, 2003, v. 38, n. 12/13, p. 3115, doi. 10.1081/SS-120022589

By:

Belkacemi, K.;
Angers, P.;
Fischer, O.;
Arul, J.

Publication type:

Article

Purification and identification of endogenous antioxidant and ACE-inhibitory peptides from donkey milk by multidimensional liquid chromatography and nanoHPLC-high resolution mass spectrometry.

Published in:

Analytical & Bioanalytical Chemistry, 2016, v. 408, n. 20, p. 5657, doi. 10.1007/s00216-016-9672-z

By:

Zenezini Chiozzi, Riccardo;
Capriotti, Anna;
Cavaliere, Chiara;
Barbera, Giorgia;
Piovesana, Susy;
Samperi, Roberto;
Laganà, Aldo

Publication type:

Article

Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalent.

Published in:

1998

By:

Sabariah, S.;
Ali, A.R. Md.;
Chong, C.L.;
Ali, A R

Publication type:

journal article

Supercritical Carbon Dioxide Fractionation of Anhydrous Milk Fat.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 1, p. 169, doi. 10.1007/s11746-013-2359-0

By:

Büyükbeşe, Dilek;
Emre, Emine Elçin;
Kaya, Ahmet

Publication type:

Article

Improving Plasticity of Milk Fat for Use in Baking by Fractionation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 5, p. 493, doi. 10.1007/s11746-009-1520-2

By:

Reddy, S. Yella

Publication type:

Article

Note: Fractionation of Sheep Milk Fat Via Supercritical Carbon Dioxide.

Published in:

Food Science & Technology International, 2004, v. 10, n. 6, p. 421, doi. 10.1177/1082013204049512

By:

Spano, V.;
Salis, A.;
Mele, S.;
Madau, P.;
Monduzzi, M.

Publication type:

Article

In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS.

Published in:

International Journal of Molecular Sciences, 2017, v. 18, n. 3, p. 605, doi. 10.3390/ijms18030605

By:

Castro-Gómez, Pilar;
Montero, Olimpio;
Fontecha, Javier

Publication type:

Article

A Study of Fractionation of Milk As a Typical Biological Fluid by Digital Holographic Interferometry.

Published in:

Optics & Spectroscopy, 2018, v. 125, n. 6, p. 977, doi. 10.1134/S0030400X19020164

By:

Kuzmina, T. B.;
Andreeva, N. V.;
Ismagilov, A. O.;
Andreeva, O. V.

Publication type:

Article

Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 1, p. 110, doi. 10.1111/1471-0307.12323

By:

Upadhyay, Neelam;
Kumar, Anil;
Goyal, Ankit;
Lal, Darshan

Publication type:

Article

An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 343, doi. 10.1111/j.1471-0307.2011.00693.x

By:

BALDASSO, CAMILA;
KANAN, JOÃO HENRIQUE CÔRREA;
TESSARO, ISABEL CRISTINA

Publication type:

Article

The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 92, doi. 10.1111/j.1471-0307.2010.00624.x

By:

MIRI, MOHAMMAD A.;
HABIBI NAJAFI, MOHAMMAD B.

Publication type:

Article

Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 75, doi. 10.1111/j.1471-0307.2010.00646.x

By:

BOULARES, MOUNA;
MANKAI, MÉLIKA;
HASSOUNA, MNASSER

Publication type:

Article

Whey Protein Isolate and α-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 2, p. fep66, doi. 10.1111/j.1365-2621.2004.tb15511.x

By:

Turhan, K. N.;
Etzel, M. R.

Publication type:

Article

Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3419, doi. 10.1111/j.1365-2621.2002.tb09600.x

By:

Puppo, M.C.;
Martini, S.;
Hartel, R.W.;
Herrera, M.L

Publication type:

Article

Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3412, doi. 10.1111/j.1365-2621.2002.tb09599.x

By:

Martini, S.;
Puppo, M.C.;
Hartel, R.W.;
Herrera, M.L.

Publication type:

Article

Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1078, doi. 10.1111/j.1365-2621.1999.tb12286.x

By:

Mor, Y.;
Shoemaker, C. F.

Publication type:

Article

Are fat acids of human milk impacted by pasteurization and freezing?

Published in:

Nutrición Hospitalaria, 2015, v. 31, n. 3, p. 1386, doi. 10.3305/nh.2015.31.3.8120

By:

Borgo, Luiz Antônio;
Coelho Araújo, Wilma Maria;
Hosana Conceição, Maria;
Sabioni Resck, Inês;
Mendonça, Márcio Antonio

Publication type:

Article