搜索结果: 1-4 共查到“食品科学技术 fats”相关记录4条 . 查询时间(0.062 秒)
The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
fat blend structured fat rheology consistency interesterification behenic acid
2014/3/10
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed ...
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
cholesterol sterols milk dairy products RP HPLC GC
2014/3/10
Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with adde...
Trans-free fats with the products of the oil palm − a selective review
trans-free fats palm oil palm stearin palm kernel oil
2014/3/4
The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far ...
Dietary fats and cholesterol in Italian infants and children
Children breast-feeding formula-feeding, growth development blood lipids dietary fats cholesterol, dietary proteins Italy
2016/6/8
The fat intake of Italian infants has peculiar
characteristics that begin quite early because their mothers’ milk
has a monounsaturated fat content (45%) at the upper limit of the
values found in E...