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The effect of two methods of care for fat used in deep fryingRust, Mary Elizabeth. January 1954 (has links)
LD2668 .T4 1954 R87 / Master of Science
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THE OIL OF CUCURBITA FOETIDISSIMA HBK AS A POTENTIAL FOODVasconcellos Rosado, José Andrés January 1979 (has links)
No description available.
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Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oilSedman, Jacqueline. January 2000 (has links)
The application of Fourier transform infrared (FTIR) spectroscopy in the assessment of oil quality and stability and the determination of the degree and type (cis or trans) of unsaturation of fats and oils was investigated. FTIR spectroscopy was shown to provide a rapid means of monitoring changes in oils undergoing oxidation or subjected to thermal stress. Absorption bands associated with common primary and secondary oxidation products were identified by relating them to those of spectroscopically representative reference compounds, and a quantitative approach based on the use of oils spiked with these reference compounds as calibration standards was proposed. A sample-handling accessory based on a heated 25-mum transmission flow cell and heated input and output lines was developed to facilitate the rapid analysis of oils and premelted fats in their neat form. Using this system, an FTIR edible oil analysis package was developed to simultaneously analyze for trans content, cis content, iodine value (IV), and saponification number (SN) of neat fats and oils, using partial-least-squares (PLS) calibrations based on pure triglycerides. An automated transmission-based peak height method for isolated trans isomer determination using the characteristic trans absorption band at 967 cm -1 in the spectrum of a neat fat or oil, ratioed against the spectrum of a trans-free oil, was also developed. A subsequent validation study involving the analysis of more than 100 oil samples demonstrated concurrence between the trans data obtained by the PLS and peak height FTIR methods as well as between IV results obtained by FTIR analysis and gas chromatography. In addition, the internal consistency of the IV, cis, and trans FTIR predictions provided strong experimental evidence that the FTIR edible oil analysis package measures all three parameters accurately. A PLS-based IV/trans method was developed for a heated single-bounce horizontal attenuated total reflectance (SB-HATR) sample-
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Acoustical properties of fats and oilsHustad, Gerald Orton, January 1970 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1970. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Comparative deterioration of frying oil due to different heat exchangers /Midson, Kerri. January 2004 (has links) (PDF)
Thesis (M.App.Sc.) - University of Queensland, 2004. / Includes bibliography.
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Gross structure of the fat globule membrane (FGM) of cow's milk and effects of processing on isolated FGMChien, Hwei Chiu, January 1967 (has links)
Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Fat destabilization in ice cream and ice milk containing low dextrose equivalent corn sweetenersMahdi, Syed Riyaz, January 1969 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oilSedman, Jacqueline. January 2000 (has links)
No description available.
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Inhibiting thermo-oxidative degradation of oils during fryingAladedunye, Adekunle Felix January 2011 (has links)
The present study sought for practical ways to improve the frying performance of
oils without compromising the availability of the essential fatty acids and nutraceuticals.
To this end, the influence of temperature, oxygen concentrations, and compositions of
minor components on frying performance was investigated.
A novel frying protocol, utilizing carbon dioxide blanketing, was developed and
found to significantly improve the performance of the frying oil. Optimizing both the
amounts and the compositions of endogenous minor components also improved the
performance of the frying oil.
Twenty one novel antioxidants were synthesized and evaluated under frying and
storage conditions. Antioxidant formulations consisting of a combination of endogenous
and synthesized antioxidants were developed and tested in an institutional frying
operation.
A rapid and effective frying test was developed to assess the frying performance
of oils and applied antioxidants. Furthermore, a novel procedure for direct
hydroxynonenal analysis in frying oil was developed. / xx, 249 leaves; 29 cm
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Studies of fat and surfactant systems in bread-makingAl-Madani, Abdallah A. M. January 1978 (has links)
Call number: LD2668 .T4 1978 A44 / Master of Science
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