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Textual Modality for: 207902.2 - Other solid edible fats
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 207902.2 | CPC Definition - A23D EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS ... | Other edible oils or fats, e.g. shortenings, cooking oils or microbial oils and their working-up of ... | Total words: 1,525 | other: 22 | solid: 4 | edible: 16 | fats: 30 | View |
| 207902.2 | Phytosterol‐based edible oleogels: A novel way of replacing saturated ... | Results of the ‘Edible Oleogels for Reduction of Saturated Fat’ project. The Biotechnology and B... | Total words: 3,959 | other: 6 | solid: 9 | edible: 16 | fats: 13 | View |
| 207902.2 | Edible lipids modification processes: A review - PubMed | Lipid is the general name given to fats and oils, which are the basic components of cooking oils, sh... | Total words: 1,469 | other: 3 | solid: 1 | edible: 2 | fats: 9 | View |
| 207902.2 | Edible oleogels as solid fat alternatives: Composition and ... - PubMed | The growing awareness of the adverse health effects of trans-fats and saturated fats are driving res... | Total words: 1,441 | other: 3 | solid: 4 | edible: 3 | fats: 2 | View |
| 207902.2 | A novel edible solid fat substitute: Preparation of biphasic stabilized ... | Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake increases... | Total words: 1,083 | other: 2 | solid: 5 | edible: 1 | fats: 3 | View |
| 207902.2 | A Systematic Review of High-Oleic Vegetable Oil Substitutions for Other ... | In general, the preponderance of edible fats and oils are used in 3 areas of food product applicatio... | Total words: 12,704 | other: 21 | solid: 3 | edible: 9 | fats: 75 | View |
| 207902.2 | Development of Antioxidant-Fortified Oleogel and Its Application as a ... | 1. Introduction. Oleogel is usually generated by adding a structuring agent known as a gelator, whic... | Total words: 5,708 | other: 6 | solid: 7 | edible: 2 | fats: 1 | View |
| 207902.2 | Oleogels—Innovative Technological Solution for the Nutritional ... | Abstract. Food products contain important quantities of fats, which include saturated and/or unsatur... | Total words: 12,843 | other: 9 | solid: 15 | edible: 21 | fats: 48 | View |
| 207902.2 | Physicochemical, rheological and functional properties of fats and oils ... | Within melting temperature range, declines in the temperature results in improving the level of soli... | Total words: 7,252 | other: 14 | solid: 24 | edible: 4 | fats: 90 | View |
| 207902.2 | Lipase-catalyzed glycerolysis extended to the conversion of a variety ... | Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural... | Total words: 1,574 | other: 3 | solid: 6 | edible: 1 | fats: 6 | View |
| 207902.2 | Effects of fatty acids composition and microstructure properties of ... | The morphology of fat crystals can affect the rheological behavior and melting profile. The mechanic... | Total words: 7,079 | other: 11 | solid: 10 | edible: 2 | fats: 68 | View |
| 207902.2 | Editorial overview: Edible soft matter: Gels, colloids and interfaces | This approach can thus be used to control gel strength independent on the fat composition, which can... | Total words: 1,562 | other: 4 | solid: 5 | edible: 9 | fats: 4 | View |
| 207902.2 | Commercially available alternatives to palm oil - PMC | Various researchers demonstrated that in traditionally processed palm oil, the levels of both 3‐MC... | Total words: 2,961 | other: 12 | solid: 8 | edible: 3 | fats: 43 | View |
| 207902.2 | Bovine Milk Fats and Their Replacers in Baked Goods: A Review | Solid fat-incorporated breads exhibit increased porosity, loaf volume, and softness . During baking,... | Total words: 11,175 | other: 16 | solid: 9 | edible: 5 | fats: 119 | View |
| 207902.2 | Oleogels as a Fat Substitute in Food: A Current Review - PMC | A study also replaced pork patty fat with an oleogel derived from linseed oil (rich in PUFA) , in wh... | Total words: 19,455 | other: 19 | solid: 21 | edible: 10 | fats: 38 | View |
| 207902.2 | Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy ... | Solid fat content of palm oil and oleogels. 3.2. Color Measurement. The color parameters (L, a, and ... | Total words: 6,045 | other: 1 | solid: 23 | edible: 2 | fats: 2 | View |
| 207902.2 | Comparison of Chemical and Enzymatic Interesterification of Fully ... | However, the solid fat content of both interesterified blends had plasticity curves that fall within... | Total words: 4,480 | other: 8 | solid: 33 | fats: 28 | View |
| 207902.2 | The Characteristic of Insect Oil for a Potential Component of Oleogel ... | Abstract. The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the... | Total words: 7,695 | other: 7 | solid: 23 | edible: 13 | fats: 1 | View |
| 207902.2 | Trends in Fat Modifications Enabling Alternative Partially Hydrogenated ... | Other research shows the possibility of using oleogels as a frying medium. During frying, high tempe... | Total words: 10,868 | other: 15 | solid: 36 | edible: 12 | fats: 76 | View |
| 207902.2 | Trans fats—sources, health risks and alternative approach - PMC | Trans fats are not formed during frying process. Tsuzuki has reported that an ordinary frying proces... | Total words: 6,155 | other: 9 | solid: 5 | edible: 5 | fats: 51 | View |