Propylenated fatty acids as emulsifiers

Propylenated fatty acids as emulsifiers

Guardado en:

Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	El-Shattory, Y.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 4 (1999), p. 264-268
Materias:	Alimentos Emulsificantes Acidos grasos Propiedades fisico-químicas Acidos grasos propilenados
Publicación relacionada:	Contenido en: Grasas y Aceites

Ejemplares similares

Preparation of sucrose fatty acid esters as food emulsifers and evaluation of their surface active and emulsification properties
por: Megahed, Mohamed G.

Trans fatty acids and their role in the milk of dairy cows
por: Vargas-Bello-Pérz, Einar

Determination of the stuctures of fatty acids
por: Christie, W. W.

Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers
por: El-Shattory,Y.

Lipid content and fatty acids of pecan pollen
por: THOMPSON, Tommy

Omega-3 fatty acids in health and disease /
Publicado: (c1990.)

Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year
por: Chávarri, Felisa

Lipolytic starter culture effects on production of free fatty acids in fermented sausages
por: KENNEALLY, P.

Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil
por: El-Shattory, Y.

HPLC analysis of fatty acids in wine
por: CALULL, M.

La viande, source alimentaire d'acides linoléiques conjugués (CLA)
por: DUFEY, P.

Regulación del metabolismo de los ácidos grasos esenciales por los alimentos y las hormonas
por: Brenner, R. R.

Acidos grasos monoinsaturados y dislipoproteinemias
por: Jacotot, Bernard J.

Fatty acid composition of caprine milk major, branched-chain, and trans fatty acids
por: Alonso, L.

Characterization of Erwinia carotovora subsp. carotovora strains on the basis of cellular fatty acid composition
por: Seo, Sang-Tae

Trans en el mundo y en el mercado
por: González, Brenda

Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia

Les acides gras essentiels de l'alimentation humaine
por: Langley-Danysz, P.

Analogy of physicochemical attributes of two grape seeds cultivars
por: Ahmadi, Seyed Mohammad

Breed differences in the fatty acid composition of subcutaneous and intramuscular lipid of early and late maturing, grain-finished cattle
por: SIEBERT, B.D.

Fatty acid composition of leaf lipids of some Alchemilla L. (Rosaceae) species from Northeast Anatolia (Turkey)
por: Ayaz, F. A.

Grasas transgresoras de la salud ácidos grasos trans
por: Stekolschik, Gabriel

Omegas en polvo
por: Artusi, María Laura

Fatty acid composition (MUFA and CLA) related with the G.878TC SCD gene polymor phism in abeerdeen angus steers
por: Bravo, Silvana, et al.
Publicado: (2019)

The production and short chain fatty acid composition of lipid from Cashmere goat buck fleece
por: Hillbrich, G. C.

Lipid content and fatty acid composition in Taiwan avocados (Persea americana Mill)

Formation of trans fatty acids in ground beef and frankfurters due to irradiation
por: Fan, X.

Effect of phenolic extracts on trans fatty acid formation during frying
por: Gamel, T. H.

Fatty acids from lipid fractions of leaves and different tissues of Cabernet Sauvignon grapes
por: MIELE, Alberto

Mode of action of the drying emulsion used in dried vine fruit production. I. The effect of inorganic ions and fatty acid esters
por: UHLIG, B.A.

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.

Fatty acid profile of adipose tissue and performance of feedlot steers supplemented with dehulled cottonseed and sunflower seed meal protected from ruminal metabolism
por: Gulati, S. K.

La aceptación pública y oficial, en la actualidad, de los beneficios para la salud de los ácidos grasos de cadena larga n-3
por: Ackman, R. G.

Variability of fatty acid composition in olive (Olea euoropaea L.) progenies

Genetic divergence in relation to breeding for fatty acids in opium poppy (Papaver somniferum L.)
por: Singh, S.P.

Modification of fatty acids in milk feeding calcium-protected high oleic sunflower oil
por: LIN, M.

Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil
por: Lin, M. P.

Lipid classes, fatty acids, flavor and storage stability of washed sheep meat
por: RHEE, K.S.

Omega 3; un aporte natural para el organismo

Effetto dell'integrazione alimentare di acidi grassi polinsaturi della serie n-3 sulla composizione lipidica e sulla stabilità ossidativa della carne di coniglio
por: Castellini, Cesare