Search Results - "The Fat"

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques by Ahmad Nizar , Nina Naguiah, Marikkar, Mohammed Nazrim, Mat Hashim, Dzulkify

“…A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). …”
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Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques by Ahmad Nizar, Nina Naquiah, Marikkar, Jalaldeen Mohammed Nazrim, Mat Hashim, Dzulkifly

“…A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). …”
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Palm Fats as Animal Fat Analogues in Beef Burgers by Wan Rosli, W. I., Babji, A.S., Alina, A. R., Mohd Suria, A. Y., Foo, S. P.

“…Palm fat and red palm fat were used to replace beef fat in beef burgers. …”
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Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

“…This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. …”
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Seed fat from Madhuca longifolia as raw material for Halal alternative fats by Marikkar, Mohammed Nazrim

“…The thermal properties of the solid and liquid components from lard were also compared to those of lipid derivatives from Madhuca longifolia seed fat using DSC and NMR techniques. As the analytical data obtained from DSC and pulse NMR techniques showed that these two fats and their components were compatible in terms of their thermal properties, Madhuca longifolia seed fat could be a useful raw material for formulation of halal alternative fats.…”
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Formulation of fat substitute using plant-based fats simulating the properties of lard by Abdul Manaf, Yanty Noorzianna

Subjects: “…Fat substitutes…”
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Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products by Akanda, Md Jahurul Haque, M.R., Norazlina, F.S, Azzatul, Md Shaaran, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, Abdul Hamid, Mansoor, Selamat, Jinap, Khan, Md Firoz, Matanjun, Patracia, Sarker, Md. Zaidul Islam

“…Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. …”
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Prior consumption of a fat meal in healthy adults modulates the brain’s response to fat by Eldeghaidy, Sally, Marciani, Luca, Hort, Joanne, Hollowood, Tracey Ann, Singh, Gulzar, Bush, Debbie, Foster, Tim, Taylor, Andrew J., Busch, Johanneke, Spiller, Robin C., Gowland, Penny A., Francis, Susan T.

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Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers. by Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Meimandipour, Amir, Omidizadeh, Alireza

“…Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods, particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full fat ones, consumers expect to have all the characteristics of full-fat cheese in its low and reduced fat counterpart. …”
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Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir by Taleb Abadl, Muna Mahmood, Mohsin, Aliah Zannierah, Sulaiman, Rabiha, Abas, Faridah, Muhialdin, Belal J., Meor Hussin, Anis Shobirin

“…This study aimed to investigate the potential of producing coconut-based kefir beverages using low-fat and high-fat coconut milk. The beverage was evaluated for pH values, titratable acidity, peptide content, antibacterial activity, antioxidant activity, and rheological properties. …”
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Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products by Akanda, Md. Jahurul Haque, M.R., Norazlina, F.S., Azzatul, Shaarani, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, A.H., Mansoor, Selamat, Jinap, Khan, Firoz, Matanjun, Patricia, Sarker, Md Zaidul Islam

“…Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. …”
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An evaluation of different sites for measuring fat thickness in the beef carcass to determine carcass fatness by Johnson, E.R., Vidyadaran, M.K.

“…The accuracy of a single fat thickness measurement at each of five carcass sites and at the 10th and 12th ribs in estimating side fat weight and side fat percentage was determined in 36 steer carcasses. …”
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Rambutan (Nephelium lappaceum) fats by Mirghani, Mohamed Elwathig Saeed

“…Rambutan (Nephelium lappaceum) fruit is rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein and fiber. Rambutan seed kernel fat (RSKF) can be a promising alternative edible fat that has the potential to be used in the food industry, especially to replace hydrogenated fat. …”
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Three fat virgins unassembled by Zahim Albakri, Leow, Puay Tin *, Yu, Ovidia, Tey, Cindy *, Foo, Helena *, Teh, Joylynn *, Nurul Ain Mohammed Jamlus

“…Singaporean playwright Ovidia Yu's much-loved satire centres on a group of women trying to free themselves from the "fat virgin" syndrome, that is, society's expectations of them as career woman, daughter, girlfriend, wife and mother. …”
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Fats and oils: Halal perspective by Mirghani, Mohamed Elwathig Saeed

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A vegetable oil and/or fats. by Azlan, Azrina, Ismail, Amin

“…Additionally, the disclosed and claimed related to the present invention can be used in various food applications as sources of fat in the form of liquid or semi-solid. The present invention further relates to antioxidant activity and capacity of both pulp and flesh of Canarium odontophyllum that is highly correlated to the polyphenolic content of the oil extract. …”
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Diacylglycerols: healthy fats of the future? by Lai, Oi Ming

“…Increased saturated fat intake is associated with high blood cholesterol and increased risk of coronary heart disease. …”
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Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate by Sacchi, Raffaele, Paduano, Antonello, Caporaso, Nicola, Picariello, Gianluca, Romano, Raffaele, Addeo, Francesco

Subjects: “…13C NMR; Milk fat; Butyric acid; Authenticity; Fat blends…”
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Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs by Siti Khadijah Khalid, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, Nur Izzah Arifah Zarul Anuar

“…Meatball is a popular meat product in Malaysia but it has high-fat content that could often bring health problems such as non-communicable diseases. …”
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Adaptive abdominal fat and liver segmentation of ct scan images for abdominal fat-fatty liver correlation by Mharrib, Ahmed M.

“…A modified Fuzzy C mean clustering method and Otsu thresholding technique are employed to segment the CT images of each subject into fat and non-fat tissues individually. Then, the segmented fat tissues in each CT slice are further separated into subcutaneous fat and visceral fat. …”
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