Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat col...

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce ...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

regarding the unique properties of camel milk, it can be used as a nutraceutical product. in this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. independent variables (all in three levels) in this study were: β-glucan (prebiotic agent)  0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 –...

The reproducibility, accuracy, and precision of dual-energy X-ray absorptiometry (DXA) was assessed by scanning 13 piglets (1471-5507 g) in triplicate. In four piglets, fat content was increased with porcine lard around the abdomen; additional measurements were performed on these animals. Reproducibility in DXA measurements from the animals without added fat was 0.09% for body weight, 1.95% for...

The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity wa...

This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or and olive (R-EPGO)] as animal fat replacers in development frankfurters. The incorporation EGs improved their lipid content, particularly R-EPG R-EPGO also contained high levels phenolic compounds (hydroxytyrosol flavanols). These frankfurters were judged acceptab...

Chemical transformations in the technology of hydrogenation vegetable oils have been studied. The equations describing saturation fatty acids established. diffusion coefficients hydrogen and triglycerides fats determined. It has shown that observed rate does not depend on amount catalyst degree unsaturation fat. high quality food safety catalytically hydrogenated edible required content ratio s...