soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...

Reclaimed water (RW) is increasingly viewed as a valuable resource for supplying irrigation water and nutrients for landscape plants growing in urban environments. A greenhouse experiment was conducted to determine if nitrogen (N) in RW contributes significantly to turfgrass plant nutrition and to measure N use efficiency and the effects of irrigation with RW on N leaching. The factorial experi...

abstract fat necrosis secondary to pancreatitis can be either mild and self limited or create severe organ damage, but may rarely lead to abdominal opancreatic pseudotumor. we report a case of fat necrosis secondary to pancreatitis which clinically simulates transverse colon cancer.

background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...

conclusions some of the noninvasive body contouring devices in animal and human studies such as cryolipolysis, rf, lllt and hifu showed statistical significant effects on body contouring, removing unwanted fat and cellulite in some body areas. however, the clinical effects are mild to moderate, for example 2 - 4 cm circumference reduction as a sign of subcutaneous fat reduction during total tre...

this study is concerned with the viability of producing biodiesel from waste beef bone fat and evaluate this product according to the quality requirements defined by astm d- 6751. accordingly, beef bone fat was heated to remove the moisture under vacuum at 60 . alkaline catalysed transesterfication was carried out by  using 6:1 molar ratio of ethanol to fat in the presence of 1% w/w sodium hydr...