Qualitative Characteristics of Recent Bakery Fat Spread
نویسندگان
چکیده
منابع مشابه
Technical constraints in the development of reduced-fat bakery products.
The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...
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گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Detection of perineural spread: fat suppression versus no fat suppression.
One could easily argue that, when imaging head and neck malignancy, evaluation of possible perineural spread is more important than identifying the primary tumor or finding metastatic nodes. In almost every case, the clinician has already identified the primary lesion and has made a good estimate of the margins. The location and size of the primary tumor determine the treatment of lymph nodes a...
متن کاملBakery Algorithms
An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1991
ISSN: 1884-2003
DOI: 10.5650/jos1956.40.46