Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These...

background and objective: in this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitu...

akbar pirestani,*, mohammad javad bagheri, sayed mahdi hashemi, amir hossine asgarishahi   department of animal science, khorasgan (isfahan) branch, islamic azad university, isfahan, iran     *corresponding author: email: [email protected]     received: 20 july 2013   accepted: 21 november 2013       abstract this study was conducted to evaluate the impact of se+vit e and cu injection on...

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

Milk samples were collected in early lactation (8–14 days milk; DIM) and late (199–326 from 11 cows to assess the differences bovine milk fatty acid (FA) triacylglycerol (TAG) composition, FA positional distribution TAG structure, solid fat content (SFC). Cows that negative energy balance, mobilised C16:0, C18:0, C18:1cis9 their body stores, increasing concentrations of these fat. These high C1...