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The effects of enzymes on fat content and texture of French friesLISINSKA, G; TAJNER-CZOPEK, A; KALUM, L et al.Food chemistry. 2007, Vol 102, Num 4, pp 1055-1060, issn 0308-8146, 6 p.Article

Determination of added fat in meat paste using microwave and millimetre wave techniquesNG, Sing K; AINSWORTH, Paul; PLUNKETT, Andrew et al.Meat science. 2008, Vol 79, Num 4, pp 748-756, issn 0309-1740, 9 p.Article

Measurement of fat content of food with single-sided NMRGUTHAUSEN, Andreas; GUTHAUSEN, Gisela; KAMLOWSKI, Andreas et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 8, pp 727-731, issn 0003-021X, 5 p.Article

Optimising aroma quality in curry sauce products using in vivo aroma release measurementsHATAKEYAMA, Jun; DAVIDSON, James M; KANT, Avinash et al.Food chemistry. 2014, Vol 157, pp 229-239, issn 0308-8146, 11 p.Article

Comparison of different methods for total lipid quantification in meat and meat productsPEREZ-PALACIOS, T; RUIZ, J; MARTIN, D et al.Food chemistry. 2008, Vol 110, Num 4, pp 1025-1029, issn 0308-8146, 5 p.Article

Densitometric determination of the fat content of milk and milk productsBADERTSCHER, René; BERGER, Thomas; KUHN, Rolf et al.International dairy journal. 2007, Vol 17, Num 1, pp 20-23, issn 0958-6946, 4 p.Article

Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsionsSALVIA-TRUJILLO, L; QIAN, C; MARTIN-BELLOSO, O et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 878-884, issn 0308-8146, 7 p.Article

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat pattiesRUUSUNEN, Marita; VAINIONPÄÄ, Jukka; LYLY, Marika et al.Meat science. 2005, Vol 69, Num 1, pp 53-60, issn 0309-1740, 8 p.Article

Effect of fat and casein particles in milk on the scattering of elliptically polarized lightCROFCHECK, C; WADE, J; SWAMY, J. N et al.Transactions of the ASAE. 2005, Vol 48, Num 3, pp 1147-1155, issn 0001-2351, 9 p.Article

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Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat contentGARCIA-LINARES, M. C; GONZALEZ-FANDOS, E; GARCIA-FERNANDEZ, M. C et al.Journal of food quality. 2004, Vol 27, Num 5, pp 371-387, issn 0146-9428, 17 p.Article

Rapid determination of the fat content in packaged dairy products by unilateral NMRVELIYULIN, Emil; MASTIKHIN, Igor V; MARBLE, Andrew E et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 14, pp 2563-2567, issn 0022-5142, 5 p.Article

Verringerung des Fettgehaltes in Brühwurstkonserven = Reduction of fat content in canned cooked sausageREIMOLD, Frederike; THIEMIG, Frank.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 1, pp 83-88, issn 0015-363X, 6 p.Article

Shear and longitudinal ultrasonic measurements of solid fat DispersionsSAGGIN, Raffaella; COUPLAND, John N.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 1, pp 27-32, issn 0003-021X, 6 p.Article

Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat DonutsMELITO, Helen S; FARKAS, Brian E.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, E224-E230Article

Attenuation of ultrasonic waves : Influence of microstructure and solid fat contentMARTINI, Silvana; BERTOLI, Constantin; LIDIA HERRERA, Maria et al.Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 5, pp 319-328, issn 0003-021X, 10 p.Article

Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systemsMOTWANI, Tanuj; HANSELMANN, William; ANANTHESWARAN, Ramaswamy C et al.Journal of food engineering. 2011, Vol 104, Num 2, pp 186-195, issn 0260-8774, 10 p.Article

The role of physical properties data in product developmentFLÖTER, Eckhard.European journal of lipid science and technology (Print). 2009, Vol 111, Num 3, pp 219-226, issn 1438-7697, 8 p.Article

Fat structuring with partial acylglycerols : Effect on solid fat profilesVEREECKEN, Jeroen; FOUBERT, Imogen; MEEUSSEN, Wouter et al.European journal of lipid science and technology (Print). 2009, Vol 111, Num 3, pp 259-272, issn 1438-7697, 14 p.Article

Heterocyclic amine formation during frying of frozen beefburgersPERSSON, Elna; KOVACSNE OROSZVARI, Bea; TORNBERG, Eva et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 62-68, issn 0950-5423, 7 p.Article

Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blendsNORIZZAH, A. R; CHONG, C. L; CHEOW, C. S et al.Food chemistry. 2004, Vol 86, Num 2, pp 229-235, issn 0308-8146, 7 p.Article

Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contentsKWON, J. H; NAM, K. C; LEE, E. J et al.Journal of animal science. 2010, Vol 88, Num 2, pp 795-801, issn 0021-8812, 7 p.Article

Separation of microalgae with different lipid contents by dielectrophoresisDENG, Yu-Luen; CHANG, Jo-Shu; JUANG, Yi-Je et al.Bioresource technology. 2013, Vol 135, pp 137-141, issn 0960-8524, 5 p.Article

Etiquetage des fromages : La matière grasse s'affiche sur le poids total = Labelling the fat ratio in cheesesRevue laitière française. 2003, Vol 632, pp 4-5, issn 0035-3590, 2 p.Article