Aspectos toxicologicos y nutricionales de los acidos grasos alterados por los tratamientos industriales de los aceites comestibles = Aspects toxicologiques et nutritionnels des acides gras altérés par les traitements industriels appliqués aux huiles alimentaires = Nutritional and toxicological aspects of altered fatty acids originated by industrial processing of edible oilsRUIZ GUTIERREZ, V.Grasas y aceites (Sevilla). 1987, Vol 38, Num 5, pp 326-335, issn 0017-3495Article

Continuous ultrasonic hydrogenation of soybean oil. II. Operating conditions and oil quality = Hydrogénation en continu, par les ultrasons, de l'huile de soja. II. Conditions opératoires et qualité de l'huileMOULTON, K. J. SR; KORITALA, S; WARNER, K et al.Journal of the American Oil Chemists' Society. 1987, Vol 64, Num 4, pp 542-547, issn 0003-021XArticle

Effect of some isothiocyanates on the hydrogenation of canola oil = Effets de certains isothiocyanates sur l'hydrogénation de l'huile de canolaABRAHAM, V; DE MAN, J. M.Journal of the American Oil Chemists' Society. 1987, Vol 64, Num 6, pp 855-858, issn 0003-021XArticle

Vergleich der Verteilungskurven der Katalysatorkorngrössen bei der Hydrierung von Fetten = Comparison of the distribution curves of the particle sizes of catalysts in the hydrogenation of fatsBRADT, J; ZAJIC, J; SCHWARTZ, W et al.Fett (Weinheim). 1993, Vol 95, Num 9, pp 356-358, issn 0931-5985Article

Oli vegetali e corrispondenti grassi idrogenati : variazioni quali-quantitative delle composizioni degli steroli, dei 4 α-metil steroli e dei 4,4'-dimetil steroli = Les huiles végétales et les graisses hydrogénées dérivées : comparaison des teneurs en stérols, en méthyl-4-α-stérol et en diméthyl-4,4'-stérol = Vegetable oils and corresponding hydrogenated fats : comparison of sterol, 4-α-methyl sterol and 4,4'-dimethyl sterol compositionSTROCCHI, A.Rivista Italiana delle Sostanze Grasse. 1987, Vol 64, Num 10, pp 401-409, issn 0035-6808Conference Paper

Inhibierung der Fettsynthese durch hydriertes Fett = Inhibition, par les graisses hydrogénées, de la synthèse des lipides = Inhibition of fat synthesis by hydrogenated fatASTRUP, H. N.Fett (Weinheim). 1987, Vol 89, Num 7, pp 280-282, issn 0931-5985Conference Paper

Chemical and physical properties of palm oil and palm olein as affected by hydrogenation = Influence de l'hydrogénation sur les propriétés chimiques et physiques de l'huile de palme et de l'oléine de palmeYAP, P. H; DEMAN, J. M; DEMAN, L et al.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 3, pp 243-247, issn 0315-5463Article

Novel decaffeination of green tea using a special picking method and shortening of the rolling processMIYAGISHIMA, Atsuo; FUJIKI, Sadahiro; OKIMURA, Aya et al.Food chemistry. 2011, Vol 125, Num 3, pp 878-883, issn 0308-8146, 6 p.Article

Grassi idrogenati in prodotti destinati ad una particolare fascia di età = Les graisses hydrogénées dans les produits destinés à des consommateurs appartenant à une certaine tranche d'âge = Hydrogenated fats in products destined to a particular age consumersBOCCA, A; DEL GIOVINE, L; DELISE, N et al.Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 4, pp 271-275, issn 0035-6808Article

Influences of the proportion of solid fat in a shortening on loaf volume and staling of breadSMITH, Paul R; JOHANSSON, Jenny.Journal of food processing and preservation. 2004, Vol 28, Num 5, pp 359-367, issn 0145-8892, 9 p.Article

Influence des traitements de raffinage et de transformation sur la qualité et la stabilité des corps gras. (Deuxième partie) = Influence of fats and oils refining and transformation on their quality and stability. (Second part)FAUR, L.Revue française des corps gras. 1989, Vol 36, Num 7-8, pp 293-300, issn 0035-3000Conference Paper

Effect of TAG composition on performance of low saturate shortenings in puff pastryGARCIA-MACIAS, Paulina; GORDON, Michael H; FRAZIER, Richard A et al.European journal of lipid science and technology (Print). 2012, Vol 114, Num 7, pp 741-747, issn 1438-7697, 7 p.Article

Effects of variation in the palm stearin : Palm olein ratio on the crystallisation of a low-trans shorteningJIRASUBKUNAKORN, W; BELL, A. E; GORDON, M. H et al.Food chemistry. 2007, Vol 103, Num 2, pp 477-485, issn 0308-8146, 9 p.Article

Kavut, a traditional Turkish cereal product : production method and some chemical and sensorial propertiesKARAOGLU, Mehmet Murat; KOTANCILAR, Halis Gürbüz.International journal of food science & technology. 2006, Vol 41, Num 3, pp 233-241, issn 0950-5423, 9 p.Article

Investigations on the nutritional value for ruminants of various fats = Etudes de la valeur nutritive de diverses graisses pour les ruminantsABEL, H. J; ABD EL ATI, N; ABD EL HAFIZ, G et al.Animal feed science and technology. 1988, Vol 19, Num 1-2, pp 111-120, issn 0377-8401Article

Nickel catalyst poisoning by sulfur in the form of allyl isothiocyanate during the hydrogenation of canola oil = Empoisonnement de catalyseur au nickel par du soufre sous forme d'isothiocyanate d'allyle lors de l'hydrogénation d'huile de canolaABRAHAM, V; DEMAN, J. M.Canadian Institute of Food Science and Technology journal. 1986, Vol 19, Num 5, pp 235-240, issn 0315-5463Article

Identificazione dei 4,4'-dimetil steroli di neoformazione durante l'idrogenazione degli oli vegetali = Identification of the 4,4'-dimethyl sterols formed during hydrogenation of edible vegetable oilsSTROCCHI, A; MARASCIO, G.Rivista Italiana delle Sostanze Grasse. 1993, Vol 70, Num 1, pp 7-9, issn 0035-6808Article

Comparative deposition of trans-10- and cis-9-octadecenoates in egg and tissue lipids of the laying hen = Comparaison de la vitesse d'accumulation des trans-10- et cis-9-octadécénoates dans les lipides des oeufs et des tissus des poules pondeusesLANSER, A. C; EMKEN, E. A.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 2, pp 248-252, issn 0021-8561Article

Factors influencing the quality of cake doughnutSELVARAJ, A; HARIDAS RAO, P.Journal of food science and technology (Mysore). 1996, Vol 33, Num 1, pp 41-46, issn 0022-1155Article

Triglyceride distribution in hydrogenated milk fat and its effects on separation by thin layer chromatographySTEELE, W; BANKS, W.Milchwissenschaft. 1994, Vol 49, Num 7, pp 372-376, issn 0026-3788Article

Improving Plasticity of Milk Fat for Use in Baking by FractionationYELLA REDDY, S.Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 5, pp 493-497, issn 0003-021X, 5 p.Article

PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREADNYUK LING CHIN; RUSSLY ABDUL RAHMAN; DZULKIFLY MAT HASHIM et al.Journal of food process engineering. 2010, Vol 33, Num 3, pp 413-433, issn 0145-8876, 21 p.Article

Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storageCHEONG, Ling-Zhi; TAN, Chin-Ping; LONG, Kamariah et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 13, pp 2310-2317, issn 0022-5142, 8 p.Article

Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scalePONMALAKUNNEL NICHLAVOSE MAYAMOL; BALACHANDRAN, Chandrasekharanpillai; SAMUEL, Tomas et al.International journal of food science & technology. 2009, Vol 44, Num 1, pp 18-28, issn 0950-5423, 11 p.Article

Phase behavior of a binary lipid shortening system: From molecules to rheologyHUMPHREY, K. L; MOQUIN, P. H. L; NARINE, S. S et al.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 12, pp 1175-1182, issn 0003-021X, 8 p.Article