Identification and quantification of cholesterol oxides in grated cheese and bleached butteroil = Identification et dosage des oxydes de cholestérol dans le fromage râpé et dans l'huile de beurre blanchieFINOCCHIARO, E. T; LEE, K; RICHARDSON, T et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 5, pp 877-883, issn 0003-021XArticle

Modification of butter oil by extraction with supercritical carbon dioxide = Modification de l'huile de beurre par extraction par le gaz carbonique supercritiqueSHISHIKURA, A; FUJIMOTO, K; KANEDA, T et al.Agricultural and biological chemistry. 1986, Vol 50, Num 5, pp 1209-1215, issn 0002-1369Article

Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils = Composition et stabilité au stockage de la matière grasse anhydre du lait commercialisée et des huiles hydrogénéesISKANDER, M. H; BAYOUMI, S. E; SHALABI, S. I et al.Journal of Food Technology. 1985, Vol 20, Num 1, pp 83-88, issn 0022-1163Article

Theorie und Praxis der physikalischen Raffination = Theory and practice of physical refiningDEFFENSE, E.Fett (Weinheim). 1995, Vol 97, pp 481-484, issn 0931-5985, NS1Article

Mass spectrometric identification of triacylglycerols of enzymatically modified butterfat separated on a polarizable phenylmethylsilicone columnKALO, P; KEMPPINEN, A.Journal of the American Oil Chemists' Society. 1993, Vol 70, Num 12, pp 1209-1217, issn 0003-021XConference Paper

Quantitative analyse von Autoxidationsprodukten des Cholesterols in tierischen Lebensmitteln = Analyse quantitative des produits d'autoxydation du cholestérol dans les produits alimentaires d'origine animale = Quantitative analysis of the autoxidation products of cholesterol in foods of animal originFISCHER, K. H; LASKAWY, G; GROSCH, W et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 1, pp 14-19, issn 0044-3026Article

Application de la chromatographie liquide haute performance à l'analyse des triglycérides des graisses végétales et animales et de leurs fractions obtenues par cristallisation fractionnée = High performance liquid chromatography analysis of triglycerides and their fractions obtained by fractional crystallization in vegetable and animal fatsDEFFENSE, E.Revue française des corps gras. 1984, Vol 31, Num 3, pp 123-129, issn 0035-3000Article

Effect of Cocoa Butter Structure on Oil MigrationMALEKY, Fatemeh; MCCARTHY, Kathryn L; MCCARTHY, Michael J et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E74-E79Article

Liquid chromtographic method for the determination of nine phenolic antioxidants in butter oil : collaborative studyPAGE, B. D.Journal of AOAC International. 1993, Vol 76, Num 4, pp 765-779, issn 1060-3271Article

α- and γ-tocopherols as efficient antioxidants in butter oil triacylglycerolsLAMPI, A.-M; PIIRONEN, V.Fett (Weinheim). 1998, Vol 100, Num 7, pp 292-295, issn 0931-5985Article

Reduction in cholesterol and fractionation of butter oil using supercritical CO₂ with adsorption on aluminaMOHAMED, R. S; NEVES, G. B. M; KIECKBUSCH, T. G et al.International journal of food science & technology. 1998, Vol 33, Num 5, pp 445-454, issn 0950-5423Article

Fractionation of the triacylglycerols of lipase-modified butter oilKEMPPINEN, A; KALO, P.Journal of the American Oil Chemists' Society. 1993, Vol 70, Num 12, pp 1203-1207, issn 0003-021XConference Paper

DIGESTIVE LIPOLYSIS IN THE PRERUMINANT CALF. THE ABOMASAL HYDROLYSIS OF BUTTER OIL, COCONUT OIL, PALM OIL AND TALLOW = LA LIPOLYSE DIGESTIVE CHEZ LES VEAUX PRERUMINANTS. HYDROLYSE ABOMASALE DES HUILES DE BEURRE, DE COPRAH, DE PALME ET DU SUIFEDWARDS WEBB JD.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 9; PP. 930-936; BIBL. 22 REF.; 2 TABL.Article

Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat TreatmentYAPING JIANG; HENGEL, Matt; CANPING PAN et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 5, pp 1067-1071, issn 0021-8561, 5 p.Article

Optimization of dynamic loop mixer operating conditions for production of o/w emulsion for cell microencapsulationPICOT, Arnaud; LACROIX, Christophe.Le Lait (Print). 2003, Vol 83, Num 3, pp 237-250, issn 0023-7302, 14 p.Article

Determination and certification of the relative mass fractions of triglycerides and cholesterol in pure and adulterated butter oilZELENY, Reinhard; SCHIMMEL, Heinz.European journal of lipid science and technology (Print). 2003, Vol 105, Num 9, pp 508-517, issn 1438-7697, 10 p.Article

Proposal of a new reference method for determining water content in butter oilISENGARD, Heinz-Dieter; KERWIN, Heike.Food chemistry. 2003, Vol 82, Num 1, pp 117-119, issn 0308-8146, 3 p.Conference Paper

Modified butters and fat spreads. IIDairy industries international. 1995, Vol 60, Num 3, pp 21-22, issn 0308-8197Article

Butteroil emulsification with milk-derived membrane and protein fractionsOEHLMANN, S. M; DUNCAN, S. E; KEENAN, T. W et al.Journal of food science. 1994, Vol 59, Num 1, pp 53-56, issn 0022-1147, 66 [5 p.]Article

Limit of the solid fat content modification of butterBORNAZ, S; FANNI, J; PARMENTIER, M et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 12, pp 1373-1380, issn 0003-021XArticle

Lymph chylomicron composition and size are modified by level of intestinally infused cholesterol and triglyceride source in ratsKALOGERIS, T. J; STORY, J. A.The Journal of nutrition. 1992, Vol 122, Num 5, pp 1045-1055, issn 0022-3166Article

Antioxidant activities of Satureja cilicica essential oil in butter and in vitroOZKAN, Gulcan; SIMSEK, Bedia; KULEASAN, Hakan et al.Journal of food engineering. 2007, Vol 79, Num 4, pp 1391-1396, issn 0260-8774, 6 p.Article

Oxidative stability of diacylglycerol oil and butter blends containing diacylglycerolsKRISTENSEN, Janni Brogaard; NIELSEN, Nina Skall; JACOBSEN, Chariotte et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 4, pp 336-350, issn 1438-7697, 15 p.Article

Contribution à l'étude des interactions entre molécules et matériau-barrière en filtration hydrophobe de mélanges complexes de triglycérides : exemple de l'huile de beurre et de différentes huiles végétales = A study of the interactions between molecules and boundary materials in hydrophobic filtration of complex mixtures of triacylglycerols : butter oil and different vegetable oils as examplesEl'Ama, Claude; Fanni, Jacques.1998, 260 p.Thesis

Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharidesONWULATA, C. I; SMITH, P. W; HOLSINGER, V. H et al.Journal of food science. 1995, Vol 60, Num 4, pp 836-840, issn 0022-1147Article