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Results 1 to 25 of 11322

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Get the Fat Out!IGNATENKO, Natalia A; GERNER, Eugene W.Cancer prevention research (Philadelphia, Pa.). 2013, Vol 6, Num 3, pp 161-164, issn 1940-6207, 4 p.Article

Grandeur, décadence et renouveau de la matière grasse laitièreMAUBOIS, J.-L.Sciences des aliments. 2010, Vol 29, Num 1-2, pp 105-110, issn 0240-8813, 6 p.Article

Functional fatsMILO OHR, Linda.Food technology (Chicago). 2006, Vol 60, Num 3, pp 81-84, issn 0015-6639, 4 p.Article

Too much of a good thing: the consequences of too much fat?ANDERSON, S.Food Australia. 2004, Vol 56, Num 3, pp 88-89, issn 1032-5298, 2 p.Article

Matières grasses = FatsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2003, Num 48, issn 1260-9978, p. 76Article

Sensory perception and lubrication properties of milk: Influence of fat contentCHOJNICKA-PASZUN, A; DE JONGH, H. H. J; DE KRUIF, C. G et al.International dairy journal. 2012, Vol 26, Num 1, pp 15-22, issn 0958-6946, 8 p.Conference Paper

TRANS FATS: CHASING A GLOBAL BANCOOMBES, Rebecca.BMJ (Overseas and retired doctors ed.). 2011, Vol 343, Num 7822, pp 506-509, issn 1759-2151, 4 p.Article

Hidden Fat Facilitates Passive OverconsumptionVISKAAL-VAN DONGEN, Mirre; DE GRAAF, Cees; SIEBELINK, Els et al.The Journal of nutrition. 2009, Vol 139, Num 2, pp 394-399, issn 0022-3166, 6 p.Article

The naked fat sign. CommentaryPATRICK, Alasdair; EPSTEIN, Owen; BRANDT, Lawrence J et al.Gastrointestinal endoscopy. 2008, Vol 67, Num 1, pp 158-159, issn 0016-5107, 2 p.Article

Reformulating tortillas with zero trans fatBEJOSANO, Feliciano P; NOVIE ALVIOLA, J; WANISKA, Ralph D et al.Cereal foods world. 2006, Vol 51, Num 2, pp 66-68, issn 0146-6283, 3 p.Article

Matière grasse laitière: Composition, organisation et propriétés = Milk fat: composition, organization and propertiesBOUTONNIER, Jean-Luc.Techniques de l'ingénieur. Agroalimentaire. 2006, Vol F4, Num F6320, issn 1282-9064, F6320.1-F6320.15Article

A fat attack occurred in fat cityLUFT, Friedrich C.Journal of molecular medicine (Berlin. Print). 2006, Vol 84, Num 1, pp 1-3, issn 0946-2716, 3 p.Article

Cristallisation de la matière grasse de lait anhydre : influence du polymorphisme et des émulsifiants : Emulsions alimentaires foisonnées = Crystallisation of anhydrous milk fat : Influence of polymorphism and emulsifiersOLLIVON, M; REIKIN, P; MICHON, C et al.Sciences des aliments. 2005, Vol 25, Num 5-6, pp 397-411, issn 0240-8813, 15 p.Article

Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallizationFREDRICK, Eveline; MOENS, Kim; HEYMAN, Bart et al.Food research international. 2013, Vol 51, Num 2, pp 892-898, issn 0963-9969, 7 p.Article

Place de la matière grasse laitière dans l'alimentation des Français = Dairy fat in the French dietSOUSTRE, Y; CHESNEAU, C; MARMONIER, C et al.Sciences des aliments. 2011, Vol 30, Num 1-4, pp 33-44, issn 0240-8813, 12 p.Article

Images de la matière grasse laitière: le point de vue du praticien = Image of dairy fat: the health professional's point of viewMENNETEAU, U.Sciences des aliments. 2011, Vol 30, Num 1-4, pp 123-130, issn 0240-8813, 8 p.Article

Controlling fat bloom formation in chocolate - Impact of milk fat on microstructure and fat phase crystallisationSONWAI, Sopark; ROUSSEAU, Dérick.Food chemistry. 2010, Vol 119, Num 1, pp 286-297, issn 0308-8146, 12 p.Article

Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolatePAJIN, Biljana; JOVANOVIC, Olga.European food research & technology (Print). 2005, Vol 220, Num 3-4, pp 389-394, issn 1438-2377, 6 p.Article

The contribution of milk fat towards the caking of dairy powdersFOSTER, Kylie D; BRONLUND, John E; PATERSON, A. H. J et al.International dairy journal. 2005, Vol 15, Num 1, pp 85-91, issn 0958-6946, 7 p.Article

Cristallisation de la matière grasse dans une émulsion de MGLA dans l'eau : apport de différentes techniques physiques combinées : Emulsions alimentaires foisonnées = Evolution of fat crystallinity in anhydrous milk fat-in-water emulsion, as studied by different physical combined techniquesRELKIN, P; MARIETTE, F; KALNIN, D et al.Sciences des aliments. 2005, Vol 25, Num 5-6, pp 413-425, issn 0240-8813, 13 p.Article

Determination of specific heat of milk at different fat content between 1 °C and 59 °C using micro DSCJIN HU; SARI, Osmann; EICHER, Sara et al.Journal of food engineering. 2008, Vol 90, Num 3, pp 395-399, issn 0260-8774, 5 p.Article

Manipulation of solvent-extractable fat content of milk powdersCLARKE, Phil T; AUGUSTIN, Mary Ann.Le Lait (Print). 2005, Vol 85, Num 4-5, pp 261-268, issn 0023-7302, 8 p.Conference Paper

Physical properties of Malaysian cocoa butter as affected by addition of milkfat and cocoa butter equivalentSABARIAH, S; ALI, A. R. M; CHONG, C. L et al.International journal of food sciences and nutrition. 1998, Vol 49, Num 3, pp 211-218, issn 0963-7486Article

Infrared spectroscopy technique for the nondestructive measurement of fat content in milk powderWU, D; FENG, S; HE, Y et al.Journal of dairy science. 2007, Vol 90, Num 8, pp 3613-3619, issn 0022-0302, 7 p.Article

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentFONT-I-FURNOLS, Maria; TOUS, Nuria; ESTEVE-GARCIA, Enric et al.Meat science. 2012, Vol 91, Num 4, pp 448-453, issn 0309-1740, 6 p.Article

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