Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 13 of 13 for “"Partially hydrogenated"”.
-
Nutritional and Metabolic Consequences of Partially Hydrogenated Fat in the Rat
Made available in DSpace on 2014-12-10T22:38:15Z (GMT). No. of bitstreams: 1 7114736.pdf: 5186656 bytes, checksum: 4670b828bcac96461d59051c1634e494 (MD5) Previous issue date: 1970
-
Biohydrogenation, postruminal flow, and apparent digestibility of dietary lipids in lactating Holstein cows
… diets with 0% supplemental fat, 3% tallow, 3% partially hydrogenated tallow, or 3% tallow coated with casein and corn syrup solids. Fatty acid intake and flow to the duodenum increased with fat supplementation. Total tract apparent fatty acid digestibility was reduced by partially hydrogenated …
-
Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be highly significantly …
-
Effects of dietary heated fats and cyclic fatty acid monomers on rat liver enzyme activity
… on rat liver enzyme activity. The fats were partially hydrogenated soybean oil (PHSBO) used 4 days (4-MH) and 7 days (7-DH) for frying foodstuffs. Balanced diets containing these used fats were fed to rats for 10 weeks. In a second experiment, rats were pair-fed diets containing graded doses …
-
Standardization of battered seafood portions for use in fast food restaurants
… has lower CDHP values compared to vegetable oil partially hydrogenated soybean oil (V-S oil). Peanut oil has higher thermal stability compared to the other frying fats/oils used. According to sensory evaluation, battered fish portions fried in A-V fat with no holding time are the most preferred …
-
Hydrogenation of monolayer graphene in the diamond anvil cell and supercritical phenomena in methane
… organic chemistry on the material. While partially-hydrogenated graphene is regularly produced and its properties studied, the current methods of producing the material – which typically employ bombarding graphene with atomised hydrogen – have not yet shown the potential to synthesise …
-
Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese
… including dimethypolysiloxane, lactic acid, partially hydrogenated sunflower oil, and a combination of the dimethylpolysiloxane and sunflower oil were added to cheese treated with potato starch to determine if a reduction in the degree of browning could be achieved. No differences in browning …
-
Vibrations for improving multiphase contact
… on a power-per-volume basis. Soybean oil was partially hydrogenated in the POMR and also in a stirred tank reactor. The reaction was found to be internal diffusion controlled at these conditions. Activity enhancements up to 112% were achieved at 17.5 Hz over no-pulsing conditions. The …
-
Development and Effectiveness of Three Hydrocolloid-Lipid Emulsion Coatings on Preservation of Quality Characteristics in Green Bell Peppers
… coatings were developed using Humkote brand partially hydrogenated cottonseed and vegetable oil, and one of three combined hydrocolloid bases: xanthan gum and propylene glycol alginate (xanthan coating), locust bean gum and xanthan gum (locust bean gum coating), and maltodextrin. Sensory …
-
Influence of dietary fat and protein on nutrient supply and utilization by the lactating bovine mammary gland
… diets (15.9% CP and 19.5% ADF) with 0% or 2.5% partially hydrogenated tallow and 33% or 41% UIP. A 5:2.5:1 mixture of dried brewer's grains, corn gluten meal, and blood meal was substituted for soybean meal to raise dietary UIP from 33% to 41% UIP. Despite similar DM intake across treatments, …
-
Graphene and graphane functionalization using hydrogen and nitrogen electronic optical and vibrational signatures
Hydrogen is added to Graphene in various compositions and configurations to modify the band structure to produce a suitable band gap for microelectronic applications. Optical and vibrational spectra are calculated as a means of characterization. Calculations performed using DFT and Quantum Espresso.
-
The effects of high-intensity ultrasound of rice bran wax oleogel preparation and its effects on flaky pastry application
… led to FDA regulatory changes to remove all partially hydrogenated oils (PHOs), which contain trans fats, from all processed food items by June 2018, in efforts to remove trans-fat consumption entirely. Trends to reduce saturated and trans-fat intake are affecting the global food market, and …
-
Evaluation of high intensity ultrasound on plant based lipid blends, containing health-promoting lipids, as an alternative to hydrogenation for plastic fat development
… trans fat, the reality is that foods containing partially hydrogenated oils (PHO) contain manufactured trans fat. The discovery that manufactured trans fats are at least as harmful to human health as a diet rich in saturated fats fueled legislation from the Food and Drug Administration (FDA) …