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hydrogenated fat
Effect of α- and δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions
      
Male, weanling rats were fed, for up to six weeks, corn oil (CO), rapeseed oil (RSO), partially hydrogenated fat (HF), or a mixture of partially hydrogenated fat and corn oil (HF+CO).
      
The linoleic acid content of hydrogenated fat diets was adjusted to 3.6% of the total energy.
      
Hydrogenated fat diets contained 29% and 41%trans-acids, mainly ast-18∶1.Trans-fats exerted no untoward effects on growth parameters, but increased liver weight.
      
In the two hydrogenated fat groups,trans octadecenoic acid was incorporated and distributed similarly in adipose tissue triacylglycerol.
      
These observations indicated that randomization of partially hydrogenated fat is not beneficial to various lipid parameters in rats.
      
A number of soaps from hydrogenated fat stocks having good and bad characteristics as emulsifiers in plant production of GR-S were analyzed for nickel, copper, and iron.
      
14% conjugated linoleic acid is found in the hydrogenated fat.
      
After it is removed by deodorization, the second type of hydrogenation flavor may develop during the storage of the bland deodorized hydrogenated fat.
      
The infrared spectrum of a given hydrogenated fat is taken in the region of 9-11 μ, the absorptivity at thetrans-peak is calculated, and the corresponding methyl elaidate content is read from a graph.
      
A more recent trend is the impartation of flavor to foods which have none, such as addition of synthetically reconstituted chicken flavor to soya protein and bacon flavor to hydrogenated fat.
      
The hydrogenated fat was practically free of catalyst particles.
      
Mixtures of dienoic fatty acids such as occur in edible hydrogenated fat products cannot be analyzed by current methodology.
      
The detection of interesterified fats in vanaspati (a hydrogenated fat) is relevant because of possible adulteration problems.
      
Detection of interesterified fat in hydrogenated fat by lipase hydrolysis and by cooling curve analysis
      
A gradual increase in temperature is obtained for an interesterified fat when it is mixed with increasing content of a hydrogenated fat.
      
On the other hand, hydrogenated fat shows a lowering in the rise of temperature when it is mixed with an interesterified fat.
      
Liquid chromatographic-mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat
      
A commercially available partially hydrogenated fat was analyzed for fatty acids containing conjugated dienes.
      
The UV and mass spectra of the fatty acids with conjugated dienes, present in the partially hydrogenated fat, were identical to those of reference preparations of linoleic acid isomers with conjugated dienes.
      
 

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