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游离态脂肪
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     the contents of free and amorphous iron oxides and the cation exchange capacity decreased gradually.
     离态和无定形氧化铁含量逐渐减少;
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     Travel in Kuwait
     在科威特
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     Float·Swim
     浮·
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     Free and Glycosidically Bound Volatile Flavor Compounds in Glorious Oranges
     锦橙离态和键合态风味物质研究
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     Threshold segmentation of the fat;
     阈值分割脂肪;
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  free fat
Free fat cells were found to be sensitive to 0.25-1.0μU of insulin per ml.
      
Higher free fat contents in freeze dried fatty samples, amounting to about 90% were held responsible for observed difficulty in reconstituting them Solubility indices were more or less the same for the two methods of drying.
      
Chocolates made from milk products that contain high amounts of free fat - e.g.
      
High free fat cream powders were most suitable for cream chocolates.
      
Nine experimental millings were carried out varying the type of dried milk used (roller, high free fat and spray-dried milk) and the time of lecithin and dried milk addition during the refining process.
      
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A new method to determine free fat in whippable dairy emulsions was developed based on the principle that a lipid dye solution added to an oil-in-water will be diluted by thefree fat but not by the emulsified fat. Oil Red O, a lipid soluble dye, diluted in corn oil was selected for this study. It was shown the dye does not partition into typical aqueous food surfactant systems and the same surfactants. Finally the destabilization of...

A new method to determine free fat in whippable dairy emulsions was developed based on the principle that a lipid dye solution added to an oil-in-water will be diluted by thefree fat but not by the emulsified fat. Oil Red O, a lipid soluble dye, diluted in corn oil was selected for this study. It was shown the dye does not partition into typical aqueous food surfactant systems and the same surfactants. Finally the destabilization of the whipped topping mix during whipping was mersuerd by dye dilution and compared to other methods.

研究了一种测定搅打乳状液中游离脂肪的新方法,油性色素法。基于油溶性色素油红-O只溶于游离态脂肪的原理建立了测定搅打乳状液中游离脂肪的实验方法并推导出理论计算公式。研究了方法的可行性,结果表明油红-O对典型的食品乳化剂(包括乳清蛋白、酪酛酸钠、Tween-60)和由这些乳化剂稳定的乳状液没有影响。利用该方法测定典型的搅打乳状液植脂鲜奶油中脂肪球部分聚结,经研究证实,油性色素法与传统的溶剂萃取法和浊度法相比,能实际地反映搅打乳状液在搅打过程中脂肪球发生部分聚结的程度,并具有测定结果重现性好、操作方便的优点。

 
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