A review on Lipases: sources, assays, immobilization techniques on nanomaterials and applications
Lipase is a highly utilized enzyme that holds significant value in various biotechnological
and industrial applications, such as the food, paper, and oleochemical sectors, as well as in …
and industrial applications, such as the food, paper, and oleochemical sectors, as well as in …
Analyses of milk fat crystallization and milk fat fractions
M Małkowska, B Staniewski, J Ziajka - International Journal of …, 2021 - Taylor & Francis
The aim of this study was to determine the possible extent of changes in the composition
and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence …
and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence …
Study of dietary fiber properties in dairy mixes containing modified fat compositions
O Grek, A Tymchuk, S Tsygankov… - Восточно …, 2019 - irbis-nbuv.gov.ua
За показниками термостійкості та витікання рідкого жиру встановлено раціональну
кількість харчових волокон в сумішах з максимально можливою (до 25%) заміною …
кількість харчових волокон в сумішах з максимально можливою (до 25%) заміною …
Production of Functional Ice Cream Using Camel Milk Fat Fractions
A Abutaha, GAM Hussein… - … Universities Journal of …, 2023 - ajs.journals.ekb.eg
This work aims to examine the quality features of functional cam-el ice cream (8% fat)
prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction …
prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction …
Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation
Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack
of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied …
of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied …
[PDF][PDF] Journal of Food and Dairy Sciences
Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack
of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied …
of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied …