fat content sfc (Bruker Corporation)
93
Structured Review
Bruker Corporation
fat content sfc
Fat Content Sfc, supplied by Bruker Corporation, used in various techniques. Bioz Stars score: 93/100, based on 74 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solid+fat+content+sfc/pm37140538-44-2-16
Average 93 stars, based on 74 article reviews
Fat Content Sfc, supplied by Bruker Corporation, used in various techniques. Bioz Stars score: 93/100, based on 74 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/solid+fat+content+sfc/pm37140538-44-2-16
Average 93 stars, based on 74 article reviews
fat content sfc - by Bioz Stars,
2026-10
93/100 stars
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Nuclear Magnetic Resonance:Article Title: Relationship between lipid composition and rheological properties of colloidal fat crystal networks: A comparative study using chemometrics Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats Article Snippet: .. Article Title: Kajian Karakteristik Produk Chocolate Compound dengan Penambahan Inulin (Fat Replacer) dan Stevia (Sweetener) Article Snippet: .. Alat – alat yang digunakan untuk analisa produk meliputi texture analyzer (Brookfield CT3 10K), Article Title: Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient. Article Snippet: .. Article Title: Potential use of policosanol extract from Thai bleached rice bran wax as an organogelator Article Snippet: Rice bran wax is an important source of policosanol (PC).. PC extracted from Thai bleached rice bran wax was used.. The yield of extracted PC was 31.21 wt%. Article Title: Effect of storage time on physical properties of sonocrystallized all-purpose shortening. Article Snippet: The purpose of this study was to determine the effect of high-intensity ultrasound (HIU) on the physical properties of an all-purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C.. Samples were crystallized at 30 °C for 60 min with and without the application of HIU (20 kHz;3.2 mm-diameter tip, 168 μm amplitude,10 s).After crystallization,physical properties, such as hardness, elasticity, melting behavior, and solid fat content (SFC), were measured.. These properties were also measured during storage. Article Title: Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals. Article Snippet: This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OSatO) and asymmetric (SatSatO) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively.. It was found that the ternary fat mixtures of CB/SatSatO/OSatO with a ratio of CB/(SatSatO + OSatO) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes.. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/SatSatO/OSatO of 50/20/30–50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. Article Title: Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws Article Snippet: Valorization of the agri-food industry by-products could contribute to curb issues related to food security and environmental problems.. Flax and wheat seeds are major products of this industry, but their production is associated with tons of straws that can be valorized for their cuticular and epicuticular waxes.. We aimed to determine the organogelation capacity of epicuticular waxes in comparison to cuticular waxes from both flax and wheat straws. Fat:Article Title: Kajian Karakteristik Produk Chocolate Compound dengan Penambahan Inulin (Fat Replacer) dan Stevia (Sweetener) Article Snippet: .. Alat – alat yang digunakan untuk analisa produk meliputi texture analyzer (Brookfield CT3 10K), Spectroscopy:Article Title: Potential use of policosanol extract from Thai bleached rice bran wax as an organogelator Article Snippet: Rice bran wax is an important source of policosanol (PC).. PC extracted from Thai bleached rice bran wax was used.. The yield of extracted PC was 31.21 wt%. Crystallization Assay:Article Title: Effect of storage time on physical properties of sonocrystallized all-purpose shortening. Article Snippet: The purpose of this study was to determine the effect of high-intensity ultrasound (HIU) on the physical properties of an all-purpose shortening and to evaluate how these properties changed during storage (48 hr; 4, 12, and 24 weeks) at 5 °C and 25 °C.. Samples were crystallized at 30 °C for 60 min with and without the application of HIU (20 kHz;3.2 mm-diameter tip, 168 μm amplitude,10 s).After crystallization,physical properties, such as hardness, elasticity, melting behavior, and solid fat content (SFC), were measured.. These properties were also measured during storage. Article Title: Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws Article Snippet: Valorization of the agri-food industry by-products could contribute to curb issues related to food security and environmental problems.. Flax and wheat seeds are major products of this industry, but their production is associated with tons of straws that can be valorized for their cuticular and epicuticular waxes.. We aimed to determine the organogelation capacity of epicuticular waxes in comparison to cuticular waxes from both flax and wheat straws. Spectrophotometry:Article Title: Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals. Article Snippet: This paper reports an experimental study of the formation and properties of dark chocolate prepared using novel CB alternative fats (CBAs): symmetric (OSatO) and asymmetric (SatSatO) mixed-acid triacylglycerols (TAGs), in which Sat and O represent saturated fatty acids (stearic:S + palmitic:P) and oleic acid moieties, respectively.. It was found that the ternary fat mixtures of CB/SatSatO/OSatO with a ratio of CB/(SatSatO + OSatO) of 1:1 formed the most stable β-form of the double chain length (DCL) structure (β-2), which revealed sufficient hardness and sharp melting profiles around body temperature without tempering processes.. Fat bloom formation was not observed in dark chocolate with CBAs at ratios of CB/SatSatO/OSatO of 50/20/30–50/0/50 during the one-year storage test at temperatures between 15 °C and 30 °C. |