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Economics, Business and Industry: products and commodities > agricultural products > foods > cooking fats and oils > shortenings × 55 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Process development for continuous crystallization of fat under laminar shear Journal of food engineering equipment (5)    (Click to View) Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening Food and bioprocess technology (Click to View) Palm oil shortening effects on baking performance of white bread Journal of food process engineering (Click to View) Development of a Biofilm Production-Deficient Escherichia coli Strain as a Host for Biotechnological Applications Applied and environmental microbiology AEM (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening Journal of food engineering information science (1)    (Click to View) Trans fatty acid isomers and the trans‐9/trans‐11 index in fat containing foods European journal of lipid science and technology materials science (8)    (Click to View) Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake Journal of texture studies (Click to View) Esters of calendula oil and tung oil as reactive diluents for alkyd resins European journal of lipid science and technology (Click to View) Pulping and papermaking properties of Tunisian Alfa stems (Stipa tenacissima)--Effects of refining process Industrial crops and products (Click to View) Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction Food and bioprocess technology (Click to View) Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread Journal of food processing and preservation (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening Journal of food engineering (Click to View) Study on grainy crystals in edible beef tallow shortening Food research international mathematics and statistics (8)    (Click to View) Comparing trans-fat and trans-fat-free doughnut shortenings based on sensory evaluation and oil degradation Journal of sensory studies (Click to View) Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening Food and bioprocess technology (Click to View) Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system Bioresource technology (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) Do bears know they are being hunted? Biological conservation (Click to View) Colonocyte telomere shortening is greater with dietary red meat than white meat and is attenuated by resistant starch Clinical nutrition (Click to View) Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology Food and bioprocess technology (Click to View) Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products European journal of lipid science and technology methodology (20)    (Click to View) Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products European food research and technology (Click to View) Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends European journal of lipid science and technology (Click to View) Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening Food and bioprocess technology (Click to View) Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread Journal of food processing and preservation (Click to View) An investigation of biooxidation ability of Acidithiobacillus ferrooxidans using NMR relaxation measurement Bioresource technology (Click to View) Effects of potato strip size and pre-drying method on french fries quality European food research and technology (Click to View) Physicochemical and structural properties of compound dairy fat blends Food research international (Click to View) The evolution of enzymatic interesterification in the oils and fats industry European journal of lipid science and technology (Click to View) Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes European journal of lipid science and technology (Click to View) Histopathological changes in the gills and liver of Prochilodus lineatus from the Salado River basin (Santa Fe, Argentina) Fish physiology and biochemistry (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) Chamomile essential oils extracted from flower heads and recovered water during drying process Journal of food processing and preservation (Click to View) Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties European journal of lipid science and technology (Click to View) Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology Food and bioprocess technology (Click to View) A simple method for the analysis of trans fatty acid with GC-MS and AT-Silar-90 capillary column Food chemistry (Click to View) Industrially Produced trans Fat in Foods in Australia journal of the American Oil Chemists' Society (Click to View) Study on grainy crystals in edible beef tallow shortening Food research international (Click to View) Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification journal of the American Oil Chemists' Society (Click to View) Process development for continuous crystallization of fat under laminar shear Journal of food engineering (Click to View) Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature Journal of cereal science research (9)    (Click to View) Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates Journal of food processing and preservation (Click to View) Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products European food research and technology (Click to View) Comparing trans-fat and trans-fat-free doughnut shortenings based on sensory evaluation and oil degradation Journal of sensory studies (Click to View) Palm oil shortening effects on baking performance of white bread Journal of food process engineering (Click to View) Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread Journal of food processing and preservation (Click to View) Effects of potato strip size and pre-drying method on french fries quality European food research and technology (Click to View) Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology Food and bioprocess technology (Click to View) Baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products European journal of lipid science and technology (Click to View) Process development for continuous crystallization of fat under laminar shear Journal of food engineering support systems and models (6)    (Click to View) Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system Bioresource technology (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) A comprehensive overview of the spatial and temporal variability of apple bud dormancy release and blooming phenology in Western Europe International journal of biometeorology (Click to View) Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties European journal of lipid science and technology (Click to View) Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology Food and bioprocess technology (Click to View) Process development for continuous crystallization of fat under laminar shear Journal of food engineering sustainability science (1)    (Click to View) The evolution of enzymatic interesterification in the oils and fats industry European journal of lipid science and technology technology (25)    (Click to View) Esters of calendula oil and tung oil as reactive diluents for alkyd resins European journal of lipid science and technology (Click to View) Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates Journal of food processing and preservation (Click to View) Pulping and papermaking properties of Tunisian Alfa stems (Stipa tenacissima)--Effects of refining process Industrial crops and products (Click to View) Development of a Biofilm Production-Deficient Escherichia coli Strain as a Host for Biotechnological Applications Applied and environmental microbiology AEM (Click to View) Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread Journal of food processing and preservation (Click to View) Effects of potato strip size and pre-drying method on french fries quality European food research and technology (Click to View) Physicochemical and structural properties of compound dairy fat blends Food research international (Click to View) The evolution of enzymatic interesterification in the oils and fats industry European journal of lipid science and technology (Click to View) Monitoring crystal development in palm oil-based fluid shortening production by ft-ir spectroscopy Journal of food processing and preservation (Click to View) Performance of palm‐based fat blends with a low saturated fat content in puff pastry European journal of lipid science and technology (Click to View) Lipids in bread making: Sources, interactions, and impact on bread quality Journal of cereal science (Click to View) A comprehensive overview of the spatial and temporal variability of apple bud dormancy release and blooming phenology in Western Europe International journal of biometeorology (Click to View) Chamomile essential oils extracted from flower heads and recovered water during drying process Journal of food processing and preservation (Click to View) Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions European journal of lipid science and technology (Click to View) Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology Food and bioprocess technology (Click to View) Trans fatty acid isomers and the trans‐9/trans‐11 index in fat containing foods European journal of lipid science and technology (Click to View) Effect of TAG composition on performance of low saturate shortenings in puff pastry European journal of lipid science and technology (Click to View) The complex interplay of palm oil fatty acids on blood lipids European journal of lipid science and technology (Click to View) Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils Food chemistry (Click to View) Effects of composition on fat rheology and crystallisation Food chemistry (Click to View) Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification journal of the American Oil Chemists' Society (Click to View) Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake Lipids (Click to View) Process development for continuous crystallization of fat under laminar shear Journal of food engineering (Click to View) Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature Journal of cereal science (Click to View) Trans-free plastic shortenings from coconut stearin and palm stearin blends Food chemistry