Milkfat
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Fatty acid profile and composition of milk protein fraction in dairy cows fed long-chain unsaturated fatty acids during the transition period
The objective of this study was to evaluate the utilization of different sources of unsaturated long-chain fatty acids in diets for dairy cows during the transition period and early lactation on the milk fatty acid profile and composition of the protein fraction. Thirty-six Holstein cows were divided into three groups, fed the following diets: control (C); s
R. Bras. Zootec.. Publicado em: 2013-11
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2. Modificação bioquímica da gordura do leite
Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of
Química Nova. Publicado em: 2010
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3. Lipídios modificados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads
The objective of this paper was to evaluate the modifications in milkfat properties with the addition of sunflower oil (SO) and phytosterol esters (PE) and chemical interesterification. Fatty acid composition, softening point and consistency were determined. The saturation degree of milkfat decreased with the addition of SO and PE. Consequently, milkfat pres
Química Nova. Publicado em: 2008
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4. Desenvolvimento de lipídios estruturados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads / Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in a tablespread
For many years, butter has been held in the highest esteem by consumer but its world consumption has steadily declined due to its high contents of saturated fatty acids and cholesterol. More recently, trans fatty acids, which are commonly resent in hydrogenated argarines, have been found to cause detrimental effects when consumed in high amounts. This observ
Publicado em: 2006
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5. Reestruturação da gordura do leite por mistura e interesterificação com óleo de milho. / Restructuring milkfat through blending and interesterification with corn oil.
O consumidor está se tornando mais consciente da relação entre alimentação e doenças, o que tem impulsionado as pesquisas na área de alimentos funcionais e seus efeitos no organismo. As gorduras são um importante componente da dieta humana, porém a dieta ocidental apresenta um desequilíbrio quanto ao tipo de gordura consumida. As gorduras saturadas
Publicado em: 2002
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6. Immunohistochemical characteristics of human milk-fat globule antibodies in predicting chest wall and distant metastasis after mastectomy for localized cancer of the breast.
Because postoperative radiation reduces chest wall metastasis after mastectomy, it is important to identify patients in whom it might develop. Pathologic and immunohistochemical features in 59 patients with chest wall metastasis were compared with characteristics in disease-free patients and patients with systemic metastases without chest wall metastasis. Im
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7. Dietary fat increases high density lipoprotein (HDL) levels both by increasing the transport rates and decreasing the fractional catabolic rates of HDL cholesterol ester and apolipoprotein (Apo) A-I. Presentation of a new animal model and mechanistic studies in human Apo A-I transgenic and control mice.
In humans, diets high in saturated fat and cholesterol raise HDL-cholesterol (HDL-C) levels. To explore the mechanism, we have devised a mouse model that mimics the human situation. In this model, HuAITg and control mice were studied on low fat (9% cal)-low cholesterol (57 mg/1,000 kcal) (chow) and high fat (41% cal)-high cholesterol (437 mg/1,000 kcal) (mil