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5por Nam, Ki Hyun“…Serial millisecond crystallography experiments were performed using lard, and the room temperature structures of lysozyme and glucose isomerase embedded in lard at 1.75 and 1.80 Å, respectively, were determined. …”
Publicado 2020
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6por Muniz, Lidiane B., Alves-Santos, Aline M., Camargo, Fabricio, Martins, Danieli Brolo, Celes, Mara Rubia N., Naves, Maria Margareth V.“…METHODS: We divided 24 adult male Wistar rats into three groups: standard diet (STD - 4% lipids), high-lard diet (HLD - 21% lard), and high-lard and high-cholesterol diet (HL/HCD - 20% lard, 1% cholesterol, 0.1% cholic acid). …”
Publicado 2019
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7por Hancsók, Jenő, Baladincz, Péter, Kasza, Tamás, Kovács, Sándor, Tóth, Csaba, Varga, Zoltán“…To broaden the feedstock of the bio gas oil the catalytic hydrogenation of waste lard over sulphided NiMo/Al(2)O(3) catalyst, and as the second step, the isomerization of the produced normal paraffin rich mixture (intermediate product) over Pt/SAPO-11 catalyst was investigated. …”
Publicado 2011
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9“…The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. …”
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10“…Lard and beef tallow was extracted using Soxhlet apparatus at ±70°C for 6 h with n-hexane. …”
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11por de Souza, Débora Maria Soares, Silva, Maria Cláudia, Farias, Silvia Elvira Barros, Menezes, Ana Paula de J., Milanezi, Cristiane Maria, Lúcio, Karine de P., Paiva, Nívia Carolina N., de Abreu, Paula Melo, Costa, Daniela Caldeira, Pinto, Kelerson Mauro de Castro, Costa, Guilherme de Paula, Silva, João Santana, Talvani, André“…Here, we investigated the effects of hyperlipidic diets, mainly composed of olive oil or lard on experimental T. cruzi infection. C57BL/6 mice were fed two different dietary types in which the main sources of fatty acids were either monounsaturated (olive oil diet) or saturated (lard diet). …”
Publicado 2021
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12por Romano, Raffaele, Aiello, Alessandra, De Luca, Lucia, Acunzo, Alessandro, Montefusco, Immacolata, Pizzolongo, Fabiana“…“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. …”
Publicado 2021
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13por Sato, Hiromi, Narita, Shintaro, Ishida, Masanori, Takahashi, Yoshiko, Mingguo, Huang, Kashima, Soki, Yamamoto, Ryohei, Koizumi, Atsushi, Nara, Taketoshi, Numakura, Kazuyuki, Saito, Mitsuru, Yoshioka, Toshiaki, Habuchi, Tomonori“…Lard diet (LD) is a risk factor for prostate cancer (PCa) development and progression. …”
Publicado 2022
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14por Kwek, Erika, Yan, Chi, Ding, Huafang, Hao, Wangjun, He, Zouyan, Ma, Ka Ying, Liu, Jianhui, Zhu, Hanyue, Chen, Zhen-Yu“…Male Golden Syrian hamsters were randomly divided into four groups and fed one of four diets containing fresh corn oil (CF), oxidized corn oil (CO), fresh lard (LF), and oxidized lard (LO), for six weeks. …”
Publicado 2022
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15por Diao, Xiaoqin, Sun, Weiting, Jia, Ruixin, Wang, Ying, Liu, Dengyong, Guan, Haining“…The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-treated diacylglycerol (named U-DAG), purified ultrasonic-treated diacylglycerol obtained by molecular distillation (named P-U-DAG), and without ultrasonic-treated diacylglycerol (named N-U-DAG) were analyzed. …”
Publicado 2023
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16“…Cleaning of these baked-on/burnt-on fat deposits was investigated using model layers generated by baking lard on 316 stainless steel discs. Rigorous characterisation of the layer material was difficult, as it was insoluble in most solvents. …”
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17por Li, He, Zhu, Yingying, Zhao, Fan, Song, Shangxin, Li, Yingqiu, Xu, Xinglian, Zhou, Guanghong, Li, Chunbao“…In this study, we explored gut microbiota structure in middle-aged rats (aged 12 months) after feeding 4% (w/w) soybean oil, lard or fish oil for 3 months, respectively. The results showed that the gut microbiota structure in the fish oil group was substantially different from those of the soybean oil and lard groups in both in vitro and in vivo studies. …”
Publicado 2017
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18por Azir, Marliana, Abbasiliasi, Sahar, Tengku Ibrahim, Tengku Azmi, Manaf, Yanty Noorzianna Abdul, Sazili, Awis Qurni, Mustafa, Shuhaimi“…The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. …”
Publicado 2017
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19Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions“…This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. …”
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