Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( iSPA-PLS)FatHamburgersNIR spectroscopyInterval selectionSuccessive Projections AlgorithmPartial Least Squares...
the difference between the total solids content and the fat content.乳中除脂肪外的固形物成分统一称为非脂肪乳固体,即乳中总固形物含量和脂肪含量的差异。 6.Hamburgers are rich in fat.汉堡包的脂肪含量很丰富。 7.cream that has at least 18% butterfat.乳脂肪含量至少达到%的奶油。 8.Method for ...
To put this into some perspective, four ounces of ground chuck (which is 80 percent lean and 20 percent fat), most commonly used in hamburgers, chili, and meatballs, contains 287 calories and 22.6 g fat, which comprises 71 percent of its calories. Processing the Information The question is,...
During the same period of time most people increased their intake of hamburgers. Without adjustment for survey year our model would attribute some of the resulting increase in WC to that con- current time trend in food habits. other parameters. All participants signed an informed consent form. ...
Besides, although there are many healthy and various foods in the country, these kinds of food might be offered less frequently in restaurants: "It's a global trend. Many people in the world eat hamburgers and pizzas. It highly exposes the kids to these ingredients." (PMN2) "Unfortunately...
例如:No more hamburgers, I don't want to be a super size person. 3.heavyset 身子重的,体格粗壮、敦实的 例如:He was tall and heavyset. nutritionally endowed营养丰富的 例如:Though garlic is a nutritionally endowed food, it is only consumed in small amounts. ...
Various attempts at removing fat content from meats have been explored. For instance, U.S. Pat. Nos. 4,980,185 and 5,116,633 to Small are directed to a method for making meat products having a reduced saturated fat and cholesterol content. Heated unsaturated oil is added to raw meat. ...
The n-3 edible oil and fat content of the above-mentioned oiliness-reducing agent or odor-reducing agent is preferably greater than 15 mass %, more preferably 30 mass % or more, even preferably 40 mass % or more, and even more preferably 50 mass % or more. The upper limit of the con...
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Quantification and identification of adulteration in the fat content of chicken hamburgers using digital images and chemometric toolsdoi:10.1016/j.lwt.2018.10.034David Douglas de Sousa FernandesFlorencia RomeoGabriela KrepperMaría Susana Di Nezio