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Journal articles on the topic 'Fat content of allografts'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

McKenna, Paul B., J. J. Leahy, Eric L. Masterson, and Timothy M. McGloughlin. "Optimizing the fat and water content of impaction bone allograft." Journal of Orthopaedic Research 31, no. 2 (2012): 243–48. http://dx.doi.org/10.1002/jor.22213.

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2

Kuo, John S., Cynthia Hawkins, James T. Rutka, and Martin H. Weiss. "A pilot study of fat allograft transplantation in immunocompetent rabbits for potential neurosurgical applications." Journal of Neurosurgery 114, no. 2 (2011): 441–45. http://dx.doi.org/10.3171/2009.10.jns08259.

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Object The authors investigated the feasibility of using fat allografts (chemically treated to reduce the host immune response) for neurosurgical applications. Methods Subcutaneous fat specimens collected from New Zealand White rabbits were treated with DNAse I and sodium deoxycholate to reduce immunogenicity before subcutaneous, midscapular implantation in immunocompetent recipient rabbits. Allograft incorporation and the host-allograft response were examined at 1, 6, and 11 weeks by histopathological analysis. Control specimens of autograft and untreated fat allograft implants were examined

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3

Fanniel, Victor, Ihab Atawneh, Jonathan Savoie, et al. "Advancing Soft Tissue Reconstruction with a Ready-to-Use Human Adipose Allograft." Bioengineering 12, no. 6 (2025): 612. https://doi.org/10.3390/bioengineering12060612.

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Soft tissue reconstruction remains a challenge in clinical practice, particularly for restoring substantial volume loss due to surgical resections or contour deformities. Current methods, such as autologous fat transplantation, have limitations, including donor site morbidity and insufficient tissue availability, necessitating an innovative approach. This study characterizes alloClae, a minimally manipulated human-derived adipose allograft prepared using a detergent-based protocol to reduce DNA content while preserving adipose tissue structure. Proteomic analysis revealed that alloClae retains

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4

Rosen, Pamela B., and Norman E. Hugo. "Augmentation Mammaplasty by Cadaver Fat Allografts." Plastic and Reconstructive Surgery 82, no. 3 (1988): 525–26. http://dx.doi.org/10.1097/00006534-198809000-00030.

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5

Foley, J. F. "High Fat Content." Science Signaling 3, no. 104 (2010): ec8-ec8. http://dx.doi.org/10.1126/scisignal.3104ec8.

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6

Lansdown, Drew A., Weiyuan Xiao, Alan L. Zhang, et al. "ACL Graft Signal Characteristics Measured by Quantitative MRI Are Significantly Correlated with Patient Reported Outcomes Two-Years after Hamstring Autograft ACL Reconstruction." Orthopaedic Journal of Sports Medicine 7, no. 7_suppl5 (2019): 2325967119S0035. http://dx.doi.org/10.1177/2325967119s00352.

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Objectives: Following surgical reconstruction of the anterior cruciate ligament (ACL), the tendon graft undergoes a remodeling process of ligamentization. Collagen within the ACL graft becomes organized along the long-axis of the ligament and the proteoglycan content increases. Quantitative imaging sequences, specifically T2 and T1rho, allow for a non-invasive assessment of collagen orientation and proteoglycan content, respectively. The purpose of this study was to investigate the longitudinal progression of T2 and T1rho relaxation times of the graft after ACL reconstruction and the relations

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7

Allen, R. Todd, Catherine M. Robertson, Andrew T. Pennock, et al. "Analysis of Stored Osteochondral Allografts at the Time of Surgical Implantation." American Journal of Sports Medicine 33, no. 10 (2005): 1479–84. http://dx.doi.org/10.1177/0363546505275010.

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Background To date, the morphological, biochemical, and biomechanical characteristics of articular cartilage in osteochondral allografts that have been stored have not been fully described. Hypothesis Osteochondral allografts procured and stored commercially for a standard period as determined by tissue banking protocol will have compromised chondrocyte viability but preserved extracellular matrix quality. Study Design Controlled laboratory study. Methods Unused cartilage from 16 consecutive osteochondral allografts was sampled during surgery after tissue bank processing and storage. Ten graft

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8

&NA;. "Fat and glutamine content." European Journal of Gastroenterology & Hepatology 6, no. 2 (1994): 96–99. http://dx.doi.org/10.1097/00042737-199402000-00001.

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9

Inagamova, Nargiza Furqtovna, Xolik Keldiyarovich Allanov, and Umurzoq Yuldashevich Charshanbiev. "AMARANTH GRAIN FAT CONTENT." RESEARCH AND EDUCATION 3, no. 11 (2024): 84–88. https://doi.org/10.5281/zenodo.14502213.

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<em>This article is given about the importance and beneficial properties of the oil content in the amaranth (Amaranthus) plants in its human life and the method of extracting oil from amaranth seeds experimental laboratory conditions is scientifically based.</em>

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10

Mendenhall, Heather, and Richard W. Hartel. "Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes." Journal of the American Oil Chemists' Society 93, no. 9 (2016): 1191–99. http://dx.doi.org/10.1007/s11746-016-2871-0.

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11

Bramstedt, Katrina A. "Increasing Donation Opportunities for Vascularized Composite Allografts." Progress in Transplantation 26, no. 4 (2016): 372–77. http://dx.doi.org/10.1177/1526924816664080.

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There are 40 vascularized composite allotransplant programs across 5 continents served by 31 organ procurement organizations (or equivalent). The organizations’ websites inform about organ and tissue donation. This research explored worldwide educational efforts on vascularized composite allograft (VCAG) donation via their corporate websites as well as options within donor registries and donor card systems to indicate a VCAG donation preference. Of these, 13 (41.9%) of 31 had VCAG content and 7 (22.6%) of 31 offered a mechanism for individuals to voice a preference about VCAG donation through

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12

Kawahara, Katsunobu, Shigehiko Itoh, Seiji Honjou, et al. "The RNA Content of Alveolar Macrophages in Canine Lung Allografts." Journal of Surgical Research 55, no. 2 (1993): 131–34. http://dx.doi.org/10.1006/jsre.1993.1119.

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13

RHEE, K. S., G. C. SMITH, and T. R. DUTSON. "Relationships of Ether-Extractable Fat vs Folch Fat and Fat Content vs Cholesterol Content for Beef Longissimus Muscles." Journal of Food Science 53, no. 3 (1988): 969–70. http://dx.doi.org/10.1111/j.1365-2621.1988.tb08999.x.

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14

Miller, Wayne C., Michael G. Niederpruem, Janet P. Wallace, and Alice K. Lindeman. "Dietary fat, sugar, and fiber predict body fat content." Journal of the American Dietetic Association 94, no. 6 (1994): 612–15. http://dx.doi.org/10.1016/0002-8223(94)90155-4.

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15

Daguet, Edouard, Erwan Jolivet, Valérie Bousson, et al. "Fat Content of Hip Muscles." Journal of Bone & Joint Surgery 93, no. 20 (2011): 1897–905. http://dx.doi.org/10.2106/jbjs.j.00509.

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16

Wade, George N. "Regulation of body fat content?" American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 286, no. 1 (2004): R14—R15. http://dx.doi.org/10.1152/ajpregu.00583.2003.

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17

SLOAN, MEREDITH E., and LEONARD N. BELL. "Fat Content of Restaurant Meals." Journal of the American Dietetic Association 99, no. 6 (1999): 731–33. http://dx.doi.org/10.1016/s0002-8223(99)00176-5.

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18

Pelivanoska, Daniela. "CHEESE WITH REDUCED SALT CONTENT." International Journal of Advanced Natural Sciences and Engineering Researches 7, no. 5 (2023): 51–60. http://dx.doi.org/10.59287/ijanser.901.

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low and salt cheese represent a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Removing all or only part of the fat and salt from cheese can negatively affect its tas

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19

Duan, Beibei, Eun-Sik Hong, Jung-Ah Shin, et al. "Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species." Molecules 26, no. 6 (2021): 1596. http://dx.doi.org/10.3390/molecules26061596.

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Fat globule size and phospholipid (PL) content in human milk (HM) were investigated. HM was classified into three groups depending on fat content (A < B < C). PL content (mg/100 g HM) was significantly higher in the C group (p < 0.05), indicating its positive relationship with HM fat content. When the PL content was normalized (mg/g fat), that of group A was significantly higher (p < 0.05) and fat droplet size in group C was slightly larger, suggesting that HM fat content is affected by fat droplet numbers to a larger extent than by fat droplet size. A correlation between PC and SM

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20

Suhendra, Danes, Widitya Tri Nugraha, Yosephine L. R. E. Nugraheni, and Lilis Hartati. "KORELASI KADAR LEMAK DAN LAKTOSA DENGAN BERAT JENIS SUSU SAPI FRIESIAN HOLSTEIN DI KECAMATAN NGABLAK KABUPATEN MAGELANG." Agrinimal Jurnal Ilmu Ternak dan Tanaman 8, no. 2 (2020): 88–91. http://dx.doi.org/10.30598/ajitt.2020.8.2.88-91.

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Milk density and fat content are used as indicators of milk production from dairy farmer by Milk Proccessing Industry (MPI). Some MPI determines the price of milk based on fat and milk lactose content. This research was aimed to study the correlation of fat content, lactose content, and milk density. The material used were 90 of lactation FH cows in the II â€“ III lactation periode and month of lactation are 2 â€“ 3. The analysis method used was simple linear correlation regresion. The results showed that during increased milk fat and lactose contents, will increased milk density. Fat and lact

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21

Westerbacka, Jukka, Katriina Lammi, Anna-Maija Häkkinen, et al. "Dietary Fat Content Modifies Liver Fat in Overweight Nondiabetic Subjects." Journal of Clinical Endocrinology & Metabolism 90, no. 5 (2005): 2804–9. http://dx.doi.org/10.1210/jc.2004-1983.

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22

Bowen, Deborah, Pamela Green, Nancy Vizenor, Cathy Vu, Petra Kreuter, and Barbara Rolls. "Effects of fat content on fat hedonics: cognition or taste?" Physiology & Behavior 78, no. 2 (2003): 247–53. http://dx.doi.org/10.1016/s0031-9384(02)00973-3.

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23

Nidhal, Hemas Azizila, Herly Evanuarini, and Imam Thohari. "Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise." Jurnal Ilmu dan Teknologi Hasil Ternak 17, no. 1 (2022): 19–26. http://dx.doi.org/10.21776/ub.jitek.2022.017.01.3.

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Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, an

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24

Ellis, Robert J., Keng Lim Ng, Hemamali Samaratunga, Sharon J. Del Vecchio, Simon T. Wood, and Glenda C. Gobe. "Multifocal Primary Neoplasms in Kidney Allografts: Evaluation of Two Cases." Journal of Kidney Cancer and VHL 3, no. 2 (2016): 14–22. http://dx.doi.org/10.15586/jkcvhl.2016.53.

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Renal cell carcinoma (RCC) is the fifth most common malignancy in kidney transplant recipients, with increased risk arising due to immunosuppression. De novo RCC occurrence in kidney allografts is much less common when compared with the native kidneys. Multifocal RCC in allograft kidneys is rarely described. In this report, we discuss two cases of de novo multifocal renal neoplasms in allograft kidneys. Case 1 had three distinct neoplastic lesions of >5 mm, and case 2 had four. Using the World Health Organization 2016 classification of adult renal tumours, case 1 had one clear-cell (cc) RCC

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25

Garrity, Joseph T., Aaron M. Stoker, Hannah J. Sims, and James L. Cook. "Improved Osteochondral Allograft Preservation Using Serum-Free Media at Body Temperature." American Journal of Sports Medicine 40, no. 11 (2012): 2542–48. http://dx.doi.org/10.1177/0363546512458575.

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Background: Osteochondral allografts (OCAs) are currently preserved at 4°C and used within 28 days of donor harvest. The window of opportunity for implantation is limited to 14 days due to a 2-week disease testing protocol. Hypothesis: Osteochondral allograft tissues stored at 37°C will have significantly higher chondrocyte viability, as well as superior biochemical and biomechanical properties, than those stored at 4°C. Study Design: Controlled laboratory study. Methods: Osteochondral allografts from 15 adult canine cadavers were aseptically harvested within 4 hours of death. Medial and later

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26

Matikainen, Niina, Sakari Mänttäri, Jukka Westerbacka, et al. "Postprandial Lipemia Associates with Liver Fat Content." Journal of Clinical Endocrinology & Metabolism 92, no. 8 (2007): 3052–59. http://dx.doi.org/10.1210/jc.2007-0187.

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Abstract Context/Objective: Postprandial lipemia and low adiponectin represent novel risk factors for vascular disease. This study aimed to determine whether liver fat content and adiponectin are predictors of postprandial triglyceride (TG)-rich lipoproteins (TRL). Patients/Interventions: Twenty-nine men were allocated into subgroups with either low (≤5%) or high (&gt;5%) liver fat measured with magnetic resonance proton spectroscopy. Subjects underwent an oral fat tolerance test with measurements of postprandial TG, cholesterol, apolipoprotein B-48 (apoB-48), and apoB-100 in TRL fractions

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27

Yeshurun, Moshe, Ron Ram, Ofer Shpilberg, et al. "Female Donor Allografts Have a Higher CD3 Content Than Male Donor Allografts: Potential Impact On Transplantation Outcomes in Male Recipients." Blood 120, no. 21 (2012): 587. http://dx.doi.org/10.1182/blood.v120.21.587.587.

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Abstract Abstract 587 Introduction: In allogeneic stem cell transplantation, the donor-recipient gender combination plays a role in outcome. In large retrospective registry studies, acute and chronic graft–versus -host-disease (GVHD) were more frequent and treatment related mortality (TRM) higher in male recipients with a female donor than in other donor-recipient gender combinations. These were attributed to female donor T cells specific for male minor histocompatibility antigens encoded by Y-chromosome genes. We speculated that quantitative rather than qualitative cell composition difference

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28

Silvani, Yulia, Nur Aini Retno Hastuti, and Satrio Wibowo. "Hubungan Indeks Massa Lemak Relatif Ibu Dengan Kadar Lemak Asi Pada Ibu Menyusui di Wilayah Singosari Kabupaten Malang." Journal of Issues in Midwifery 9, no. 1 (2025): 9–17. https://doi.org/10.21776/ub.joim.2025.009.01.2.

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ABSTRACT Background: Maternal Relative Fat Mass Index (RFM) is often considered an important indicator influencing the composition of breast milk, particularly its fat content. However, the relationship between maternal RFM and breast milk fat content has remained inconsistent in the scientific literature. This study aimed to examine whether a significant relationship existed between maternal RFM and breast milk fat content one month postpartum. Methods: This cross-sectional study involved 44 breastfeeding mothers between 7–10 days postpartum in the Singosari Community Health Center area, Mala

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29

ARIANI, FARIDA, SOFIA ROHANI, NI MADE WIASTY SUKANTY, LINA YUNITA, NOVIA ZURIATUN SOLEHAH, and BAIQ IKE NURSOFIA. "PENENTUAN KADAR LEMAK PADA TEPUNG TERIGU DAN TEPUNG MAIZENA MENGGUNAKAN METODE SOXHLET." GANEC SWARA 18, no. 1 (2024): 172. http://dx.doi.org/10.35327/gara.v18i1.747.

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Fat is one of the important components in food that provides texture and taste. Flour is a food ingredient made from grinding tubers, grains, and stems (sago). This research aimed to determine the difference in fat content in bulk wheat flour (without label), wheat flour (high protein, labeled), and cornstarch. The fat content of a food can be determined by extracting the fat. The fat content analysis method in this research used the Soxhlet method, which can extract fat with the nonpolar organic solvent n-hexane using a soxhlet extractor. The highest fat content was obtained in the wheat flou

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30

Ardhi, Ferdyansyah Prasetya, Dedes Amertaningtyas, Anif Mukaromah Wati, and Rischa Amalia Saleha. "Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content." Jurnal Ilmu dan Teknologi Hasil Ternak 19, no. 3 (2024): 189–206. https://doi.org/10.21776/ub.jitek.2024.019.03.5.

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This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash

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31

Kolo, Dionicio Natalino, Kristoforus W. Kia, and Paulus Klau Tahuk. "Analysis of Protein and Fat Content in Beef Meatballs Sold in the Kefamenanu City." Journal of Tropical Animal Science and Technology 5, no. 1 (2023): 47–53. http://dx.doi.org/10.32938/jtast.v5i1.1282.

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This study aims to analyze the protein content and fat content of meatballs sold in the city of kefamenanu. This research has been carriend out at the architektural livestock chemistry laboratory Nusa Cendana University. The methods Used to measure the protein content and fat content are Soxhlet Extraction Method and the Macro-Kjehldahl Method. The variables observed were the protein content and fat content sold in the city of Kefamenanu. The data obtained were tabulated using tables and graphs and then analyzed descriptively. The results of this study indicate that the protein content and fa

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32

Alessandrini, Roberta, Feng J. He, Kawther M. Hashem, Monique Tan, and Graham A. MacGregor. "Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets." Nutrients 11, no. 6 (2019): 1216. http://dx.doi.org/10.3390/nu11061216.

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Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). I

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33

Kenyon, Susan, Martin Pastoors, Steven Mackinson, Thomas Cornulier, and C. Tara Marshall. "Intra- and inter-annual variability in the fat content of Atlantic herring (Clupea harengus) as revealed by routine industry monitoring." ICES Journal of Marine Science 79, no. 1 (2021): 88–99. http://dx.doi.org/10.1093/icesjms/fsab244.

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Abstract Fat content indicates individual condition and fuels annual reproductive cycles in many fish species. These cycles, coupled with ecosystem changes, can result in large intra- and inter-annual fluctuations in fat content. However, quantifying this variability is challenging when scientific sampling does not cover the full reproductive cycle. Scottish and Dutch fish processors routinely measure muscle fat content of North Sea autumn-spawning herring (Clupea harengus) throughout fishing seasons. We validated these high temporal resolution data by estimating a strong intra-annual signal i

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34

Seaman, Claire E. A., Alan H. Hughes, Charles E. Hinks, E. A. Hunter, and Doreen A. Parry. "Measuring the Fat Content of Beef." British Food Journal 96, no. 4 (1994): 17–20. http://dx.doi.org/10.1108/00070709410061023.

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35

Seaman, Claire E. A., Maggie Woods, and Dionne MacKenzie. "Fat content and sponge cake quality." British Food Journal 98, no. 1 (1996): 20–22. http://dx.doi.org/10.1108/00070709610111287.

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36

Thomas, E. L., J. A. Fitzpatrick, S. J. Malik, S. D. Taylor-Robinson, and J. D. Bell. "Whole body fat: Content and distribution." Progress in Nuclear Magnetic Resonance Spectroscopy 73 (August 2013): 56–80. http://dx.doi.org/10.1016/j.pnmrs.2013.04.001.

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37

Sholeha, Zahra Avia Cahyaning, and Dedes Amertaningtyas. "The Effect of Storage Time on Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat." BIO Web of Conferences 88 (2024): 00037. http://dx.doi.org/10.1051/bioconf/20248800037.

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The research was conducted to analyze the effects of storage time on fat content, ash content, and organoleptic mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of T0 = 0-week storage, T1 = 1-week storage, and T2 = 2-week storage. Variables of this research were fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment was 0.91-1.52%; ash content was 1.08-1.75% and organoleptic such a color 3.5-1.95%; aroma 3.7-2.0% and taste 3.3-1.

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Bojanic-Rasovic, M., N. Nikolic, A. Martinovic, et al. "Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese." Biotehnologija u stocarstvu 29, no. 1 (2013): 145–59. http://dx.doi.org/10.2298/bah1301145b.

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In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters

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39

Feng, Hongxia, Xiaonan Sui, Yunhe Chang, et al. "Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/427423.

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To evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80–160°C), feed moisture (10–26%), and screw speed (100–500 rpm), were carried out. It was found that only five different types of TFAs were detected out using gas chromatography-mass spectrometry. Before the extrusion started, the initial amount of total TFAs was 3.04 g/100 g. However, after extruding under every level of any variable, the total amounts of TFAs were significantly higher than those in the control samp

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Giovannini, M., C. Agostoni, and E. Riva. "Fat needs of term infants and fat content of milk formulae." Acta Paediatrica 83, s402 (1994): 59–62. http://dx.doi.org/10.1111/j.1651-2227.1994.tb13363.x.

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41

Wendin, Karin, Kjersti Aaby, Amr Edris, et al. "Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners." Food Hydrocolloids 11, no. 1 (1997): 87–99. http://dx.doi.org/10.1016/s0268-005x(97)80015-x.

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42

Anderson, Nicole K., Kathy A. Beerman, Mark A. McGuire, et al. "Dietary Fat Type Influences Total Milk Fat Content in Lean Women." Journal of Nutrition 135, no. 3 (2005): 416–21. http://dx.doi.org/10.1093/jn/135.3.416.

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43

Long, Wu-Hua, Xue Jiang, Chao-Xin Wu, et al. "Quantitative Trait Loci Mapping of Grain Lipid Content in Rice Variety ‘Goudang 3’ Using Genome Re-Sequencing." Journal of Biobased Materials and Bioenergy 17, no. 2 (2023): 167–75. http://dx.doi.org/10.1166/jbmb.2023.2256.

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Fat is the third largest substance in rice seeds, and its content has a great impact on rice cooking, taste and storage qualities. However, few genes related to seed fat content have been cloned, which seriously restricts the application of fat traits in high-quality rice breeding. ‘Goudang 3’ is a representative aromatic rice landrace of Guizhou He, a characteristic rice species resource in Guizhou Province, China. It has the advantages of high fat content, rich flavor, soft and glutinous taste, etc. In this work, to address this issue, from a high-fat content rice variety, Goudang 3, and a l

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Kurniati, Ardesy Melizah, Diana Sunardi, Ali Sungkar, and Saptawati Bardosono. "Associations of maternal body composition and nutritional intake with fat content of Indonesian mothers’ breast milk." Paediatrica Indonesiana 56, no. 5 (2017): 297. http://dx.doi.org/10.14238/pi56.5.2016.297-303.

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Background Breast milk is the best sole food for infants in their first six months of life. Breast milk fat content accounts for the largest part of infants’ energy and may be influenced by many factors, including maternal factors, which may vary in different settings. So far, there has been no published data about the breast milk fat content of Indonesian mothers, including whether it is affected by their body composition or nutritional intake.Objective To investigate breast milk fat content of Indonesian mothers and its associations with maternal body composition and nutritional intake. Meth

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Zubareva, G. I. "Deep Wastewater Treatment with Excessively High Fat Content." Ecology and Industry of Russia 23, no. 10 (2019): 34–38. http://dx.doi.org/10.18412/1816-0395-2019-10-34-38.

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The qualitative and quantitative characteristics of highly concentrated fat-containing wastes of the food industry are given. The aggregate states of the presence of fat in wastewater are discussed, which determine the composition of treatment facilities in the technological scheme for the deep treatment of fat-containing effluents. The basic classical methods of wastewater treatment from fat are analyzed: mechanical, physicochemical (air flotation, electroflotation), as well as the method of deep wastewater treatment - biological treatment. It is shown that the traditional technological schem

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Kwan, D. "Fat reserves and reproduction in the green turtle, Chelonia mydas." Wildlife Research 21, no. 3 (1994): 257. http://dx.doi.org/10.1071/wr9940257.

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Measurements were made of the fat and water content of standard cores of fat lining the inner carapace of green turtles caught and butchered by indigenous fishermen in Daru, Papua New Guinea. The amount of depot fat, total lipid and neutral lipid per core varied with the sex, maturity and reproductive status of the turtle. The fat content of cores from prepubescent turtles did not vary with sex. In contrast, cores from adult female turtles had a significantly greater fat content than those from males. Cores from pubescent and vitellogenic females had the highest fat content. Neutral (storage)

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Manuhuttu, Debi Lisa, Alwi Smith, and Sriyanti Imelda Aksamina Salmanu. "ANALISIS KADAR LEMAK TOTAL PADA BUAH SALAK MERAH (Salacca edulis) DI NEGERI RIRING DAN NEGERI BURIA KECAMATAN TANIWEL KABUPATEN SERAM BAGIAN BARAT." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 11, no. 2 (2025): 233–36. https://doi.org/10.30598/biopendixvol11issue2page233-236.

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Background: In Maluku Province, especially in West Seram Regency (SBB) Taniwel District, salak plants were found with unique thick yellow flesh with a red tinge, called red salak. Negeri Riring and Negeri Buria are samples of red salak cultivation centers that are at different altitudes, allowing for differences in primary metabolite content, especially total fat content in red salak plants. Methods: Analysis of total fat content was carried out in several stages, namely, the red salak fruit preparation stage where the skin and flesh of the salak fruit were peeled and separated. After that, th

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Chebotarev, E. A., A. A. Soldatov, and S. O. Yascin. "Study of the process of transition of milk fat to whey at various stages of cheese production." BIO Web of Conferences 71 (2023): 01071. http://dx.doi.org/10.1051/bioconf/20237101071.

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The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of cheese whey samples taken at different stages of cheese production was carried out.

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Sumonsiri, Nutsuda, Benjaporn Panjun, Supanna Naksuk, Sarisara Boonmawat, Amornrat Mukprasirt, and Pattama Phasuthan. "Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing." E3S Web of Conferences 141 (2020): 02006. http://dx.doi.org/10.1051/e3sconf/202014102006.

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Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt

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Pelivanoska, Daniela. "Techniques for Making Cheese with Low Salt and Fat Content." International Journal of Research and Review 9, no. 7 (2022): 564–73. http://dx.doi.org/10.52403/ijrr.20220761.

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When the term "reduced fat" or "lower fat content" is used on the label of cheese products, it means that the product must contain 25% less fat than the reference amount in traditional standardized cheeses. In recent years, owing to the risks associated with excessive dietary intake of fat and sodium, there is an increased consumer demand for food products, including cheese, with reduced fat and salt content. The dairy industry in developed countries is focused on the production of various types of cheeses with low fat and salt content. As a result, much research has been conducted to study th

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