- Degreasing,
often called defatting or fat trimming, is the
removal of
fatty acids from an object. In
culinary science,
degreasing is done with the intention...
-
Defatting is the
chemical dissolving of
dermal lipids, from the skin, on
contact with
defatting agents. This can
result in
water loss from the affected...
- 706 and 1000
micrograms per gram, respectively. On a dry-matter basis,
defatting causes an
increase in
phytoestrogen concentration. This can be largely...
- soybean. It is made from
soybean meal that has been
dehulled and
defatted.
Dehulled and
defatted soybeans are
processed into
three kinds of high
protein commercial...
-
Advanced meat
recovery (AMR) is a
slaughterhouse deboning process by
which the last
traces of
skeletal muscle meat are
removed from
animal bones after...
-
spreading diseases or contaminants. Meat meal –
obtained by cooking,
defatting, sterilizing, grinding, and
sifting by-products of
terrestrial animals...
-
include soy sauce,
fermented bean paste, nattō, and tempeh. Fat-free (
defatted)
soybean meal is a
significant and
cheap source of
protein for
animal feeds...
- also
known as
textured soy
protein (TSP), soy meat, or soya chunks, is a
defatted soy
flour product, a by-product of
extracting soybean oil. It is often...
- and
defatted wheat germ. The
optional ingredients specified may be
supplied through the use of
dried yeast,
dried torula yeast,
partly defatted wheat...
-
properties of the epidermis.
These effects include removing fat emulsion,
defatting of
dermal lipids,
inflicting cellular damage on the epithelium, and increasing...
