- 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...
- 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...
-
soybeans yields 48 lbs. (21.8 kg) of
soybean meal. Most
soybean meal is
defatted,
produced as a co-product of
soybean oil extraction. Some, but not all...
-
Mechanically separated chicken, pork skin,
partially defatted cooked pork
fatty tissue,
partially defatted cooked beef
fatty tissue, vinegar, salt, ****es...
- 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...
-
process is
essential to give a
unique flavour. Legs of beef are
thoroughly defatted and
seasoned with a dry rub of co**** salt and ****es, such as juniper...
-
Peanut flour is made from crushed,
fully or
partly defatted peanuts.
Peanut flour,
depending on the
quantity of fat removed, is
highly protein-dense, providing...
-
content and
protein composition.
Containing about 12%
total protein in
defatted flour compared to 11% in
common wheat,
durum wheat yields 27% extractable...
-
caffeine content):
Forastero (
defatted): 1.3 mg/g
Nacional (
defatted): 2.4 mg/g
Trinitario (
defatted): 6.3/g
Criollo (
defatted): 11.3 mg/g
Caffeine per 100...
