-
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...
- 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...
- 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...
-
spreading diseases or contaminants. Meat meal –
obtained by cooking,
defatting, sterilizing, grinding, and
sifting by-products of
terrestrial animals...
- can also
cause irritation. This is
believed to be a
generic effect of
defatting. No skin
sensitization has been observed.
Irritation of the respiratory...
-
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...
- 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...
