boja

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

trigliceridi

Latticini; Burro

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

kiseljenje

Latticini; Burro

Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and ...

vitamin A

Latticini; Burro

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

lagani maslac

Latticini; Burro

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. ...

kuhano

Latticini; Burro

Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.

Termini nelle notizie

Termini in evidenza

Marija Horvat

0
Termini
21
Glossari
2
Sostenitori

Settore/Dominio: Dispositivi medici Categoria: Materiale cardiaco

aortni zalistak

Aortni zalistak je glavni srčani prolaz između lijevog ventrikula i aorte. Na aortni zalistak može utjecati niz problema koji čine zalistak propusnim ...