Sentence examples for characteristics of fat from inspiring English sources

Visually discernible characteristics of fat and lean, such as marbling, have an effect on the acceptability and palatability of ripened Iberian ham pieces.

The degree of unsaturation, the length of the carbon chains and the isomeric form of the fatty acids greatly influence both the physical and the chemical characteristics of fat.

T1-weighted imaging improved tissue characterization by revealing signal characteristics of fat in teratomas and characteristics of blood in endometriomas or hemorrhagic cysts, pelvic inflammatory disease, ovarian carcinomas, serous cystadenomas, and teratomas.

Finally, if a i is the relative area removed at ith iteration, then (prod _{i=1}^{m} 1-a_{i}) > 0) if (sum _{i=1} 1-a_{i}} a_{i}< infty ), and thus, the model satisfies the definition and characteristics of fat fractals [35].

MR imaging allows recognition of key tissue characteristics of fat, blood, fibrous tissue and vascularised soft tissue although it may fail to detect calcifications.

Our data reveal that acute inhibition of Akt1 signalling during adipocyte differentiation blunts activation of the transcriptional programme that defines the characteristics of fat cells and enables lipid accumulation.

Biopolymers can be utilized to modulate the textural and sensory characteristics of fat-replaced products.

In the humoural model it was obvious that the excess cold, moist humours that were characteristic of fat bodies caused the womb to be slippery; it may also have been thought that as fat was an oily substance, consequently the wombs of fat women were likely to be extremely slippery.

It focuses on generating as complete a picture of the potential risk as possible by using a probability distribution that allows us to clearly observe the characteristics of any "fat tails" associated with the distribution.

The composition and physical characteristics of milk fat can be altered markedly by an increased intestinal supply of 18 1 cis-9, which could influence processing characteristics and the healthfulness of milk fat.

The influence of four adjunct cultures [Brevibacterium linens (BL2), Lactococcus lactis ssp. diacetylactis, Lactobacillus helveticus (LH212), and Lactobacillus Reuteri (ATCC 23272)] on chemical and sensory characteristics of reduced fat Edam cheese was studied.