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Full-Text Articles in Life Sciences
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Bumpers College Students In Action, Discovery Editors
Bumpers College Students In Action, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 16 2015, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 16 2015, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Message From The Editorial Board, John R. Clark
Message From The Editorial Board, John R. Clark
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Michael Vayda
Letter From The Dean, Michael Vayda
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Conjugated Linoleic Acid-Rich Chocolate Paste Production And Characterization, Sarah Mayfield, Davy Van De Wallle, Claudia Delbaere, Sara Shinn, Andrew Proctor, Koen Dewettinck, Ashok Patel
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with multiple health benefits, including anti-obesity and anti-carcinogenic properties. CLA-rich soy oil (CLARSO) can be produced through a heterogeneous catalysis process, and this oil was previously used to produce CLA-rich margarines and shortenings. The objective of this study was to produce CLA-rich chocolate pastes by replacing a portion of the fat with CLARSO and compare the rheological (flow), textural, and thermal properties of these pastes to controls made with either soy oil or traditional fats. CLARSO was used to prepare pastes. Rheology, firmness, and thermal behavior of the pastes were determined. …