тврд

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 ...

триглицериди

Молочные продукты; Масло

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 ...

каротин

Молочные продукты; Масло

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

полномасно млеко

Молочные продукты; Масло

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

масти

Молочные продукты; Масло

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

карамел бомбони

Молочные продукты; Масло

Small, square confections made of butter, cream, and sugar. They can be melted for use in desserts that call for a caramel coating. Caramel candies are sold individually wrapped ...

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Kristina Ivanovska

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Отрасль/сфера деятельности: Медицина Категория: Гастроэнтерология

хемохроматоза

A disease that occurs when the body absorbs too much iron or receives many blood transfusions. The body stores the excess iron in the liver, pancreas, ...