Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q3315858> ?p ?o }
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- Q3315858 subject Q6294036.
- Q3315858 subject Q7485617.
- Q3315858 abstract "Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. This is generally done to modify the melting point, slow rancidification and create an oil more suitable for deep frying or making margarine with good taste and low saturated fat content. It is not the same as partial hydrogenation which produces trans fatty acids, but interesterified fats used in the food industry can come from hydrogenated fat, for simplicity and frugality.".
- Q3315858 thumbnail Interesterification.png?width=300.
- Q3315858 wikiPageWikiLink Q132501.
- Q3315858 wikiPageWikiLink Q15318.
- Q3315858 wikiPageWikiLink Q1858477.
- Q3315858 wikiPageWikiLink Q186319.
- Q3315858 wikiPageWikiLink Q2005087.
- Q3315858 wikiPageWikiLink Q209685.
- Q3315858 wikiPageWikiLink Q209727.
- Q3315858 wikiPageWikiLink Q214166.
- Q3315858 wikiPageWikiLink Q243465.
- Q3315858 wikiPageWikiLink Q380967.
- Q3315858 wikiPageWikiLink Q407426.
- Q3315858 wikiPageWikiLink Q4287.
- Q3315858 wikiPageWikiLink Q591576.
- Q3315858 wikiPageWikiLink Q6294036.
- Q3315858 wikiPageWikiLink Q7485617.
- Q3315858 wikiPageWikiLink Q854618.
- Q3315858 wikiPageWikiLink Q859029.
- Q3315858 wikiPageWikiLink Q926892.
- Q3315858 comment "Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. This is generally done to modify the melting point, slow rancidification and create an oil more suitable for deep frying or making margarine with good taste and low saturated fat content. It is not the same as partial hydrogenation which produces trans fatty acids, but interesterified fats used in the food industry can come from hydrogenated fat, for simplicity and frugality.".
- Q3315858 label "Interesterified fat".
- Q3315858 depiction Interesterification.png.