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Alford, J. A.; Elliott, L. E. 1960. Lipolytic Activity Of Microorganisms At Low And Intermediate Temperatures. I. Action Of Pseudomonas Fluorescens On Lard. Food Research 25:296

Lipolytic Activity, Lard Bacteria, Lard Pseudomonas Fluorescen

Bastijns, L. J. 1970. Composition Of Lard Fatty Acids From Pigs Given Beef Fats In Their Diets. Journal Of The Science Of Food And Agriculture 21:576

Lard Fatty Acid, Beef, Fat, Pig Diet, Leaf Lard Fatty Acid

Bennion, M.; Hanning, F. 1956. Decomposition Of Lard In The Frying Of French-Fried Potatoes And Of Fritter-Type Batters. Journal of Home Economics 48:184

Fritter, Batter, French-Fried Potato, Lard Peroxide Number, Lard Iodine Number, Lard Free Fatty Acid, Lard Saponification Value

Berrigan, D. 1937. The Use Of Lard In Cake Baking. Cereal Chemistry 14:525

Cake, Lard, Cakemaking, Cake, Volume, Fat, Viscosity, Sensory Evaluation

Blunt, K. 1918. Vegetable Oils And Their Use In Cooking. Journal of Home Economics 10:23

Vegetable, Oil, Olive Oil, Wesson Oil, Mazola Oil, Lard, Peanut Oil, Oleomargarine, Coconut Oil, Butter, Cottonseed, Oil, Gingerbread

Blunt, K.; Feeney, C. M. 1915. The Smoking Temperatures Of Edible Fats. Journal of Home Economics 7:535

Smoking, Acid, Cottonseed Oil Smoking, Snow Drift, Crisco Smoking, Leaf Lard Fat Smoking, Butterfat Smoking, Bulk Lard Smoking, Lard Smoking, Olive Oil Smoking, Peanut Oil Smoking, Cocoanut Oil Smoking, Cottonseed Oil Acid, Crisco Acid, Leaf Lard Acid, Butter Acid, Bulk Lard Acid, Lard Acid, Olive Oil Acid, Peanut Oil Acid, Cocoanut Oil Acid

Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657

Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization

Cawood, J. F. 1934. Shortening Value Of Plastic Fats. Industrial And Engineering Chemistry 26:968

Hydrogenated Cottonseed Oil Shortening Value, Hydrogenated Cottonseed Oil Breaking Strength, Pastry Breaking Strength, Lard Shortening Value, Lard Breaking Strength, Hydrogenated Lard Shortening Value, Hydrogenated Lard Breaking Strength, Animal Stearin Shortening Value, Animal Stearin Breaking Strength

Crapple, G. A. 1950. Shortening. Bakers Digest 24(1):10

Baking, Butter, Margarine, Oil, Lard, Plastic Fat, Free Fatty Acid, Shortening

Crawford, D. L.; Sinnhuber, R. O.; Aft, H. 1961. The Effect Of Methylation Upon The Antioxidant And Chelation Capacity Of Quercetin And Dihydroquercetin In A Lard Substrate. Journal Of Food Science 26:139

Antioxidant, Dihydroquercetin, Lard

Davis, C. E. 1921. Shortening: Its Definition And Measurement. Industrial And Engineering Chemistry 13:797

Shortometer, Lard, Fat, Breaking Strength, Pastry, Unhydrogenated Oil, Breaking Strength, Hydrogenated Oil, Breaking Strength

Denton, M. C.; Baird, R.; Yeatman, F. W.; Godfrey, R.. 1921. Lards And Lard Substitutes In Household Pastry Making. A. Progress Report. Journal Of Home Economics 13:549

Pastry Making, Lard, Lard Substitute, Leaf Lard, Steam Lard, Hydrogenated Vegetable Oil, Cocoanut Butter, Kettle-Rendered Lard, Prime Lard

Ellis, R.; Gaddis, A. M.; Currie, G. T.; Thornton, F. E. 1970/. Sodium Chloride Effect On Autoxidation Of The Lard Component Of A Gel. Journal Of Food Science 35:52

Sodium Chloride, Autoxidation, Lard, Gel, Sodium Carbomethoxycellulose, Heme, Heme Catalysis

Fisher, J. D. 1933. Shortening Value Of Plastic Fats. Industrial And Engineering Chemistry 25:1171

Shortening Value, Plastic Fat Shortening Value, Hydrogenated Lard Iodine Number, Hydrogenated Lard Congealing Point, Hydrogenated Lard Titer, Hydrogenated Lard Titer, Hydrogenated Lard Shortening Value, Vegetable Oil Iodine Number, Vegetable Oil Congealing Point, Vegetable Oil Titer, Vegetable Oil Shortening Value, Lard Iodine Number, Lard Congealing Point, Lard Titer, Lard Shortening Value, Hydrogenated Cottonseed Oil Iodine Number, Hydrogenated Cottonseed Oil Congealing Point, Hydrogenated Cottonseed Oil Titer, Hydrogenated Cottonseed Oil Shortening Value, Animal Stearin Iodine Number, Animal Stearin Congealing Point, Animal Stearin Titer, Animal Stearin Shortening Value, Breaking Strength, Pastry

Golborn, P. 1969. Triglyceride Composition Of Lard By Differential Thermal Analysis. Journal Of The American Oil Chemists Society 46:385

Lard Differential Scanning Calorimetry, Glyceride, Lard Triglyceride, Lard Melting Point, Lard Myristic, Lard Palmitoleic Acid, Stearic Acid, Oleic Acid, Linoleic Acid, Linolenic Acid

Greisheimer, E. M.; Johnson, O. H. 1930. Glycogen Formation In Rats. Ii. Diets Containing Approximately Eighty-Seven Per Cent Of The Total Caloric Value In The Form Of Sucrose, Lard And Casein, Respectively. Journal Of Nutrition 3:297

Glycogen, Rat, Sucrose, Lard, Casein

Hanning, F.; Rice, L. M.; Shands, J. A.; Batterman, W.; Bray, R. 1953. Antioxidants In The Home Preservation Of Foods. Journal Of Home Economics 45:660

Home Preservation, Antioxidant, Frozen Pork, Sausage, Lard, Rancidity, Nordihydroguaretic Acid, Vegetable, Shortening, Rancidity, Peroxide Value, Citric Acid, Pork, Sausage, Rancidity, Pork, Sausage, Peroxide Value, Pork, Sausage, Aroma, Pork, Sausage, Flavor, Propyl Gallate, Trout, Rancidity, Frozen Trout, Chicken, Lipid, Rancidity, Frozen Chicken Thigh, Ascorbic Acid

Harrison, D. L.; Hall, D. L.; Barger, M.; Watson, A. 1962. The Effect Of An Antioxidant In The Pig Ration On The Storage Life Of Pork And Lard. Food Technology 16(9):127

Pig, Pig, Pork, Meat, Roast, Sensory Panel, Sausage, Pork, Meat, Ph, Press Fluid, Pork, Meat, Fat, Peroxide Oxygen Value, Pork, Meat, Free Fatty Acid, Peroxide Number, Lard, Acid Number, Iodine Number, Pork, Meat, Flavor, Pork, Meat, Tenderness, Cooking Loss, Drip Loss, Warner-Bratzler Shear Apparatus, Shear Value, Pork, Meat, Juiciness, Longissimus Dorsi

Hirt, R. C.; Doughman, W. R.; Schmitt, R. G.; Moore, S. T. 1955. Impurity Measurement In Fats. Spectrophotometric Determination Of Melamine And Formaldehyde In Lard. Journal Of Agricultural And Food Chemistry 3:1044

Lard, Fat, Melamine, Lard, Formaldehyde

Horan, F. E. 1965. Contribution Of Non-Animal Proteins And Fats. Soybean Digest 25(11):21

Fat Consumption, Meat, Consumption, Protein, Protein, Soybean, Oil, Lard, Butter, Beef, Fat, Cottonseed, Oil, Coconut Oil, Corn Oil, Peanut Oil

Jordan, R. 1944. A Study Of Hydrogenated Lard And Other Shortenings As Culinary Fats. Bulletin 498. Indiana Experimental Station, Layfayette, Indiana

Lard, Hydrogenated Lard, Shortening

Koman, V.; Kotuc, J. 1976. Computer Determination Of Chemical And Physical Values Of Fats And Oils From Glc Fatty Acid Composition, Acid Value, And Titer. Journal Of The American Oil Chemists Society 53:563

Coconut Oil Fatty Acid, Coconut Oil Iodine Value, Coconut Oil Hydrogenation, Coconut Oil Saponification Value, Peanut Oil Fatty Acid, Coconut Oil Acid Number, Coconut Oil Titer, Peanut Oil Iodine Value, Peanut Oil Hydrogenation, Peanut Oil Saponification Value, Peanut Oil Acid Number, Peanut Oil Titer, Sunflower Oil Fatty Acid, Sunflower Oil Iodine Value, Sunflower Oil Hydrogenation, Sunflower Oil Saponification Value, Sunflower Oil Acid Number, Sunflower Oil Titer, Linseed Oil Fatty Acid, Linseed Oil Iodine Value, Linseed Oil Hydrogenation, Linseed Oil Saponification Value, Linseed Oil Acid Number, Linseed Oil Titer, Rapeseed Oil Fatty Acid, Rapeseed Oil Iodine Value, Rapeseed Oil Hydrogenation, Rapeseed Oil Saponification Value, Rapeseed Oil Acid Number, Rapeseed Oil Titer, Lard Fatty Acid, Lard Iodine Value, Lard Hydrogenation, Lard Saponification Value, Lard Acid Number, Lard Titer

Lowe, B.; Nelson, P. M. 1939May. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. Ii. Use In Plain Cake Agricultural Experiment Station, Iowa State College Of Agriculture And Mechanic Arts, Ames, Iowa. Research Bulletin 255

Sugar, Fat, Lard, Creaming, Sensory Evaluation, Breaking Angle, Histology, Cake Mixing, Pound Cake, Layer Cake, Volume, Baking , Tenderness, Emulsion, Yellow Cake , White Cake, Devil's Food Cake, Butter , Texture, Cell

Lowe, B.; Nelson, P. M.; Buchanan, J. H. 1938. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. 1. Shortening Value In Pastry And Cookies. Research Bulletin 242. Iowa Agriculture Experiment Station, Ames, Iowa

Lard, Corn Oil, Butter, Pastry, Cookie, Baked Product, Egg Free Product, Cookie, Baked Product, Egg Yolk, Cookie, Baked Product, Whole Egg, Iodine Number, Breaking Strength, Baking Time

Lowe, B.; Nelson, P. M.; Buchanan, J. H. 1940, September. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. Iii. For Frying Purposes. Agricultural Experiment Station, Iowa State College Of Agriculture And Mechanic Arts, Ames, Iowa. Research Bulletin 279

Frying, Lard, Doughnut, Potato Chip, Odor, Color, Hydrogenated Lard, Refractive Index, Melting Point, Peroxide Value, Oil, Smoke Point, Absorption, Cooking Temperature, Corn Oil, Iodine Number, Free Fatty Acid

Lowe, B.; Pradhan, S.; Kastelic, J. 1958. The Free Fatty Acid Content And The Smoke Point Of Some Fats. Journal Of Home Economics 50:778

Shortening, Free Fatty Acid, Smoke Point, Oleic Acid, Fat, Color, Oil, Lard, Doughnut, Deep Fat Frying, Emulsifier, Antioxidant

Mackey, A. O.; Jones, P.; Dunn, J. 1952. The Effect Of Ingredient Variations On The Quality Of White And Chocolate Cakes Baked Prior To Freezing Or Baked From Frozen Batters. Food Research 17:216

Freezing, Storage, Butter Cake, Palatability, Sensory Evaluation, Baking Powder, Ph, Texture, Batter, Vegetable, Fat, Lard Cake, Glyceryl Monostearate, Emulsifier

Madsen, L. L. 1936. The Comparative Effects Of Cod Liver Oil, Cod Liver Oil Concentrate, Lard And Cottonseed Oil In A Synthetic Diet On The Development Of Nutritional Muscular Dystrophy. Journal Of Nutrition 11:471

Cod Liver Oil, Lard, Cottonseed Oil, Muscular Dystrophy

Ramsey, C. B.; Kemp. J. D.; Grainger, R. B. 1964. Ranco Method Of Determining Rancidity In Rendered Pork Fat. Food Technology 18(1):105

Lard, Rancidity, Rendering, Pork, Fat, Ranco Method

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Smith, J. L.; Alford, J. A. 1969. Action Of Microorganisms On The Peroxides And Carbonyls Of Fresh Lard. Journal Of Food Science 34:75

Fat Rancidity, Bacteria, Lard Peroxide, Lard Carbonyl, Lard Rancidity

Strandine, E. J.; Carlin, G. T.; Werner, G. A.; Hopper, R. P. 1951. Effect Of Monoglycerides On Starch, Flour, And Bread: A Microscopic And Chemical Study. Cereal Chemistry 28:449

Monoglyceride, Gelatinization, Microscopy, Lard, Water Soluble, Starch, Gluten, Flour, Fat, Dough, Bread, Iodine, Wheat Starch, Temperature

Swartz, V. 1943. Effect Of Certain Variables In Technique On The Breaking Strength Of Lard Pastry Wafers. Cereal Chemistry 20:121

Lard, Breaking Strength, Pastry Wafer, Hydrogenated Lard, Hydrogenated Shortening

Swartz, V. N. 1948. Smoke Point Affected By Determination Method. Journal Of Home Economics 40:251

Utensil, Lard Smoke Point, Lard Oleic Acid, Lard Free Fatty Acid, Steam Rendered Lard Smoke Point, Steam Rendered Lard Oleic Acid, Steam Rendered Lard Free Fatty Acid, Leaf Lard Smoke Point, Leaf Lard Oleic Acid, Leaf Lard Free Fatty Acid, Hydrogenated Fat Smoke Point, Hydrogenated Fat Oleic Acid, Hydrogenated Fat Free Fatty Acid, Shortening Smoke Point, Shortening Oleic Acid, Shortening Free Fatty Acid, Cottonseed Oil Smoke Point, Cottonseed Oil Oleic Acid, Cottonseed Oil Free Fatty Acid, Peanut Oil Smoke Point, Peanut Oil Oleic Acid, Peanut Oil Free Fatty Acid, Corn Oil Smoke Point, Corn Oil Oleic Acid, Corn Oil Free Fatty Acid, Soybean Oil Smoke Point, Soybean Oil Oleic Acid, Soybean Oil Free Fatty Acid

Swift, C. E.; Hankins, O. G. 1952. Rendering Lard At Low Temperatures. Food Technology 6:161

Lard Rendering

Trevithick, H. P.; Lauro, M. F. 1929. A Method Of Testing Pure Lard. Differentiating Lard And Lard Compounds, Particularly Those Containing Hydrogenated Vegetable Oils. Oil And Fat Industries 6(12):21

Hydrogenated Fat, Lard, Lard Melting Point, Lard Free Fatty Acid, Lard Iodine Value, Lard Titre, Lard Halphen Reaction, Lard Saponification Value, Lard Fatty Acid, Lard Villavechia Test

Vail, G. E.; Hilton, R. 1943. Edible Fats And Oils. Two Chemical Characteristics. Journal Of Home Economics 35:43

Fat, Oil, Soybean Oil Smoke Point, Soybean Oil Oleic Acid, Soybean Oil Free Fatty Acid, Primex Smoke Point, Primex Oleic Acid, Primex Free Fatty Acid, Snow Drift Smoke Point, Snow Drift Free Fatty Acid, Primex Smoke Point, Primex Oleic Acid, Primex Free Fatty Acid, Wesson Oil Smoke Point, Wesson Oil Oleic Acid, Wesson Oil Free Fatty Acid, Puritan Oil Smoke Point, Puritan Oil Oleic Acid, Puritan Oil Free Fatty Acid, Spry Smoke Point, Spry Oleic Acid, Spry Free Fatty Acid, Coconut Oil Smoke Point, CoconutOil Oleic Acid, Coconut Oil Free Fatty Acid, Crisco Smoke Point,Crisco Oleic Acid, Crisco Free Fatty Acid, Lard Smoke Point, LardOleic Acid, Lard Free Fatty Acid, Leaf Lard Smoke Point, Leaf Lard Oleic Acid, Leaf Lard Free Fatty Acid, Armour Star Lard Lard,Mazola Oil, Penick Oil, Covo, Dexo, Kneedit, Flakewhite, Peanut OilSmoke Point, Peanut Oil Oleic Acid, Peanut Oil Free Fatty Acid, Vegetol, Lard

Weir, C. F.; Slover, A. D.; Parsons, J. D.; Dugan, L. R. 1960. Some Factors Contributing To The Stability Of Fat In Chilled Doughs. Food Research 25:120

Butylated Hydroxytoluene, Butylated Hydroxyanisole, Fat, Stability, Lard, Dough, Hydrogenated Shortening, Propyl Gallate, Storage, Pastry, Peroxide Value, Fatty Acid, Schaal Oven Stability, Carbonyl

Updated: Sunday, March 30, 2008.