WordNet

having an (over)abundance of flesh; "he hadnt remembered how fat she was"
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
marked by great fruitfulness; "fertile farmland"; "a fat land"; "a productive vineyard"; "rich soil" (同)fertile, productive, rich
lucrative; "a juicy contract"; "a nice fat job" (同)juicy
having a relatively large diameter; "a fat rope"
(chemistry) a colloid in which both phases are liquids; "an oil-in-water emulsion"
a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin (同)photographic emulsion
the syllable naming the fourth (subdominant) note of the diatonic scale in solmization

PrepTutorEJDIC

『脂肪』,脂肪分 / (動物の)あぶら身 / (料理用の)油,ヘット / 肥満,太り過ぎ / 『太った』,肥満した / 『脂肪の多い』 / たっぷりとはいった,分厚い / もうかる / (土地が)肥えた / …‘を'太らせる / ふとる,肥える
乳状液,乳剤 / (写真の)感光乳剤
ファ(全音階の第4音)
宿命の,破滅を運命づけられた,運のつきた
farad / forte

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Rapidly disintegrating vagina retentive cream suppositories of progesterone: development, patient satisfaction and in vitro/in vivo studies.

Bendas ER1, Basalious EB1.
Pharmaceutical development and technology.Pharm Dev Technol.2016 May;21(3):288-95. doi: 10.3109/10837450.2014.999784. Epub 2015 Jan 8.
Our objective was to develop novel vagina retentive cream suppositories (VRCS) of progesterone having rapid disintegration and good vaginal retention. VRCS of progesterone were prepared using oil in water (o/w) emulsion of mineral oil or theobroma oil in hard fat and compared with conventional vagin
PMID 25567033

Preparation, characterization and functional properties of flax seed protein isolate.

Kaushik P1, Dowling K2, McKnight S1, Barrow CJ3, Wang B3, Adhikari B4.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):212-20. doi: 10.1016/j.foodchem.2015.09.106. Epub 2015 Nov 11.
Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6
PMID 26616943

Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.

Pintado T1, Herrero AM1, Jiménez-Colmenero F1, Ruiz-Capillas C2.
Meat science.Meat Sci.2016 Apr;114:75-84. doi: 10.1016/j.meatsci.2015.12.009. Epub 2015 Dec 19.
Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition, technological properties, sensory and microbiological analyses were studied as affected by the strategy used and by chilling storage. Chia incre
PMID 26745305

Effects of Antioxidants and Additional Emulsifiers on the Stability of Emulsified Milk Fat in the Photo/Radical Oxidation System

Effects of Antioxidants and Additional Emulsifiers on the Stability of Emulsified Milk Fat in the Photo/Radical Oxidation System

Yamamoto Yukihiro,Hiyama Shinichiro,Takase Yoshihiko,Kadowaki Akio,Hara Setsuko
Journal of Oleo Science 63(9), 893-901, 2014
… In this study, milk fat was emulsified to obtain water-oil (O/W) emulsion using Tween20 as emulsifier. … The antioxidative effects of several antioxidants with various lipophilic properties, such as δ-tocopherol (Toc), epigallocatechin gallate (EGCg), quercetin (Qu), green tea extract (GTE), and rooibos tea extract (RTE) were investigated, the effects of additional emulsifiers such as polyglycerol and sucrose esters of fatty acids on the oxidation stability of the emulsion were also investigated. …
NAID 130004684877

Effects of Dietary Chrysin Supplementation on Blood Pressure and Oxidative Status of Rats Fed a High-Fat High-Sucrose Diet

Yamamoto Yukiko
Food Science and Technology Research 20(2), 295-300, 2014
… Rats were fed a control diet or a high-fat high-sucrose (HFS) diet with or without 0.25% flavonoids (chrysin or quercetin) for 4 weeks. … Also, the results of an in vitro experiment suggested that chrysin did not exert antioxidative effects on lipid peroxidation in a linoleic acid emulsion. …
NAID 130004463426