defat

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Related to defatting: dermatitis

de·fat

 (dē-făt′)
tr.v. de·fat·ted, de·fat·ting, de·fats
To remove fat from: had to defat the chicken stock.

defat

(diːˈfæt)
vb (tr)
to remove the fat from (a substance)

de•fat

(diˈfæt)
v.t. -fat•ted, -fat•ting.
to remove the fat from.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Verb1.defat - remove the fat from
get rid of, remove - dispose of; "Get rid of these old shoes!"; "The company got rid of all the dead wood"
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References in periodicals archive ?
The purpose of the research is to the evaluate the effect of fermentation and defatting process on the chemical properties, In-Vitro protein digestibility and functional properties of the protein isolate of Vigna radiata.
Extraction with reflux: Dry powder (30 g) of seeds was refluxed with 100 mL of n-hexane for defatting and this defatted powder was extracted with ethanol and methanol solvents.
Products of petrochemical origin, and in particular chlorinated compounds, have been widely used in the leather defatting process.
Again, as observed for seed material, prior defatting (extraction with hexane) followed by extracting the marc with absolute ethanol resulted in increased activity of absolute ethanol extracts of both leaves and roots (Table 1, Treatments no.
To compare analytical results concerning the heavy metals content, the area of the experiment plots was irrigated and fertilized separately by mixed raw wastewaters after their defatting and by pretreated ones.
Protein concentration in Crude seed extracts Defatting Abbreviation Average agent/alcohol of crude protein conc.
Taking advantage of higher speed and higher torque means applications such as defatting hams and defatting pork loins are easier, less challenging and less fatiguing to undertake.
Now, research with University of Illinois colleagues has led to an easy-to-follow procedure that involves grinding and defatting the beans, using solvents to extract the saponins and isoflavones, and identifying individual ones by use of high-pressure liquid chromatography.
The results of their research indicate that a coating and ultrasonic defatting inhibit roasted peanut oxidation and improve the storage stability of this product.
The technique involves totally defatting high-muscle density poultry meat to create a rolled product with a texture described by chairman Ron Porteous as "jellified, soft but elastic".