Results 91 to 100 of about 30,928 (108)

Potential cocoa butter substitute derived from mango seed kernel

Food Chemistry, 2022
Sushil Kansal, Meena Krishania
exaly  

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning

Food Chemistry, 2021
Fazheng Ren, Hai-Tao Chen, Yuyu Zhang
exaly  

Detection of lard in butter using Raman spectroscopy combined with chemometrics

Food Chemistry, 2020
Osman Sagdic, Nur CEBİ, Osman Taylan
exaly  

Global patterns in excess body weight and the associated cancer burden

Ca-A Cancer Journal for Clinicians, 2019
Ahmedin Jemal, Susan Gapstur
exaly  

Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter

Food Chemistry, 2016
Su Yi Loo, Joo-Ann Ewe
exaly  

Butter, margarine and serum lipoproteins

Atherosclerosis, 1997
Peter Zock, Martijn B Katan, M B Katan
exaly  

Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction

LWT - Food Science and Technology, 2018
Casimir C Akoh, Adiguna Bahari
exaly  

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

Journal of Food Engineering, 2013
I S M Zaidul, M H A Jahurul, F Sahena
exaly  

Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

American Journal of Clinical Nutrition, 2015
Sara Engel, Tine Tholstrup, Tholstrup Tine   +2 more
exaly  

Dielectric properties of butter in the MW frequency range as affected by salt and temperature

Journal of Food Engineering, 2007
Jasim Ahmed, Hosahalli Ramaswamy, G S Vijaya Raghavan   +2 more
exaly