Results 11 to 20 of about 58,785 (300)
Foods, 2023 Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers.
Lara Costantini +5 more
doaj +1 more source
Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
core +1 more source
Modelling Future Coronary Heart Disease Mortality to 2030 in the British Isles. [PDF]
, 2015 OBJECTIVE: Despite rapid declines over the last two decades, coronary heart disease (CHD) mortality rates in the British Isles are still amongst the highest in Europe.
A Martin +37 more
core +4 more sources
Innate Immunity, 2023 Consumption of diets high in fat has been linked to the development of obesity and related metabolic complications. Such associations originate from the enhanced, chronic, low-grade inflammation mediated by macrophages in response to translocated ...
Michael G. Shehat +4 more
doaj +1 more source
Australian and New Zealand Journal of Public Health, 2013 Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible.
Rachel H. Foster, Nick Wilson
doaj +1 more source
The physico-chemical parameters of oleogel samples based on vegetable oil
Алматы технологиялық университетінің хабаршысы, 2023 One of the popular meat products that are in demand among the population of Kazakhstan are sausages. So in the production of sausages, minced meat can contain up to 35% saturated fat.
А. K. Igenbaev +3 more
doaj +1 more source
Food Science of Animal Resources, 2019 The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method.
Dong-Min Shin +6 more
doaj +1 more source
Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
Foods, 2022 Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in ...
Melissa Perez-Santana +4 more
doaj +1 more source
TRANS-FATS OF PROCESSED AND FRIED FOODS – A CHOICE FOR TASTE OR SERIOUS HEALTH PROBLEMS? [PDF]
Exploratory Animal and Medical Research, 2019 Trans-fats are mainly created by us during conversion of liquid unsaturated fats (oils) to semisolid saturated fats to use them in the processed and fried foods.
Shibabrata Pattanayak
doaj
Hydrated lime matrix decreases ruminal biohydrogenation of flaxseed fatty acids [PDF]
, 2013 Omega-3 fatty acids are essential nutrients for humans, but dietary intake of these nutrients by many Americans is inadequate due to low consumption of omega-3-rich foods such as fish, walnuts, and flaxseed.
Alvarado, C.A. +7 more
core +3 more sources