Results 241 to 250 of about 12,121 (301)

Recent Technology of Hydrogenating Edible Fat and Oil

Journal of Japan Oil Chemists' Society, 1970
openaire   +2 more sources

Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels. [PDF]

Foods
Soares MG, Okuro PK, da Silva MF, Goldbeck R, Cunha RL.   +4 more
europepmc   +1 more source

Cost-effectiveness of tax policies on promoting sustainable diets in Iran: a modeling study. [PDF]

Front Nutr
Mokari-Yamchi A, Omidvar N, Karami M, Tahamipour Zarandi M, Eini-Zinab H.   +4 more
europepmc   +1 more source

Hydrogenation of edible oils and fats

, 1999
openaire   +1 more source

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Detection of interesterified fats in hydrogenated fats

Journal of the American Oil Chemists' Society, 1992
Interesterification of fats is being used increasingly as an alternative to hydrogenation in preparing shortening and margarine bases. The detection of interesterified fats in vanaspati (a hydrogenated fat) is relevant because of possible adulteration problems.
S. Adhikari, J. Adhikari
openaire   +3 more sources

Hydrogenated Fats and Serum Cholesterol Levels

New England Journal of Medicine, 1999
David M Klurfeld
openaire   +3 more sources

Milk Fat Depression in C57Bl/6J Mice Consuming Partially Hydrogenated Fat

The Journal of Nutrition, 1990
Mice of the C57Bl/6J strain were maintained on diets in which the unsaturated fatty acids were all cis fatty acids (CFA) or a mixture of CFA and trans fatty acids (TFA). The fats used were mixtures of corn oil, olive oil, cocoa butter, margarine and shortening blended to yield similar fatty acid compositions, except for the ratio of the CFA to TFA and ...
B B, Teter, J, Sampugna, M, Keeney
openaire   +2 more sources