Results 21 to 30 of about 12,064 (307)

TRANSESTERIFICATION AS AN ALTERNATIVE METHOD OF MODIFYING FATS FREE FROM TRANSISOMERS [PDF]

Техника и технология пищевых производств, 2015
Taking into account the requirements on limitation of transisomers content in fatty products, quantitative determination of fatty acids with transconfiguration is needed when investigating the fatty acid composition of modified fats.
Ivashina O.A., Tereshchuk L.V., Starovoitova K.V., Tarlyun M.A.   +3 more
doaj  

Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa)

Grasas y Aceites, 2001
Brazil nut oil (ACB) was hydrogenated in a 1L Parr reactor, with Ni as catalyst, at the following process conditions: 175ºC, 3 atm, 60 min (GH1), 150ºC, 1 atm, 30 min (GH2) and 125ºC, 1 atm, 30 min (GH3).
Víctor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz   +2 more
doaj   +1 more source

Technical aspects of trans reduction in margarines

Oléagineux, Corps gras, Lipides, 2000
The opinion of nutritional science on the effect of trans fatty acids on blood cholesterol has drastically changed during the last decade. As a reaction to these new findings, the European margarine industry decided in the mid nineties to eliminate trans
Van Duijn Gerrit
doaj   +1 more source

The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

Grasas y Aceites, 2005
Samples of refined and partially hydrogenated soybean oils, with iodine values between 60 and 130, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C (during) for 10 hours. Samples were collected at 0,
C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano   +2 more
doaj   +1 more source

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’ [PDF]

, 2017
Publisher ...
Beckman Sundh, Ulla, Benigni, Romualdo, Binderup, Mona-Lise, Bolognesi, Claudia, Brimer, Leon, Carfì, Maria, Castle, Laurence, Chipman, Kevin, Cravedi, Jean-Pierre, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Marcon, Francesca, Martino, Carla, Marzin, Daniel, Mennes, Wim, Milana, Maria Rosaria, Mosesso, Pasquale, Mulder, Gerard, Oskarsson, Agneta, Pfaff, Karla, Riviere, Gilles, Silano, Vittorio, Srinivasan, Jannavi, Svendsen, Camilla, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger   +33 more
core   +3 more sources

Use of solid fat-tailored oleogels loaded with α-tocopherol as fat replacers to improve the nutritional profile of cookies

Frontiers in Soft Matter
IntroductionOleogels containing low candelilla wax (CLW) content (<2.5%) loaded with α-tocopherol mimic the rheological properties of butter, margarine, and partially hydrogenated fat.
Vanessa Oliveira Di Sarli Peixoto, Gabriela Baptista Brito, Carlos Adam Conte-Junior, Thiago Oliveira Marinho, Márcio Nele, Alexandre Guedes Torres, Vanessa Naciuk Castelo-Branco   +6 more
doaj   +1 more source

The association between major dietary patterns and severe mental disorders symptoms among a large sample of adults living in central Iran: Baseline data of YaHS-TAMYZ cohort study

BMC Public Health, 2022
Background The diet’s role in developing psychological disorders has been considered by researchers in recent years. Objective To examine the association between major dietary patterns and severe mental disorders symptoms in a large sample of adults ...
Shamim Shams-Rad, Reza Bidaki, Azadeh Nadjarzadeh, Amin Salehi-Abargouei, Barbora de Courten, Masoud Mirzaei   +5 more
doaj   +1 more source

Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base

Applied Rheology, 2012
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation.
Su Fernando, Lannes C. S.
doaj   +1 more source

New reciples for shortening fats and studying their basic technological characteristics [PDF]

E3S Web of Conferences
This study examined the qualitative indicators and physicochemical characteristics of cottonseed, soybean, and linseed oils, as well as their processed products, with the aim of developing new types of shortening fats.
Sabirova Nargiza, Majidov Kahramon, Shodiev Bakhtiyor, Ashurov Feruz   +3 more
doaj   +1 more source

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’ [PDF]

, 2017
Publisher ...
Beckman Sundh, Ulla, Benigni, Romualdo, Binderup, Mona-Lise, Bolognesi, Claudia, Brimer, Leon, Carfì, Maria, Castle, Laurence, Chipman, Kevin, Cravedi, Jean-Pierre, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Marcon, Francesca, Martino, Carla, Marzin, Daniel, Mennes, Wim, Milana, Maria Rosaria, Mosesso, Pasquale, Mulder, Gerard, Oskarsson, Agneta, Pfaff, Karla, Riviere, Gilles, Silano, Vittorio, Srinivasan, Jannavi, Svendsen, Camilla, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger   +33 more
core   +3 more sources