Results 21 to 30 of about 3,706 (261)
Frontiers in Soft MatterIntroductionOleogels 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 +6 more
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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 +5 more
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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.
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New reciples for shortening fats and studying their basic technological characteristics [PDF]
E3S Web of ConferencesThis 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 +3 more
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Studies on the Polymorphism of Natural Fats and Hydrogenated Fats
Journal of Japan Oil Chemists' Society, 1962 Three kinds of natural fats (palm oil, lard and tallow) and four kinds of hydrogenated fats (soy-bean oil, rapeseed oil, whale oil and fish oil), for the most useful glycerides as the edible fat and for the oil industries, and their typical S3, S2U and SU2 fractions separated by solvent crystallization were studied to find the cause which will affect ...
TERADA, Kimio, SANO, Mitsuhiko
openaire +2 more sources
Occurrence data of nickel in feed and animal exposure assessment
EFSA Journal, 2019 Nickel (Ni) is a silvery‐white, hard, ductile metal existing in oxidation states; in biological systems, Ni2+ is the prevalent form. All analytical results used to estimate animal dietary exposure were reported as Ni', without providing information on ...
European Food Safety Authority (EFSA) +5 more
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Human tissue lipids: occurrence of fatty acid isomers from dietary hydrogenated oils.
Journal of Lipid Research, 1981 Hydrogenation of vegetable oils produces fatty acids with unusual structures having trans double bonds and double bonds in new positions of the acyl chain.
J B Ohlrogge, E A Emken, R M Gulley
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Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil
Oilseeds and fats, crops and lipids, 2022 This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the
Danthine Sabine +6 more
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Hghly Effective Methods of Modification of Fats in Milk-Containing Products [PDF]
Техника и технология пищевых производств, 2018 The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats.
Tereshchuk L., Starovoytova K.
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FEBS Letters, EarlyView.Inositol pyrophosphates are energy‐rich signaling molecules that perform critical functions in cells. Three different families of phosphatases hydrolyze the β phosphate of the inositol pyrophosphate molecules: two have narrow specificities and one is promiscuous.
Ronda J. Rolfes
wiley +1 more source