Results 121 to 130 of about 233 (171)
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Lipids in margarines and margarine‐like foods
Journal of the American Oil Chemists' Society, 1985AbstractThe lipid composition of margarines from stores in selected locations in the U.S. is reported. The lipids determined include the fatty acids, tocopherols and major plant sterols. Data are included for isomeric octadecenoic fatty acids (14 isomers or groups of isomers) and four isomeric octadecadienoic fatty acids common in partially ...
H. T. Slover +3 more
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JAMA: The Journal of the American Medical Association, 1971
To the Editor.— I have been interested in the history of bread spreads for some time and I am delighted to see a scholarly and thoroughly researched article on bread spreads ( 214 :2312, 1970). It may be of interest to the readers ofThe Journalto receive information on the origin of the use of margarine 1 : In brief, it was initiated as an economy ...
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To the Editor.— I have been interested in the history of bread spreads for some time and I am delighted to see a scholarly and thoroughly researched article on bread spreads ( 214 :2312, 1970). It may be of interest to the readers ofThe Journalto receive information on the origin of the use of margarine 1 : In brief, it was initiated as an economy ...
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Margarine and margarine oil, formulation and control
Journal of the American Oil Chemists' Society, 1978AbstractThe formulation and control of margarine and margarine oils is based primarily on an understanding of the relationships between specific physical measurements and the compositions of the oils blends and their components, and secondarily, on an appreciation of processing effects, Desirable solids‐to‐liquid ratios are achieved by blending and ...
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MARGARINE AND THE GROWTH OF CHILDREN
Journal of the American Medical Association, 1948This study was undertaken to determine whether there is any nutritional difference, as shown by increases in height and weight in significantly large groups of children, when the source of supplementary table fat in their diets is vegetable (margarine) rather than animal (butter).
H, LEICHENGER +2 more
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Margarine and margarine oils: Finished product quality
Journal of the American Oil Chemists' Society, 1972AbstractFinished margarine quality is presented in terms of the margarine manufacturer’s needs as expressed by in‐house quality control and oil blend specifications. The philosophy of adequate performance testing is discussed as are the needs for in‐process controls.
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Worksoftening of margarine and shortening
Journal of the American Oil Chemists' Society, 1965AbstractMargarine and butter have a certain yield value which is mainly determined by the fact that the fat crystals do not move in respect of each other but are fixed in a tridimensional network. The permanent network greatly contributes to the total hardness (60舑80%).
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The Butter-Margarine Controversy
Science, 1946T HE QUESTION WHICH VITALLY INTERESTS all of us is whether we need to feel undue alarm from a health standpoint at the present-day scarcity in butter. In other words, need we be necessarily distressed not only for our adult population but especially for our growing children if the butter shortage continues over a prolonged period?
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