Crystallization and Structural Properties of Oleogel-Based Margarine. [PDF]
Molecules, 2022 Chai X, Zhang Y, Shi Y, Liu Y.
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Jurnal Teknologi dan Industri Pangan, 2003 Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride.
Pudji Hastuti, Tyas Utami
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Maternal nutrition during mid-pregnancy and children's body composition at 7 years of age in the SELMA study. [PDF]
Br J Nutr, 2023 Svensson K +6 more
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Stimulation of ACE inhibitory and improving α-amylase and α-glucosidase and antioxidant activities of semi-prepared and dry soup by incorporating with date kernel powder. [PDF]
Food Sci Nutr, 2023 Mousavi M, Fadaei V, Akbari-Adergani B.
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Jurnal Teknologi dan Industri Pangan, 2012 Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body
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Management of Migraine-Associated Vestibulocochlear Disorders. [PDF]
Audiol Res, 2023 Umemoto KK +4 more
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Jurnal Teknologi dan Industri Pangan, 2002 Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body
Zita L. Sarungallo 1) +2 more
doaj
Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food. [PDF]
Front Nutr, 2022 Csurka T +8 more
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Impact of α-Linolenic Acid, the Vegetable ω-3 Fatty Acid, on Cardiovascular Disease and Cognition. [PDF]
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