Effects of quantity and layers number of low trans margarines on puff pastry quality [PDF]
Food and Feed Research, 2017 The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the
Zahorec Jana J. +6 more
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Intermittent Fasting Partially Alleviates Dietary Margarine-Induced Morphometrical, Hematological, and Biochemical Changes in Female Mice, but Not in Males [PDF]
Biochemistry Research InternationalMargarine is a popular high-calorie component of the Western diet and was shown to be associated with the development of metabolic syndrome. Intermittent fasting (IF) is an effective approach to improve health and prevent metabolic disorders.
Viktoriia V. Hurza +8 more
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Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour [PDF]
Polish Journal of Food and Nutrition Sciences, 2021 Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5
Yana Cahyana +6 more
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Dietary Fat Sources Affect Hepatic Health, Performance and Gut Microbiota Composition in Laying Hens as Model [PDF]
Veterinary Medicine and ScienceNon‐alcoholic fatty liver disease (NAFLD) is a growing concern in both human and animal health, with nutritional strategies playing a key role in its management.
Humera Hamid +7 more
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Grasas y Aceites, 1997 Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for seven months at room temperature on side bench.
Y. El-Shattory, M. A. Saadia, F. H. Said
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Croatian Journal of Food Science and Technology, 2021 The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100 ...
Jelili Babatunde Hussein +3 more
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Crystallization and Structural Properties of Oleogel-Based Margarine
Molecules, 2022 Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to
Xiuhang Chai +3 more
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Ingredient-Dependent Extent of Lipid Oxidation in Margarine
Antioxidants, 2021 This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine.
Sarah Fruehwirth +9 more
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Physicochemical Properties and Crystallisation Behaviour of Fat Blends for a Margarine Formulation
Chemical Engineering Transactions, 2023 This study aimed to investigate the physicochemical properties and crystallisation behaviour of fat blend to obtain a stable formulation of margarine. Liquefied palm oil (PO), palm stearin (PS) and palm kernel oil (PK) were mixed in four different ratios
Nur Shakira Sahat +8 more
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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