Results 1 to 10 of about 10,625 (168)

Intermittent Fasting Partially Alleviates Dietary Margarine-Induced Morphometrical, Hematological, and Biochemical Changes in Female Mice, but Not in Males [PDF]

Biochemistry Research International
Margarine 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, Maria M. Bayliak, Myroslava V. Vatashchuk, Oksana M. Sorochynska, Maria P. Lylyk, Oleksandra B. Abrat, Dmytro V. Gospodaryov, Kenneth B. Storey, Volodymyr I. Lushchak   +8 more
doaj   +2 more sources

Dietary Fat Sources Affect Hepatic Health, Performance and Gut Microbiota Composition in Laying Hens as Model [PDF]

Veterinary Medicine and Science
Non‐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, Yao Jun Liu, Wen Xiang Li, Shi Meng Huang, Li Hong Zhao, Lan Jiao Xu, Ming Ren Qu, Qiu Gang Ma   +7 more
doaj   +2 more sources

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, Yujin Zhang, Yifei Shi, Yuanfa Liu   +3 more
doaj   +1 more source

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, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, Marc Pignitter   +9 more
doaj   +1 more source

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, Yanti Maslina Mohd Jusoh, Zanariah Hashim, Ida Idayu Muhamad, Daniel Joe Dailin, Noorazwani Zainol, Nor Farahiyah Aman Nor, Angzzas Sari Mohd Kassim, Dayang Norulfairuz Abang Zaidel   +8 more
doaj   +1 more source

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., Šoronja-Simović Dragana M., Šereš Zita I., Šimurina Olivera D., Selaković Anastasija I., Maravić Nikola R., Filipčev Bojana V.   +6 more
doaj   +1 more source

Physicochemical characterization and antioxidant capacity of the extracted oil from date pits and its effect on storage stability of margarine

NAJFNR, 2023
Background and aims: The present work deals with the valorization of the date kernel oil of Mech-Degla variety by assessment of its physicochemical and antioxidant properties as well as its use in the formulation of margarine.
Ghania Kaanin-Boudraa, Fatiha Hamitri-Guerfi, Lydia Harfia, Ourdia-Nouara Kernou, Fatiha Brahmi, Kahina Hardou-Belhocine, Samir Hadjal, Khodir Madani   +7 more
doaj   +1 more source

Acetone as Indicator of Lipid Oxidation in Stored Margarine

Antioxidants, 2021
Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential ...
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter   +5 more
doaj   +1 more source

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Foods, 2021
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health.
Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando   +4 more
doaj   +1 more source

Physicochemical Properties and Storage Stability of Margarine Containing Anthocyanins from Roselle Calyces

Chemical Engineering Transactions, 2017
Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e.
D.N.A. Zaidel, N.S. Sahat, Y.M.M. Jusoh, I.I. Muhamad   +3 more
doaj   +1 more source