Results 91 to 100 of about 63,319 (256)
Review of the levels of trans fatty acids reported in different food products
Grasas y Aceites, 2007 In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes.
V. Griguol +2 more
doaj +1 more source
ChemSusChem, Volume 19, Issue 3, February 2026.Sulfoethylated and carboxyethylated lignin derivatives were fabricated, and their impacts on stabilizing soybean oil–water were analyzed in Pickering and non‐Pickering systems. It was noticed that the lignin derivatives behaved very differently, implying that the modification routes played an important role in their performance.
Saba Khodavandegar +4 more
wiley +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
A Novel Spectrophotometric Method for Determining the Peroxide Value of Edible Oils
eFood, Volume 7, Issue 1, February 2026.The current method introduces an engineered method to overcome the significant analytical interference caused by carotenoid pigments. This study demonstrates that the relatively new method enables the accurate determination of the peroxide value of edible oils.
Mahmoud Hussein Hadwan +7 more
wiley +1 more source
INFLUENCE OF IODINATED OIL AND MARGARINE ON THE THYROID SYSTEM OF RATS [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2008 Iodine deficiency is the most prevalent micronutrient deficiency in the world today. Food fortification is an important compliment to food-based approaches, and iodine fortification of foods as one of the strategies for the control of iodine deficiency ...
Rodica A. Sturza +4 more
doaj
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr +5 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer‐based check‐all‐that‐apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal ...
Igor Henrique Oliveira de Lima +3 more
wiley +1 more source
PERAN KEPUASAN PELANGGAN MEMEDIASI HARGA DAN LOYALITAS PELANGGAN
E-Jurnal Manajemen, 2016 The purpose of this study was to determine the mediating role of customer satisfaction in explaining the effect of price on customer loyalty Blue Band.Penelitian brand margarine products was conducted in Denpasar, because people who consume margarine in ...
Hesti Wulandari, I Ketut Rahyuda
doaj
Trading Fat for Forests: On Palm Oil, Tropical Forest Conservation, and Rational Consumption
Conservation & Society, 2014 The longstanding butter vs margarine debate has recently become more complex as the links between margarine, industrial palm oil plantations, and tropical deforestation are made increasingly clear. Yet despite calls for consumers to get informed and take
Cindy Isenhour
doaj +1 more source