Results 91 to 100 of about 61,208 (241)

Antioxidants in Margarine Emulsions

Czech Journal of Food Sciences, 2009
The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of ...
V. Filip, I. Hrádková, J. Šmidrkal
doaj   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, Volume 103, Issue 4, Page 245-260, April 2026.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source

Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.

Grasas y Aceites, 1998
The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage.
Elisa González, R. Jordano, Mª C. López, Mª G. Córdoba, L. M. Medina   +4 more
doaj   +1 more source

A Note on the Pressure Drop in Komax Static Mixers Under Turbulent Flow

Chemical Engineering &Technology, Volume 49, Issue 4, April 2026.
Accurate estimation of pressure drop in static mixers is essential in many chemical engineering processes. This study investigates the pressure drop of a Komax static mixer under turbulent conditions. Experiments show that the z‐factor decreases with increasing element number, and a new correlation incorporating the Reynolds number and element number ...
Youcef Zenati, Abderraouf Arabi, M'hamed Hammoudi, Jack Legrand, El‐Khider Si‐Ahmed   +4 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, Olga I. Deseatnicov, Cristina M. Popovici, Valentin S. Gudumac, Ion Nastas   +4 more
doaj  

Lipid oxidation in margarine emulsions

Czech Journal of Food Sciences, 2004
Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol's emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols ...
I. Pokorná, V. Filip, J. Šmidrkal
doaj   +1 more source

The Role of Chemopreventive Agents in the Management of Oral Potentially Malignant Disorders and Oral Cancer: A Narrative Review

Cancer Reports, Volume 9, Issue 4, April 2026.
ABSTRACT Background Oral squamous cell carcinoma (OSCC) is a common and aggressive cancer sometimes subsequent to oral potentially malignant disorders (OPMDs). Notwithstanding progress in surgical, radiotherapeutic, and chemotherapeutic interventions, survival rates for OSCC continue to be inadequate and are associated with significant functional ...
Lana Sayal, Omar hamadah, Eyad Chatty, Anas Abdo, Sana Aghbari, Ali Munasser, Amirah Alnour   +6 more
wiley   +1 more source

Canadian Consumer Attitudes and Purchasing Behaviour of Omega-3 Products [PDF]

The development of innovative functional food products is a major trend in today's food industry. The growth of this industry is driven by increased consumer awareness of their own health deficiencies, increased understanding of the possible health ...
Chase, Darren, Emunu, John Paul, McCann-Hiltz, Diane, Nilsson, Tomas K.H., Peng, Yanning   +4 more
core   +1 more source

Використання купажованого жиру в технології нових маргаринів [PDF]

, 2008
В останні роки дослідженням складу і властивостей жирових харчових продуктів приділяється все більше уваги у зв’язку з їх впливом на здоров’я людини та на розвиток ряду захворювань, пов’язаних з порушенням ліпідного обміну.
Пешук, Л. В., Радзієвська, І. Г.   +1 more
core  

Unveiling the Patterns of Wild Bee‐Plant Interactions on a Large and Mostly Unexplored Mediterranean Island (Sardinia, Italy)

Ecology and Evolution, Volume 16, Issue 4, April 2026.
An extensive survey of wild bee and bee–plant networks in Sardinia (Italy) highlights high species richness and diversity, particularly in mainland agroecosystems. All interaction networks were highly specialized, modular, and not nested, indicating potential ecological vulnerability, though varying across sites and on a temporal scale.
Matteo Lezzeri, Vanessa Lozano, Giuseppe Brundu, Simone Flaminio, Ignazio Floris, Stephane Knoll, Michelina Pusceddu, Marino Quaranta, Carlo Polidori, Alberto Satta   +9 more
wiley   +1 more source