Results 141 to 150 of about 14,705 (183)

Worksoftening of margarine and shortening

Journal of the American Oil Chemists' Society, 1965
AbstractMargarine and butter have a certain yield value which is mainly determined by the fact that the fat crystals do not move in respect of each other but are fixed in a tridimensional network. The permanent network greatly contributes to the total hardness (60舑80%).
openaire   +2 more sources

Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Food Chemistry, 2021
Dong-Min Shin, Tae-Kyung Kim, Yea-Ji Kim   +2 more
exaly  

The Vitaminization of Margarine

Royal Society of Health Journal, 1970
openaire   +2 more sources

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants, 2021
Sarah Fruehwirth, Dennis Kurzbach, Jakob Windisch   +2 more
exaly  

Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids

Food Chemistry, 2023
Yanxia Zhou, Shangde Sun, Xiao-Wei Chen   +2 more
exaly  

Margarines

2015
Ian P. Freeman, Sergey M. Melnikov
openaire   +1 more source

Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

Food Hydrocolloids, 2022
Xinyue Xu, Danshi Zhu
exaly  

An overview focusing on modification of margarine rheological and textural properties for improving physical quality

European Food Research and Technology, 2023
Fatemeh Barzegar, Kooshan Nayebzadeh, Nayebzadeh Kooshan   +2 more
exaly  

"MARGARINE."

The Lancet, 1887
openaire   +1 more source

Butter oder Margarine?

DMW - Deutsche Medizinische Wochenschrift, 2008
M, Berger, P, Berchtold, H, Zimmermann
openaire   +2 more sources