Results 161 to 170 of about 14,705 (183)

Determination of butter adulteration with margarine using Raman spectroscopy

Food Chemistry, 2013
Reyhan Selin Uysal, Huseyin Efe Genis, Uğur Tamer   +2 more
exaly  

Margarine

1988
openaire   +1 more source

The Dutch Margarine Sickness

Food and Cosmetics Toxicology, 1964
J W, MALI, K E, MALTEN
openaire   +2 more sources

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

LWT - Food Science and Technology, 2010
Anthia Matsakidou, Georgios Blekas, Adamantini Paraskevopoulou   +2 more
exaly  

Margarine

Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1921
openaire   +1 more source

Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine

LWT - Food Science and Technology, 2014
Maria De Fátima Píccolo Barcelos, João DE DEUS SOUZA Carneiro, Wilson Cesar DE ABREU   +2 more
exaly  

Margarine

Nature, 1920
openaire   +1 more source

A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

Food Chemistry, 2018
Ying Li, Jinli Zhao, Zhen Zhang
exaly  

Margarine Consumption, Asthma, and Allergy in Young Adults: Results of the German National Health Survey 1998

Annals of Epidemiology, 2005
Gabriele Bolte, S K Weiland, Joachim Heinrich   +2 more
exaly  

Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement

Comprehensive Reviews in Food Science and Food Safety
Ankit Bihola, Shaikh Adil
exaly