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 +7 more
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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 +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 +4 more
doaj +1 more source
PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS
Foods and Raw Materials, 2018 Expanding the scope of margarine products requires the search for new technological solutions when creating stable food emulsions for various specified purposes: hard, soft and liquid margarines with various fat content for bakery, for use in ...
Tereshchuk L.V. +2 more
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Margarine products quality monitoring using reflectance UV-VIS-SWNIR spectroscopy [PDF]
, 2008 Margarine is a term that can indicate any of a wide range of butter substitutes. Due to the great diversity of the raw material, margarine end-product quality characteristics are expected to be highly diversified.
Antó, Rui C. Martins, Vitor V. Lopes
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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 +3 more
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Determination of the Adulteration of Butter with Margarine by Using
Journal of Agricultural Sciences, 2016 This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting ...
Deren Tahmas Kahyaoğlu +1 more
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Characteristics of margarine based on VCO (Virgin Coconut Oil) with the addition of white guava leaf extract (Psidium guajava L.) [PDF]
BIO Web of ConferencesMargarine is a water-in-oil emulsion that has stability increases with the addition of an emulsifier. In this research, the margarine was made differently from commercial margarine because of the raw materials using VCO (Virgin Coconut Oil) and white ...
Dewi M.S.T. +3 more
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Depot-specific inflammation with decreased expression of ATM2 in white adipose tissues induced by high-margarine/lard intake. [PDF]
PLoS ONE, 2017 A high-fat diet has been recognized as an important risk factor of obesity, with variable impacts of different fatty acid compositions on the physiological process. To understand the effects of a high-margarine/lard diet, which is a major source of trans
Nannan Wang +8 more
doaj +1 more source
2-pentanone production from hexanoic acid by Penicillium roqueforti from blue cheese:is this the pathway used in humans? [PDF]
, 2014 Production of 2-pentanone, a methylketone, is increased in fasting ketotic humans. Its origin is unknown. We hypothesised that it is formed via β-oxidation of hexanoic acid by the peroxisomal pathway proposed for methylketone-producing fungi and yeasts ...
Mills, Graham A., Walker, Valerie
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