Results 11 to 20 of about 10,625 (168)
Polish Journal of Food and Nutrition Sciences, 2021 Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5
Yana Cahyana +6 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
Croatian Journal of Food Science and Technology, 2021 The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100 ...
Jelili Babatunde Hussein +3 more
doaj +1 more source
Agritech, 2015 The development of bakery products has a positive impact on increasing margarine consumption. In addition, the variations of margarine formula are increasingly required for the development of the variety of bakery products, thus the production of ...
Hasrul Abdi Hasibuan, Aga Prima Hardika
doaj +1 more source
Nutrition Journal, 2005 Background The plant stanol ester margarine Benecol® is a functional food that has been shown to lower effectively serum total and LDL-cholesterol. The purpose of this post-marketing study is to characterize users of plant stanol ester margarine with and
Boice John D +6 more
doaj +1 more source
Jurnal Teknologi Pangan, 2016 Cookies is a type of baked snacks. The proportion of bran flour and mocaf in bran cookies production is expected to add to the nutritional value, because the chemical constituents in the flour bran is an essential nutrient for the body such as fiber ...
Tri mulyani, Sri djajati, Liea Dwi Rahayu
doaj +1 more source
Lipids in Health and Disease, 2022 Background Whereas the dietary intake of industrial trans fatty acids (iTFA) has been specifically associated with inflammation, cardiovascular disease, and type 2 diabetes, understanding the impact of dietary fats on human health remains challenging ...
Dominik Guggisberg +11 more
doaj +1 more source
Grasas y Aceites, 2013 The formulation of products with low levels of saturated and trans fatty acids is a new challenge for industries, and alternative raw materials have been studied. Artificial neural networks (ANNs) have been used for this process.
R. K.A. Garcia +2 more
doaj +1 more source