Results 11 to 20 of about 61,208 (241)
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
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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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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
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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
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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
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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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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
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