Results 21 to 30 of about 10,625 (168)
Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
Gels, 2023 One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats.
Roman Sobolev +3 more
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Macauba kernel oil has potential as a lipid ingredient in margarine and mayonnaise
Agrarian, 2020 Macaúba (Acrocomia aculeata) is a native palm in Central and South America. Its fruits are oleaginous and have an almond with oil content in the range of 40-50%.
Gislene Carvalho Silva +3 more
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Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
Jurnal Teknologi dan Industri Pangan, 2023 Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study.
Ferdinandus Archie Pangestu +3 more
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MacromolThe effects of using a hard (artisanal) margarine (which has a higher lipidic and lower aqueous contents) and using a soft (commercial) margarine (which has a lower lipidic and higher aqueous contents), along with a casein hydrolysate, on the rheological
Ricardo Troncoso +3 more
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Oxidative Stability of Margarine Enriched with Phoenix canariensis L. Date Peel Extract [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2017 This paper concerns the oxidative stability of experimental reduced-fat margarine (EM) enriched with canariensis red date peel powder extracts. For this, the two phases intended for obtaining the margarine were used first as extraction solvents.
Amrane Djouab +4 more
doaj
Grasas y Aceites, 1997 Bleached cottonseed oil, partially hydrogenated palm oil and margarine were packed in metal cans and white plastic bottles and stored for seven months at room temperature on side bench.
Y. El-Shattory, M. A. Saadia, F. H. Said
doaj +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
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Consumer Acceptance Studies of Margarine to Guide Product Development in the Food Industry
Foods, 2023 Margarine exhibits significant variations in composition, allowing it to cater to diverse consumer segments. This study aimed to characterize the physical and sensory attributes of margarine samples available in the Brazilian market.
Helena Maria Andre Bolini +6 more
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Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source