Results 21 to 30 of about 16,740 (206)

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, Jie Guo, Fuding Liu, Mingxia Wang, Chuntao Li, Lihong Jia, Lingling Zhai, Wei Wei, Yinglong Bai   +8 more
doaj   +1 more source

FORMULASI DAN PENGOLAHAN MARGARIN MENGGUNAKAN FRAKSI MINYAK SAWIT PADA SKALA INDUSTRI KECIL SERTA APLIKASINYA DALAM PEMBUATAN BOLU GULUNG

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

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, Yuliya Frolova, Varuzhan Sarkisyan, Alla Kochetkova   +3 more
doaj   +1 more source

Use of plant stanol ester margarine among persons with and without cardiovascular disease: Early phases of the adoption of a functional food in Finland

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, Rita Hannu, Uutela Antti, Luoto Riitta, Simojoki Meri, McLaughlin Joseph K, Puska Pekka   +6 more
doaj   +1 more source

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, Nurheni Sri Palupi, Nur Wulandari, Dimas Supriyadi   +3 more
doaj   +1 more source

PEMBUATAN COOKIES BEKATUL (KAJIAN PROPORSI TEPUNG BEKATUL DAN TEPUNG MOCAF) DENGAN PENAMBAHAN MARGARINE

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

Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks

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, K. Moreira Gandra, D. Barrera-Arellano   +2 more
doaj   +1 more source

Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

Macromol
The 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, Ana Torrado, Nelson Pérez-Guerra, Clara A. Tovar   +3 more
doaj   +1 more source

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, Salem Benamara, Abdelbaki Benamounah, Fatiha Djemel, Hassina Gougam   +4 more
doaj  

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source