Results 21 to 30 of about 61,208 (241)

Motivation crowding in real consumption decisions: Who is messing with my groceries? [PDF]

, 2014
We present evidence of crowding out of intrinsic motivation in real purchasing decisions from a field experiment in a large supermarket chain. We compare three instruments, a label, a subsidy and a neutral price change, in their ability to induce ...
Andreoni, Andreoni, Arce, Ariely, Bem, Bhapkar, Bjørner, Bowles, Bowles, Bénabou, Charness, Chetty, Corgnet, Deci, Eckel, Ellingsen, Falk, Fehr, Fehr, Frey, Frey, Frey, Frey, Frohlich, Gneezy, Gneezy, Goeschl, Harrison, Heyes, Heyman, Kahneman, Kallbekken, Meier, Meier, Mellström, Noussair, Schnedler, Sliwka, UK Office for National Statistics.   +38 more
core   +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

Consumer Generalization of Nutrient Content Claims in Advertising [PDF]

, 1998
Although considerable research exists on consumer processing of nutrition labeling and package claims, less is known about consumer interpretation of nutrient content claims in advertising.
Andrews, J. Craig, Burton, Scot, Netemeyer, Richard G.   +2 more
core   +2 more sources

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

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

Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention study

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, Kathryn J. Burton-Pimentel, Barbara Walther, René Badertscher, Carola Blaser, Reto Portmann, Alexandra Schmid, Thomas Radtke, Hugo Saner, Nadine Fournier, Ueli Bütikofer, Guy Vergères   +11 more
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

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, Felipe Furtini Haddad, Kassiana Teixeira Magalhães, Cleiton Antônio Nunes   +3 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

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