Results 61 to 70 of about 10,625 (168)
Zhongguo youzhi为充分利用油莎豆油及改善人造奶油的营养品质，以油莎豆油和棕榈硬脂为原料制备人造奶油，与5种市售人造奶油的理化性质进行对比分析，并将其应用到面包制作中。结果表明:自制人造奶油的熔点（33.51 ℃）在5种市售人造奶油的熔点范围内（32.33~45.43 ℃），且满足LS/T 3217—1987标准要求；自制人造奶油具有较好的延展性、抗渗油能力以及良好的口融性，同时拥有较低的饱和脂肪酸含量（ ＜40%）、动脉粥样硬化指数（0.56）和血栓形成指数（1.15）；与市售人造奶油相比，自制人造奶油具有较多的β ...
董帅豪，周燕霞，孙尚德DONG Shuaihao, ZHOU Yanxia, SUN Shangde
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Food Frontiers, Volume 7, Issue 2, March 2026.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
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Technology of production of sand-saddle oven cookies using the additive
Алматы технологиялық университетінің хабаршысы, 2021 Given that the deficiency of dietary fiber in the human body can lead to various diseases, by solving this problem is to develop the production of medical and preventive flour confectionery.
M. P. Baiysbayeva +4 more
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Food Frontiers, Volume 7, Issue 2, March 2026.Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad +7 more
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The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies
Journal of Applied Agricultural Science and TechnologyThe principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that
Henzye Makahity +2 more
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Agritech, 2016 Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify ...
Hendronoto Arnoldus Walewengko Lengkey +5 more
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Food Frontiers, Volume 7, Issue 2, March 2026.The Mediterranean diet interacts with genetic and epigenetic backgrounds to modulate nutrigenomic mechanisms, including DNA methylation, histone modification and microRNA regulation. These molecular effects reduce inflammation and oxidative stress, enhance nitric oxide bioavailability and lipid metabolism and translate into improved cardiometabolic ...
Karina Ramírez‐Alarcón +16 more
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Antioxidants in Margarine Emulsions
Czech Journal of Food Sciences, 2009 The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of ...
V. Filip, I. Hrádková, J. Šmidrkal
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Obesity, Volume 34, Issue 3, Page 550-564, March 2026.ABSTRACT Objective We previously identified distinct muscle and liver insulin resistance (IR) metabotypes in middle‐aged and older adults. The PERSON study showed that a low‐fat, high‐protein, high‐fiber diet benefits the muscle IR group, while a high‐monounsaturated fatty acid diet benefits the liver IR group. We also developed the MetaboHealth score,
Jordi Morwani‐Mangnani +10 more
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Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.
Grasas y Aceites, 1998 The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage.
Elisa González +4 more
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