Results 61 to 70 of about 10,385 (70)

Water Footprint and Life Cycle Assessment as approaches to assess potential impacts of products on water consumption. Key learning points from pilot studies on tea and margarine

Journal of Cleaner Production, 2012
Ivan Munoz, Arjen Hoekstra, Maite M Aldaya   +2 more
exaly  

Conversion of fat-containing waste from the margarine manufacturing process into bacterial polyhydroxyalkanoates

International Journal of Biological Macromolecules, 2014
Maria Madalena Dionísio Andrade, Filomena Freitas, Alexandre Paiva   +2 more
exaly  

Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine

Food Hydrocolloids, 2022
exaly  

Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

Journal of Agricultural and Food Chemistry, 2016
Hans-Gerd Janssen, Wendy Blom, Elke A Trautwein   +2 more
exaly  

Margarine, mystery and modernity: margarine and class in literary texts (1880–1945)

Food, Culture & Society, 2018
Ellen Turner
exaly  

Margarine Consumption, Asthma, and Allergy in Young Adults: Results of the German National Health Survey 1998

Annals of Epidemiology, 2005
Joachim Heinrich, Stephan K Weiland
exaly  

Determination of butter adulteration with margarine using Raman spectroscopy

Food Chemistry, 2013
Huseyin Efe Genis, Uğur Tamer, Reyhan Selin Uysal   +2 more
exaly  

Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement

Comprehensive Reviews in Food Science and Food Safety
Ankit Bihola
exaly  

The Marketing of Margarine

European Journal of Marketing, 1986
exaly  

Studies into the transfer and migration of phthalate esters from aluminium foil‐paper laminates to butter and margarine

Food Additives and Contaminants, 1992
exaly