Results 71 to 80 of about 63,319 (256)
Marché européen des margarines et des matières grasses à tartiner
Oléagineux, Corps gras, Lipides, 2005 IMACE, the International Margarine Association of the Countries of Europe represents 21 national associations of the margarine industry. While in 2003 the World Production increased to 10.1 Mt (9.3 Mt in 1998), the production of the European countries of
Herreman Inneke
doaj +1 more source
OPTIMALISASI PENGGUNAAN SHORTENING DAN GLISERIN PADA MINYAK KEDELAI (Glycine max. L. Merril) DAN PEMBUATAN MARGARIN MENGGUNAKAN RESPONSE SURFACE METHODOLOGY [PDF]
, 2016 The objective and aimed of this study is to determine the optimal formulation in margarine produced from soybean oil, white butter and glycerin as a raw material and lecithin, tween 80, skim milk and water as supporting material and to determine the ...
Hervelly, DS +2 more
core
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
wiley +1 more source
Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
Polish Journal of Food and Nutrition Sciences, 2016 The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study.
Bialek Malgorzata +3 more
doaj +1 more source
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
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2010 Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL cholesterol. Since margarine is
Sri Anna Marliyati1)* +4 more
doaj
The Indonesian Journal of Public Health, 2017 The purpose of this study was to know differences in fasting blood glucose levels among both the control and treatment groups were given Trans Fatty Acid of groceries margarine and oil is heated rapidly. This research is true experimental design to study
Retno Larasati +2 more
doaj +1 more source
New Phytologist, Volume 249, Issue 5, Page 2196-2214, March 2026.Summary Plant‐derived oils are essential sources of reduced carbon and various fatty acid (FA) structures for food, biofuels, and the oleochemical industry. Despite extensive efforts, engineering mainstream oilseed crops to produce high levels of industrially valuable unusual FAs (UFAs) remains challenging.
Prasad Parchuri +4 more
wiley +1 more source
THE DEMAND FOR BUTTER, MARGARINE, AND OILS: A NONPARAMETRIC TEST FOR EVIDENCE OF STRUCTURAL CHANGE [PDF]
The objective of this study was to determine whether structural change in the demand for butter, margarine, and salad and cooking oils occurred between 1967 and 1986. A nonparametric method, which does not require that a functional form be imposed on the
Bevins, Scott, Jensen, Kimberly L.
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Identifikasi Salmonella SP. Dan Staphylococcus Aureus Serta Hitung Jumlah Total Bakteri Pada Margarin [PDF]
, 2019 Margarine is a product of emulsion, both semisolid and liquid made from vegetable fats. The composition of margarine includes fats, water, vitamins A and vitamin E as well as other ingredients.
Martanda, F. D. (Fines)
core