Results 101 to 110 of about 6,890 (207)
Alimentos e Nutrição, 2011 The aim of this study was to determine the total composition of moisture, ash and total lipids (TL) of the main Brazilian margarine and vegetable creams brands, marketed in Brazil, as well as to identify and quantify the presence of trans fatty acids
Fracielle Monique SHIMIZU +2 more
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Volatile Glucosinolate Degradation Products of Brassica Napus and Sinapis Alba Seeds [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 1990 Brassica napus L. and Sinapis alba L. are two cruciferous species for which some medicinal uses are mentioned in the Iranian, Indian and Chinese traditional medicine. Seed oil of B. napus has cathartic action, and is either used as such or after partial
Suleiman Afsharypour, G. Brine Lockwood
doaj
Effects of refining process on sunflower oil minor components: a review
Oilseeds and fats, crops and lipids, 2016 Sunflower oil is well known because of its diversity of fatty acids profiles which allow different uses (food: dressing salads, margarines; nonfood: agrofuel, lubricants).
Gotor Alicia Ayerdi, Rhazi Larbi
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Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer‐based check‐all‐that‐apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal ...
Igor Henrique Oliveira de Lima +3 more
wiley +1 more source
Oléagineux, Corps gras, Lipides, 2012 Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation.
Delacharlerie Sophie +3 more
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Review of the levels of trans fatty acids reported in different food products
Grasas y Aceites, 2007 In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes.
V. Griguol +2 more
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Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate +4 more
wiley +1 more source
Phytosterols, a double-edged weapon?
Grasas y Aceites, 2004 Phytosterols are plant sterols structurally similar to cholesterol. The most common phytosterols are ß-sitosterol, campesterol and stigmasterol. They are present in many foods but mainly in nuts and vegetable oils.
Francisco J. Sánchez-Muniz +3 more
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Journal of Integrative Plant Biology, Volume 68, Issue 2, Page 470-485, February 2026.The soybean transcription factor GmMYB331 regulates oil content and seed size. Moderate expression of GmMYB331 significantly enhanced seed oil accumulation, and strong expression promoted increased seed size. This research provides a genetic resource and theoretical foundation for high‐yield and quality breeding in soybean.
Zhou‐Ya Wang +11 more
wiley +1 more source
Isolation and Characterisation of Bifidobacterium Spp. from Infant Stools [PDF]
, 1999 Infant faecal materials from different feeding regimes (breast fed, breast fed supplemented with mixed diet and bottle fed) were analysed for their distribution of microbes and isolation of bifidobacteria.
Mustafa, Shuhaimi
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