Results 101 to 110 of about 6,927 (223)
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
doaj
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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Characterization of hydrogenated fats for margarine manufacturing purposes.
Grasas y Aceites, 1998 Eight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and ...
Renato Grimaldi +3 more
doaj +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
doaj +1 more source
Les substitutions entre huiles végétales [PDF]
, 1996 Le marché mondial des huiles végétales est le terrain d'une lutte entre deux produits leaders : l'huile de soja, première huile produite, et l'huile de soja, première huile échangée (1994). En plus des mesures traditionnelles d'incitation à la production
Voituriez, Tancrède
core
Hydrogenation alternatives: Effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans [PDF]
, 1992 The objective of this study was to compare the effects of linoleic acid (cis,cis-C18:2(n-6)) and its hydrogenation products elaidic (trans-C18:1(n-9)) and stearic acid (C18:0) on serum lipoprotein levels in humans.Twenty-six men and 30 women, all ...
Katan, M.B., Zock, P.L.
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Oléagineux, Corps gras, Lipides, 2012 Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties.
Van den Bremt Karen +3 more
doaj +1 more source
Possible contaminants of frying oils [PDF]
, 2014 Artigo publicado também em inglês.Tânia Gonçalves Albuquerque agradece a Bolsa de Investigação Científica Ricardo Jorge (BRJ/DAN-2012) financiada pelo INSA, I.P.
Albuquerque, T.G. +3 more
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Competitiveness of the Polish Food Sector after the accession to the European Union [PDF]
The paper focuses on the competitiveness as a driving force of market economy. The analyses of the results of foreign trade in agricultural and food products confirm that Polish agro-food sector is well prepared for operation on the Common European ...
Szczegolska, Monika, Szczepaniak, Iwona
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Utjecaj trans-masnih kiselina iz hrane na ljudsko zdravlje [PDF]
, 2010 Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease.
Janez Hribar +3 more
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