Results 121 to 130 of about 6,890 (207)
Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines [PDF]
, 2010 BACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium and long-chain triacylglycerol (MLCT)-enriched margarines.
Arifin, Norlelawati +6 more
core
Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained by Dry Fractionation [PDF]
, 2009 Palm stearin was obtained from the 1st dry fractionation at a yield of 27.6 % with IV: 37.6 and SMP: 51.8 oC while palm mid fraction (PMF) was obtained from the 2nd dry fractionation at a yield of 24.1 % with IV: 45.8 and SMP:42.7 oC.
Nusantoro, B. P. (Bangun)
core
The fall of the traditional lipid hypothesis
Agricultural and Food Science, 1993 The Finnish recommendation "Diagnosis and treatment of hypercholesterolaemia and other hyperlipidaemias in adults"(6) is mainly based on the traditional lipid hypothesis.
Kari Salminen
doaj +2 more sources
Investigating consumer knowledge and behaviour in the context of functional foods [PDF]
The future of functional foods will depend on the extent to which they are accepted by consumers. Results are presented from a questionnaire that investigated consumers’ self-reported knowledge, behavioural intentions and purchasing behaviour regarding ...
Hall, Clare
core +1 more source
Trans fatty acids in selected bakery products and its potential dietary exposure [PDF]
, 2014 High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries.
Azlan, Azrina, S., Siti Nurshahbani
core
Food Gels: Fabrication, Characterization, and Application. [PDF]
GelsChen W, Cheng H.
europepmc +1 more source
Characterization of quality parameters and phytosterol content in oils and their formulated margarines. [PDF]
Food Sci NutrNguyen ATL +3 more
europepmc +1 more source