Results 141 to 150 of about 8,988 (207)

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Cavanna D, de Nijs RA, Di Piazza G, Liu Y.   +17 more
europepmc   +1 more source

Assessment of the Dutch Healthy Diet index 2015 in the Lifelines cohort study at baseline. [PDF]

Eur J Clin Nutr
Baart AM, Brouwer-Brolsma EM, de Jong HBT, de Vries JHM, Feskens EJM.   +4 more
europepmc   +1 more source

Gaps in Vitamin D Intake and Status in Moroccan Women. [PDF]

Epidemiologia (Basel)
Zouine N, Lhilali I, Messaoudi A, El Jaafari S, Filali-Zegzouti Y.   +4 more
europepmc   +1 more source

Whole Grains, Refined Grains, and Diet Quality in Chronic Kidney Disease.

Clin J Am Soc Nephrol
Fleig S, Kuhlmann MK.
europepmc   +1 more source

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Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax.

Journal of Food Science, 2020
The aim of this study was to examine the physical properties of margarines prepared from oleogels with binary mixtures of candelilla wax (CDW) and beeswax (BW) in soybean oil.
H. Hwang, J. Winkler‐Moser
semanticscholar   +1 more source

Trans fatty acids in margarines and shortenings in the food supply in Slovenia

Journal of Food Composition and Analysis, 2018
Trans fatty acid (TFA) content in foods is not regulated in most European countries. Fatty acid (FA) composition, total TFA levels, and TFA isomers were determined for 43 margarines available on the Slovenian market and 33 samples of shortenings used by ...
H. Abramovič, R. Vidrih, E. Zlatić, Doris Kokalj, M. Schreiner, Katja Žmitek, A. Kušar, I. Pravst   +7 more
semanticscholar   +1 more source

Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

European Journal of Lipid Science and Technology, 2019
Fat ratio and emulsifier content of water in oil margarine emulsions changes the sensory properties of the margarines by affecting the volatile release.
Ceyda Dadalı, Y. Elmacı
semanticscholar   +1 more source

Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines

LWT, 2019
In order to formulate trans -free margarines, Irvingia gabonensis seed fat (IGF) was blended with a liquid oil which was either rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) or Dacryodes edulis pulp oil (DPO).
Juste Yamoneka, Paul Malumba, G. Lognay, C. Blecker, S. Danthine   +4 more
semanticscholar   +1 more source

Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties

Mediterranean Journal of Nutrition and Metabolism, 2018
BACKGROUND: Margarine is a widely consumed product in Algeria. Few or no studies have been conducted to estimate its safety and nutritional quality. OBJECTIVES: This study aims to evaluate some algerian margarines.
Saida Bentayeb Ait Lounis, L. Mekimène, D. Mazi, Thinhinane Hamidchi, S. Hadjal, Samia Boualit, M. Benalia   +6 more
semanticscholar   +1 more source