Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain
Grasas y Aceites, 2003 This study examines the fatty acid composition of margarines of major consumption in Spain in 2000. All the margarines contained at least 20% of linoleic acid, the average content of this fatty acid being 38%.
Elvira Larqué +4 more
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Margarine products quality monitoring using reflectance UV-VIS-SWNIR spectroscopy [PDF]
, 2008 Margarine is a term that can indicate any of a wide range of butter substitutes. Due to the great diversity of the raw material, margarine end-product quality characteristics are expected to be highly diversified.
Antó, Rui C. Martins, Vitor V. Lopes
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Intake of fat-soluble vitamins in the Belgian population : adequacy and contribution of foods, fortified foods and supplements [PDF]
, 2017 A key challenge of public health nutrition is to provide the majority of the population with a sufficient level of micronutrients while preventing high-consumers from exceeding the tolerable upper intake level.
de Ridder, Karin +7 more
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Hydrogenated fat consumption affects cholesterol synthesis in moderately hypercholesterolemic women
Journal of Lipid Research, 2000 To determine mechanisms by which hydrogenated fat influences plasma lipid levels, 14 women (65–71 yrs with LDL-C ≥ 130 mg·dl−1) consumed, for 5-week periods each, a baseline (BL) diet (39% kcal fat, 164 mg chol·1000 kcal−1) and reduced fat diets (30 ...
Nirupa R. Matthan +3 more
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Sources alimentaires et consommation estimée de CLA
Oléagineux, Corps gras, Lipides, 2005 The term “conjugated linoleic acid” (CLA) describes a group of geometrical and positional isomers of linoleic acid (18 : 2 9cis 12cis) with double bonds in conjugated position.
Combe Nicole, Morin Odile
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Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women [PDF]
, 2001 We tested whether trans fatty acids and saturated fatty acids had different effects on flow-mediated vasodilation (FMD), a risk marker of coronary heart disease (CHD). Consumption of trans fatty acids is related to increased risk of CHD, probably through
Bots, M.L., Katan, M.B., Roos, N.M., de
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Élaboration d’une nouvelle margarine additionnée des huiles essentielles de Citrus limon
Oilseeds and fats, crops and lipids, 2014 Ce travail s’est concentré sur la valorisation des huiles essentielles de Citrus limon. Ces dernières ont été extraites par pression à froid et par hydrodistillation, les rendements obtenus sont équivalents, respectivement, à 1,02 %
Himed Louiza, Barkat Malika
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Sodium reduction in margarine using NaCl substitutes
Anais da Academia Brasileira de Ciências, 2017 Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes
CARLA GONÇALVES +5 more
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Technical aspects of trans reduction in modified fats
Oléagineux, Corps gras, Lipides, 2005 Modification of the solid phase lines of naturally occurring oils and fats is required to produce optimal hardstocks for fat continuous products like margarines, spreads and shortenings. Trans-free hardstocks are produced by combination of the trans-free
Van Duijn Gerrit
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Effectiveness of customary use of phytosterol/-stanol enriched margarines on blood cholesterol lowering. [PDF]
, 2006 Postlaunch monitoring of functional foods can encompass monitoring of effectiveness under conditions of customary use. To this end, the effectiveness of phytosterol/-stanol enriched margarine consumption in free-living conditions was investigated with ...
Jong, Nynke de +4 more
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