Results 21 to 30 of about 8,988 (207)
Алматы технологиялық университетінің хабаршысы, 2021 In the article the results of experiments on the use Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32" when cooking custard carrot and impact on the quality of the finished product.
A. ZH. Rustemova +2 more
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Marketing research and brand management in the margarine market
УправленецShifts in the Russian margarine market have produced changes in consumer behaviour patterns and caused a decline in sales of a number of brands. The study aims to reveal new trends in the fats and oils market and tests the hypotheses that end consumers ...
Larisa M. Kapustina +2 more
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The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
Czech Journal of Food Sciences, 2009 Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed.
M. Tesařová +4 more
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Technical aspects of trans reduction in margarines
Oléagineux, Corps gras, Lipides, 2000 The opinion of nutritional science on the effect of trans fatty acids on blood cholesterol has drastically changed during the last decade. As a reaction to these new findings, the European margarine industry decided in the mid nineties to eliminate trans
Van Duijn Gerrit
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Lipids in Health and Disease, 2017 Background Chia (Salvia hispanica L.) is known as power house of omega fatty acids which has great health benefits. It contains up to 78% linolenic acid (ω-3) and 18% linoleic acid (ω-6), which could be a great source of omega-3 fatty acids for ...
Muhammad Nadeem +4 more
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International Journal of Food Science and Nutrition, 2016 Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated.
M. Garsetti +4 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Margarines with linseed oil: nutritional interests, specificities and development
Oilseeds and fats, crops and lipids, 2015 The last national study on individual food consumption confirmed that French consumers have a very low intake of omega 3 alpha-linolenic acid (ALA), as well as an inadequate balance between omega 6 and omega 3 fatty acids, that should
Renault Anne
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Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
Effects of quantity and layers number of low trans margarines on puff pastry quality [PDF]
Food and Feed Research, 2017 The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the
Zahorec Jana J. +6 more
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