Results 21 to 30 of about 6,890 (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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Trans fatty acid isomers from hydrogenated fats: The controversy about health implications
Grasas y Aceites, 1995 Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from ...
Alfonso Valenzuela +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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Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions [PDF]
, 2015 Dolgozatom témájaként ezért a kézműves jellegű cukrászati krémek és fagylaltok szerkezetének stabilitását vizsgáltam termofizikai és állománytulajdonságok mérésére alkalmas műszerekkel.
Zeke, Ildikó
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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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Eliminating artificial trans fatty acids in Argentina: estimated effects on the burden of coronary heart disease and costs [PDF]
, 2015 Objective: To estimate the impact of Argentine policies to reduce trans fatty acids (TFA) on coronary heart disease (CHD), disability-adjusted life years (DALYs) and associated health-care costs.
Augustovski, Federico Ariel +8 more
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Oils and fats on food: is it possible to have a healthy diet? [PDF]
, 2017 Oils and fats are an important part of our diet as components of many food formulations. Thus, they are retailed for domestic or hostelry uses and broadly used by food industry for the elaboration of margarines, ice cream, canned food, pre-cooked ...
Garcés Mancheño, Rafael +3 more
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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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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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