Results 31 to 40 of about 6,927 (223)

Determination of the distribution of water droplet sizes in butter and margarine using pulsed field gradient-NMR and confocal scanning laser microscopy : this thesis was presented in partial fulfillment of the requirements for [the] degree of Master of Science in Chemistry at Massey University [PDF]

, 1999
PFG-NMR has been used to determine the distribution of water droplets in emulsions. Especially, it has been used to measure the samples with high optical dense systems and highly viscous systems Butters and Margarines).
Lu, Ming
core  

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
core   +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
doaj   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

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, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 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., Šoronja-Simović Dragana M., Šereš Zita I., Šimurina Olivera D., Selaković Anastasija I., Maravić Nikola R., Filipčev Bojana V.   +6 more
doaj   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

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, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Cognition in menopausal women

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Cognitive health in postmenopausal women is significantly affected by hormonal shifts, especially the drop in estrogen levels. This review explores the intricate relationship between menopause and cognitive functions across six domains: perception, attention, memory, language, executive functioning, and motor skills.
Suvarna Khadilkar, Jharna Mahajan (Bhanushali), Anuradha P. Mahto, Satish Khadilkar   +3 more
wiley   +1 more source

Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines [PDF]

, 2018
Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats.
Huang, Huihua, Ma, Xiang, Shim, Youn Young, Wang, Yong, Zhang, Zhen   +4 more
core   +1 more source

Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks

Grasas y Aceites, 2013
The formulation of products with low levels of saturated and trans fatty acids is a new challenge for industries, and alternative raw materials have been studied. Artificial neural networks (ANNs) have been used for this process.
R. K.A. Garcia, K. Moreira Gandra, D. Barrera-Arellano   +2 more
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source