Results 41 to 50 of about 8,988 (207)

Abdominal chicken fat fractionation

Grasas y Aceites, 2002
The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were ...
Chiu Chih Ming, Luiz Antonio Gioielli, Victor Sotero Solis   +2 more
doaj   +1 more source

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, EarlyView.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

Química Nova, 2005
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils.
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando   +2 more
doaj   +1 more source

Physicochemical Properties and Storage Stability of Margarine Containing Anthocyanins from Roselle Calyces

Chemical Engineering Transactions, 2017
Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e.
D.N.A. Zaidel, N.S. Sahat, Y.M.M. Jusoh, I.I. Muhamad   +3 more
doaj   +1 more source

A century of vitamin E research: The innovative journey from basic biology to synthetic bio‐manufacturing

Journal of Integrative Plant Biology, EarlyView.
For a century, Vitamin E has been studied for its health benefits. This review traces its journey from basic biological discovery, and the recent identification of its link to chlorophyll degradation, to the modern era of sustainable microbial manufacturing, highlighting the innovative technologies that define its future production.
Ruiqi Zhang, Yuqing Ren, Yuehe Zhao, Hongyan Zheng, Yanzhong Luo, Yuan Liu, Lei Wang, Lan Zhang   +7 more
wiley   +1 more source

Marché européen des margarines et des matières grasses à tartiner

Oléagineux, Corps gras, Lipides, 2005
IMACE, the International Margarine Association of the Countries of Europe represents 21 national associations of the margarine industry. While in 2003 the World Production increased to 10.1 Mt (9.3 Mt in 1998), the production of the European countries of
Herreman Inneke
doaj   +1 more source

Olive oil in food spreads

Grasas y Aceites, 2004
Chemical hydrogenation of unsaturated fatty acids is a commonly applied reaction to food industries. The process may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing positional and geometrical isomers ...
Miguel A. Blanco Muñoz
doaj   +1 more source

High cholesterol absorption efficiency interferes with bile acid metabolism and cholesterol elimination from the body

Journal of Internal Medicine, EarlyView.
Abstract Background Elevated low‐density lipoprotein (LDL) cholesterol causes atherosclerotic cardiovascular diseases. Variables of whole‐body cholesterol metabolism, for example, high cholesterol absorption efficiency, might also be atherogenic, whereas the role of bile acids is controversial.
Piia Simonen, Ingmar Wester, Jyri Lommi, Juha Sinisalo, Helena Gylling   +4 more
wiley   +1 more source

Formulation of fats using neural networks: commercial products and pilot-plant production

Grasas y Aceites, 2003
In the present work, trials were carried out to verify the range of application of a neural network, designed to formulate fats from 3 raw materials from soybean.
Jane Mara Block, Daniel Barrera-Arellano, Rodrigo Almeida, Fernando C. Gomide, Roberto Book Moretti   +4 more
doaj   +1 more source

The Effect of 6 Months of Dietary Counselling on Sleep Outcomes Among Patients With Cardiovascular Diseases: A Randomised Controlled Trial

Journal of Sleep Research, EarlyView.
ABSTRACT Sleep problems are highly prevalent among patients with cardiovascular diseases (CVD). We examined the effect of dietary counselling on sleep outcomes among patients with CVD. We performed secondary analyses within a previously conducted six‐month randomised controlled trial among patients with CVD.
Auke J. C. F. Verkaar, Iris van Damme, Eva R. van Veldhuisen, H. Myrthe Boss, Johanna M. Geleijnse, Renate M. Winkels   +5 more
wiley   +1 more source