Results 111 to 120 of about 860 (138)
Associations of major dietary patterns with cardiometabolic risk factors among Iranian patients with type 1 diabetes. [PDF]
Prev Med RepShojaeian Z +7 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Physicochemical and textural properties of puff pastry margarines
European Journal of Lipid Science and Technology, 2011AbstractIn this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine ...
Biljana Pajin +5 more
openaire +1 more source
European Journal of Lipid Science and Technology, 2020
AbstractDeveloping trans‐free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil‐based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality.
Detry, Roxane +6 more
openaire +1 more source
AbstractDeveloping trans‐free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil‐based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality.
Detry, Roxane +6 more
openaire +1 more source
Challenges related to the application of high and lowtransmargarine in puff pastry production
Journal of Food Processing and Preservation, 2017Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with different trans and saturated fatty acids content, in different quantities (35%, 45%, and 55% on flour basis) and with different ...
Dragana Šoronja-Simović +5 more
openaire +2 more sources
Food Chemistry
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs)
Jixian, Mao, Weihao, Ye, Zong, Meng
openaire +2 more sources
The oil phase obtained by blending and oleogel methods has potential for the production of non‑hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs)
Jixian, Mao, Weihao, Ye, Zong, Meng
openaire +2 more sources
Development of healthier puff pastries olive pomace oil-based margarines
2023Peer ...
Álvarez, M. Dolores +3 more
openaire +1 more source
2021
This work presents advances in vegetable fat crystallization for puff pastry margarine ...
openaire +1 more source
This work presents advances in vegetable fat crystallization for puff pastry margarine ...
openaire +1 more source