Results 11 to 20 of about 48,133 (258)
Revista Panamericana de Salud Pública, 2021 Objective. Identify the nutritional profile of food products exempted from presenting one or more front-ofpackage nutritional warnings during the first stage of Law 30,021 on the Promotion of Healthy Eating for Children and Adolescents in Peru.
Jaime Delgado Zegarra +1 more
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Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
Foods, 2022 Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in ...
Melissa Perez-Santana +4 more
doaj +1 more source
Nutritional profile of ultra-processed foods consumed by children in Rio de Janeiro
Revista de Saúde Pública, 2020 OBJECTIVE To analyze the nutritional composition of ultra-processed foods consumed by children that attend basic health units. METHODS This is a cross-sectional study with a representative probabilistic sample of 536 children aged between 6 and 59 ...
Carine de Oliveira Avelar Anastácio +4 more
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Saturated fats and cardiovascular disease risk: A review
Journal of Clinical and Preventive Cardiology, 2017 Saturated fats have been in the line of fire for more than three decades. The major mistake in understanding fats was to equate all saturated fatty acids as one.
Ishi Khosla, Gayatri C Khosla1
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Scientific Reports, 2021 Overconsumption of saturated fats promotes obesity and type 2 diabetes. Excess weight gain in early life may be particularly detrimental by promoting earlier diabetes onset and potentially by adversely affecting normal development.
Maria M. Glavas +7 more
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DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS
Harčova Nauka ì Tehnologìâ, 2023 The issue of obtaining fat compositions with a reduced content of saturated and trans fats by the method of oleogelation has been studied. The relevance of complex research on the development of oleogels is substantiated.
T. Matveeva +4 more
doaj +1 more source
Oleogels for the development of healthy meat products: A review
Applied Food Research, 2022 The processed meat product industry is showing a full bloom and is witnessing an increasing trend in consumption due to worldwide popularity of these products.
Shaziya Manzoor +4 more
doaj +1 more source
Dairy Fat and Cardiovascular Health
Foods, 2020 Current scientific evidence points to a neutral or positive effect of dairy fats intake on cardiovascular health. After years of controversy, with many guidelines recommending a reduced intake of dairy products, and preferably low or nonfat dairy foods ...
Esther Sendra
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Australian and New Zealand Journal of Public Health, 2013 Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible.
Rachel H. Foster, Nick Wilson
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Oleogels: Promising alternatives to solid fats for food applications
Food Hydrocolloids for Health, 2022 Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food ...
Shaziya Manzoor +3 more
doaj +1 more source