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
Modelling Future Coronary Heart Disease Mortality to 2030 in the British Isles. [PDF]
, 2015 OBJECTIVE: Despite rapid declines over the last two decades, coronary heart disease (CHD) mortality rates in the British Isles are still amongst the highest in Europe.
A Martin +37 more
core +4 more sources
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 +4 more
core +1 more source
Dietary fatty acid patterns and risk of metabolic syndrome: Tehran lipid and glucose study
European Journal of Medical Research, 2023 Background The association between individual dietary fatty acids (FAs) and risk of metabolic syndrome (MetS) has been investigated in previous studies. However, synergistic or additive effects of multiple FA have received less attention. Hence, we aimed
Parvin Mirmiran +3 more
doaj +1 more source
Industrially produced trans fat and saturated fat content of food products in Jamaica
Revista Panamericana de Salud Pública, 2023 Objective. To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids.
Rasheed Perry +2 more
doaj +1 more source
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
core +2 more sources
Fat sets and saturated ideals [PDF]
Journal of Symbolic Logic, 2003 AbstractWe strengthen a theorem of Gitik and Shelah [6] by showing that if κ is either weakly inaccessible or the successor of a singular cardinal andSis a stationary subset of κ such thatNSκ↾Sis saturated then κ ∖Sis fat. Using this theorem we derive some results about the existence of fat stationary sets.
openaire +2 more sources
Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women [PDF]
, 2001 We tested whether trans fatty acids and saturated fatty acids had different effects on flow-mediated vasodilation (FMD), a risk marker of coronary heart disease (CHD). Consumption of trans fatty acids is related to increased risk of CHD, probably through
Bots, M.L., Katan, M.B., Roos, N.M., de
core +2 more sources
Fatty acid composition of plasma lipids in healthy Portuguese children: Is the Mediterranean diet disappearing? [PDF]
, 2001 Background: Adults and children in Mediterranean countries are believed to consume a Mediterranean-type diet wh ich is h ig her in monounsaturated a nd n-3 polyunsaturated fatty acids than compared to central and northern parts of Europe and has ...
Feldl, Franziska +2 more
core +1 more source
TRANS-FATS OF PROCESSED AND FRIED FOODS – A CHOICE FOR TASTE OR SERIOUS HEALTH PROBLEMS? [PDF]
Exploratory Animal and Medical Research, 2019 Trans-fats are mainly created by us during conversion of liquid unsaturated fats (oils) to semisolid saturated fats to use them in the processed and fried foods.
Shibabrata Pattanayak
doaj