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Results: 1 to 20 of 98

Related Citations for PubMed (Select 24800390)

1.

Formulation of a functional fat spread stabilised by natural antioxidants and emulsifiers.

Rege SA, Momin SA, Wadekar SD, Bhowmick DN.

Malays J Nutr. 2013 Apr;19(1):121-9.

PMID:
24800390
2.
3.

Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.

Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC.

J Food Sci. 2011 Jan-Feb;76(1):C21-30. doi: 10.1111/j.1750-3841.2010.01922.x. Epub 2010 Dec 1.

PMID:
21535649
4.

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.

Fauzi SH, Rashid NA, Omar Z.

Food Chem. 2013 Apr 15;137(1-4):8-17. doi: 10.1016/j.foodchem.2012.09.086. Epub 2012 Oct 12.

PMID:
23199984
5.

Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.

Pennisi Forell SC, Ranalli N, Zaritzky NE, Andrés SC, Califano AN.

Meat Sci. 2010 Oct;86(2):364-70. doi: 10.1016/j.meatsci.2010.05.015. Epub 2010 May 21.

PMID:
20646837
6.
7.
8.

Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil.

Zaborowska Z, Przygoński K, Bilska A.

Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):283-91.

PMID:
22744949
9.

Flame and graphite furnace atomic absorption spectrometry for trace element determination in vegetable oils, margarine and butter after sample emulsification.

Ieggli CV, Bohrer D, Do Nascimento PC, De Carvalho LM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 May;28(5):640-8. doi: 10.1080/19440049.2011.555843.

PMID:
21424962
10.

Quality of margarine: fats selection and processing parameters.

Miskandar MS, Man YC, Yusoff MS, Rahman RA.

Asia Pac J Clin Nutr. 2005;14(4):387-95. Review.

11.

Preparation of margarines from organogels of sunflower wax and vegetable oils.

Hwang HS, Singh M, Winkler-Moser JK, Bakota EL, Liu SX.

J Food Sci. 2014 Oct;79(10):C1926-32. doi: 10.1111/1750-3841.12596. Epub 2014 Sep 16.

PMID:
25227583
12.

Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat.

Sellami M, Ghamgui H, Frikha F, Gargouri Y, Miled N.

BMC Biotechnol. 2012 Aug 13;12:48. doi: 10.1186/1472-6750-12-48.

13.

Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.

Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT.

J Sci Food Agric. 2010 Mar 15;90(4):703-11. doi: 10.1002/jsfa.3872.

PMID:
20355102
14.

Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.

Adhikari P, Hu P.

J Food Sci. 2012 Dec;77(12):C1285-92. doi: 10.1111/j.1750-3841.2012.02977.x. Epub 2012 Nov 9.

PMID:
23140327
15.

Synthesis and characterization of canola oil-stearic acid-based trans-free structured lipids for possible margarine application.

Lumor SE, Jones KC, Ashby R, Strahan GD, Kim BH, Lee GC, Shaw JF, Kays SE, Chang SW, Foglia TA, Akoh CC.

J Agric Food Chem. 2007 Dec 26;55(26):10692-702. Epub 2007 Dec 5.

PMID:
18052237
16.

Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.

Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT.

J Food Sci. 2012 Apr;77(4):C454-60. doi: 10.1111/j.1750-3841.2012.02637.x.

PMID:
22515238
17.

Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.

Norlida HM, Md Ali AR, Muhadhir I.

Int J Food Sci Nutr. 1996 Jan;47(1):71-4.

PMID:
8616676
18.

Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine.

Müller H, Jordal O, Seljeflot I, Kierulf P, Kirkhus B, Ledsaak O, Pedersen JI.

Br J Nutr. 1998 Sep;80(3):243-51.

PMID:
9875064
19.

trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.

Kim BH, Lumor SE, Akoh CC.

J Agric Food Chem. 2008 Sep 10;56(17):8195-205. doi: 10.1021/jf801412v. Epub 2008 Aug 16.

PMID:
18707123
20.

Palm oil versus hydrogenated soybean oil: effects on serum lipids and plasma haemostatic variables.

Pedersen JI, Muller H, Seljeflot I, Kirkhus B.

Asia Pac J Clin Nutr. 2005;14(4):348-57.

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