Hydrogenated Fat
Mostrando 1-12 de 33 artigos, teses e dissertações.
-
1. Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase
Abstract Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty
Acta Cir. Bras.. Publicado em: 2017-12
-
2. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-12
-
3. Oxidative stress and fatty acid profile in Wistar rats subjected to acute food restriction and refeeding with high-fat diets
PURPOSE: To assess oxidative stress and the profile of fatty acids incorporated into the hepatic tissue of animals refed with high-fat (HF) diets after acute food restriction.METHODS: Fifty male Wistar rats were divided into five groups and fasting for 48 hours. One group was sacrificed without refeeding (NR), a control group (C) was refed with the standard
Acta Cir. Bras.. Publicado em: 2014-03
-
4. Influência da adição de hardfats sobre as propriedades tecnológicas do óleo de palma visando a aplicação em chocolates / Influence of the addition of hardfats on technological properties of palm oil aiming the application in chocolate
Palm threes (Elaesis guineensis) are one of the main sources of industrial vegetable oils. Palm oil, extracted from the pulp of the fruit is widely used in the food industry, as for instance, in the production of chocolates. However, in many applications the amount of palm oil added is restricted by its preferential ß - polymorphism, slow crystallization ra
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/09/2011
-
5. Behavior of binary lipid in the production of microparticles by spray chilling and its influence on the hydrophilic core release / Comportamento de misturas binarias lipidicas na produção de microparticulas por spray chilling e sua influencia na liberação de recheio hidrofilico
The ease to obtain lipid microparticles and the possibility of their production in an industrial scale increase the interest of the food market to process this kind of particles. However, these microparticles present disadvantages with regard to low encapsulation and the expulsion of the core material core during storage. Thus, the purpose of this work was t
Publicado em: 2010
-
6. OTIMIZAÇÃO DE METODOLOGIA DE ANÁLISE DE ÁCIDO GRAXO TRANS (C18:1 9t) POR ELETROFERESE CAPILAR EM AMOSTRAS ALIMENTÍCIAS
Foi desenvolvido um método alternativo para determinação do teor de trans total expresso em ácido elaídico utilizando eletroforese capilar de zona (CZE), com detecção indireta no UV em 224 nm e tempo de análise em torno de 8 minutos. O eletrólito de corrida otimizado é composto por 15,0 mmol L-1 KH2PO4 / Na2HPO4 (pH em torno de 6,8); Brij 35 8,0 mm
Publicado em: 2010
-
7. INFLUENCE DIFFERENT FATTY ACID OF THE DIET ON AN ANIMAL MODEL OF MANIA INDUCED BY AMPHETAMINE IN RATS / INFLUÊNCIA DOS DIFERENTES ÁCIDOS GRAXOS DA DIETA SOBRE UM MODELO ANIMAL DE MANIA INDUZIDO POR ANFETAMINA EM RATOS
Fatty acids (FA) are constituent important of the neuronal phospholipids membranes and they carry out important functions in the development and function of the brain During the last decades changes were observed in the feeding habits of western countries, with an increase of the trans FA and omega-6 (n-6) and detriment of omega-3 fatty acids (n-3) consumpti
Publicado em: 2010
-
8. Obtenção de gorduras zero trans por interesterificação quimica e caracterização para aplicação em alimentos / Obtaining zero trans fats by chemical interesterification and characterization for food applications
Chemical interesterification has been used as the main alternative for obtaining zero trans plastic fats. In particular, interesterification of liquid oils with fully hydrogenated oils (or hardfats) is the most versatile way for producing zero trans fats, yielding fat bases with different properties for food applications. In this work, blends of soybean oil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/08/2009
-
9. Evaluation of subproduct of corn grains obtained from ethanol production in ration for finishing pigs / Avaliação de subproduto dos grãos de milho obtido da produção de etanol em ração para suínos em terminação
Two experiments were conducted to evaluate the effect of the inclusion of corn DDGS in the ration for finishing pigs on the growth performance and carcass characteristics. In the experiment I, 72 animals were used, assigned in a randomized block design, in a 3 x 2 factorial arrangement (0, 10 and 20 % of DDGS x barrows and gilts), with three replicates and f
Publicado em: 2009
-
10. Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions: 100 ºC,
Química Nova. Publicado em: 2009
-
11. Development and application of low trans fat in margarine and plain cake. / Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo ingles.
Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals? milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence,
Publicado em: 2008
-
12. Traditional and light vanilla ice cream : sensorial and instrumental profile / Sorvete sabor creme tradicional e "light" : perfil sensorial e instrumental
Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demo
Publicado em: 2008