Margarine
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Effect of cooking with interesterified margarine in the chemical composition of fish
Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reducti
Food Sci. Technol. Publicado em: 22/07/2019
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2. Avaliação comparativa da pegada de carbono de margarina e manteiga produzidas no Sul do Brasil
RESUMO A avaliação de ciclo de vida (ACV) é uma técnica de estimativa de impactos ambientais, como emissão de gases de efeito estufa (CO2eq), para geração de produto ou realização de processo. O objetivo deste estudo foi estabelecer a pegada de carbono para a produção da margarina e da manteiga com uso das normas ISO e PAS aplicadas a uma empresa
Eng. Sanit. Ambient.. Publicado em: 25/04/2019
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3. Were policies in Brazil effective to reducing trans fat from industrial origin in foods?
ABSTRACT OBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency o
Rev. Saúde Pública. Publicado em: 09/04/2018
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4. 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
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5. Sodium reduction in margarine using NaCl substitutes
ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced.
An. Acad. Bras. Ciênc.. Publicado em: 17/08/2017
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6. 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
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7. Omega 3 fatty acid for the prevention of cognitive decline and dementia
BACKGROUND: Evidence from observational studies suggests that diets high in omega-3 long-chain polyunsaturated fatty acids (PUFA) may protect people from cognitive decline and dementia. The strength of this potential protective effect has recently been tested in randomized controlled trials. OBJECTIVES: To assess the effects of omega-3 PUFA supplementation f
Sao Paulo Med. J.. Publicado em: 2012
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8. Desenvolvimento de margarina probiótica e simbiótica: viabilidade do probiótico no produto e resistência in vitro / Development of probiotic and synbiotic margarine: viability of probiotic in the product and in vitro resistance
O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do tr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/11/2010
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9. Estudo do equilibrio solido-liquido em sistemas binarios de alcoois graxos atraves da calorimetria exploratoria diferencial / Solid-liquid equilibrium for fatty alcohols binary system by differential scanning calorimetry
Fatty alcohols are minor constituents of vegetal tissues, being mainly found in vegetal waxes. Fatty alcohols are used in industry as emulsifiers, surfactants or emollients agents. There are many studies about the use of fatty alcohol associated with fatty acids as substitutes for the hydrogenation process of margarine manufacturing and other edible emulsion
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/03/2010
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10. 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
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11. Validação de metodologia para a determinação simultânea dos antioxidantes sintéticos em óleos vegetais, margarinas e gorduras hidrogenadas por CLAE/UV
The use of antioxidants either to prevent or retard food's lipids oxidation was approved after inquires that verified their security within a daily intake limit. In this study, the methodology was developed and validated for the analysis of synthetic antioxidants: propylgallate (PG), tert-butylhydroquinone (TBHQ), butylhydroxyanisole (BHA), octylgallate (OG)
Química Nova. Publicado em: 2009
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12. Strategy on agribusiness chains as a tool to estimulate regional development: proposition of an analysis model, and its aplication on soybean chanin in Toledo (PR) / EstratÃgia nas cadeias do agronegÃcio como ferramenta indutora do desenvolvimento regional: proposiÃÃo de modelo de anÃlise e aplicaÃÃo na cadeia da soja em Toledo (PR)
This study analyses strategically the regional development together with the economical viability subject. An analysis model is proposed, inspired on SWOT and BCG matricial analysis, bringing concenpts from business strategy, creating tolls based on a theorical structure about regional development and economical viability analysis. This model is applied on s
Publicado em: 2009