Margarines
Mostrando 1-12 de 12 artigos, teses e dissertações.
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1. FOODÔMICA POR RMN DE 1H PARA MONITORAMENTO DA ESTABILIDADE OXIDATIVA DE MARGARINAS SUBMETIDAS AO TRATAMENTO TÉRMICO
Foods with high lipid contents are susceptible to deterioration by oxidative processes that lead to the formation of food rancid. Determining the chemical nature of lipid oxidation products presents a nutritional and health interest due to the possibility of formation of compounds related to the development of degenerative diseases such as Parkinson’s and
Quím. Nova. Publicado em: 21/10/2019
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2. 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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3. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
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4. Gorduras em laticínios, ovos, margarinas e óleos : implicações para a aterosclerose / Fat content of dairy products, eggs, margarines and oils : implications for atherosclerosis
Publicado em: 2011
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5. Efeitos da suplementação de manteiga e margarinas no metabolismo lipídico e inflamação de portadores de síndrome metabólica que mantiveram seus hábitos usuais de vida / Effects of butter and margarines supplementation in the lipid metabolism and inflammation of metabolic syndrome individuals in free living state
Introdução: O consumo de manteigas e margarinas faz parte do hábito alimentar da população e é uma forma eficaz de suplementação de ácidos graxos. No entanto, até o momento se desconhece os efeitos de ácidos graxos saturados, trans, monoinsaturados, poliinsaturados e de fitosteróis no perfil lipídico, inflamatório, de marcadores de disfunção
Publicado em: 2010
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6. 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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7. 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
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8. Evaluation of the levels of trans fatty acids in margarine and fat spreads after RDC 360 resolution (ANVISA) / Avaliação dos teores de ácidos graxos trans em margarinas e cremes vegetais após a resolução RDC 360 (ANVISA)
A ingestão de ácidos graxos trans tem sido consistentemente mostrada ter efeitos adversos nos lipídeos sanguíneos, principalmente na razão LDL:HDL colesterol, que é um forte marcador de risco cardiovascular. De acordo com a Resolução RDC (Resolução da Diretoria Colegiada) de número 360 da ANVISA, de 23 de dezembro de 2003 da ANVISA, (Agência Naci
Publicado em: 2008
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9. Evaluation of the Fatty Acids Composition of Zero Trans Margarines e Fat Spreads Marketed in Rio de Janeiro State. / Avaliação da Composição em Ácidos Graxos de Margarinas e Creme Vegetal Zero Trans Comercializados no Estado do Rio de Janeiro
Os sucessivos avanços em pesquisas relacionando o consumo de isômeros trans das gorduras parcialmente hidrogenadas com as doenças coronarianas e os riscos para a saúde humana, foram amplamente difundidos entre a população mundial. Surgiu, então, a necessidade de se buscar produtos alternativos para substituir as gorduras vegetais parcialmente hidrogen
Publicado em: 2007
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10. Otimização da reação de interesterificação química do óleo de palma
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with 0.4% MeONa
Química Nova. Publicado em: 2005-08
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11. Hidrocarbonetos policiclicos aromaticos em oleo de milho, margarina, creme vegetal e maionese e efeito do processamento na contaminação
In the present study, the contamination by benzo(a)pyrene B(a)P of corn oils produced and marketed in Brazil was monitored. The effect of the drying and grinding processes of the corn , and the refining process of the crude oil on the contamination of the refined oil was also studied. Besides, eight polycyclic aromatic hydrocarbons (PAHs) were determined in
Publicado em: 1998
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12. High-Stearic and High-Oleic Cottonseed Oils Produced by Hairpin RNA-Mediated Post-Transcriptional Gene Silencing1
We have genetically modified the fatty acid composition of cottonseed oil using the recently developed technique of hairpin RNA-mediated gene silencing to down-regulate the seed expression of two key fatty acid desaturase genes, ghSAD-1-encoding stearoyl-acyl-carrier protein Δ9-desaturase and ghFAD2-1-encoding oleoyl-phosphatidylcholine ω6-desaturase. Hair
American Society of Plant Physiologists.