ライフサイエンスコーパス: butter

1 en, canned tuna, leafy vegetables, bread and butter).

2 hysical properties are also similar to cocoa butter.

3 FA, potentially extending the shelf life of butter.

4 ging materials to prevent lipid oxidation of butter.

5 ome low-calorie fats to substitute for cocoa butter.

6 lyceride profile (POP, SOS and POS) to cocoa butter.

7 method described for the evaluation of ML in butter.

8 simultaneous determination of ML residues in butter.

9 ed for selective determination of acetoin in butter.

10 ysis of total cholesterol in human serum and butter.

11 for the detection of adulteration ratios of butter.

12 SHS exhibited full compatibility with cocoa butter.

13 es was examined in laboratory scale produced butter.

14 ule and 300 g white maize porridge with 20 g butter.

15 ult volunteers (3 women and 2 men) with 10 g butter.

16 and low-fat dairy products, milk, cheese, or butter.

17 with those who never/almost never ate peanut butter.

18 for detection and quantification of lard in butter.

19 lower oil, canola oil, coconut oil, or cocoa butter.

20 l, and palmitic and stearic acids from cocoa butter.

21 eviously learned salivary response to peanut butter.

22 liable application in the quality control of butter.

23 2, 0.5g peanut butter; and step 3, 3g peanut butter.

24 asting can increase Ara h 1 levels in peanut butter.

25 ated to alter the nutritional composition of butter.

26 and no HMF was detected in raw and clarified butters.

27 ydroxymethylfurfural (HMF) in raw and cooked butters.

28 those found in the above-mentioned tropical butters.

29 Ten congeners were measurable in butter (0.27-2.5 pg/g) and nine congeners were measurabl

30 s (0.72 higher SD per serving/d, P < 0.001), butter (0.43 higher SD per serving/d, P < 0.001), and hi

31 lowed by creams (22 [13%]), oils (21 [12%]), butters (14 [8%]), and ointments (3 [2%]).

32 in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 mug kg(-1) of fat).

33 ef, lamb and dairy products such as milk and butter(2,3), but only around 19% or 12% of dietary TVA i

34 significantly different (cheese: 3.18 0.04, butter: 3.31 0.04, MUFA: 3.00 0.04, PUFA: 2.81 0.04, CHO

35 esemble the triacylglycerol profile of cocoa butter (35% POS, 22% SOS, 17% POP).

36 P for trend <.001) in women consuming peanut butter 5 times or more a week (equivalent to > or =140 g

37 2.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (S

38 Butter addition led to a 2.5 fold increased liberation f

39 s and ANN methods can be applied for testing butter adulteration.

40 he results indicate that the contribution of butter alone to the exposure to CML and HMF is very low.

41 sed fruit in south-east Asia, as a new Cocoa Butter Alternative (CBA).

42 Cocoa butter alternatives with similar saturated fat content,

43 for the industry to find high quality cocoa butter alternatives.

44 Effects of butter and 2 types of margarine on blood lipid and lipop

45 r=0.320 and r=0.793 with peroxide value for butter and back-fat, respectively, and of r=0.767 and r=

46 The consumption of 1 serving of butter and cheese was associated with a higher risk of d

47 in different food matrices (cookies, peanut butter and chocolate dessert).

48 Fruits, vegetables, butter and coffee had the lowest AGE content.

49 ell uptake (2.33% and 1.38% for cookies with butter and cookies with vegetable oil, respectively) com

50 specific peanut allergen profiles in peanut butter and flour and peanut preparations for clinical us

51 l) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil).

52 nsumption of beef, pork, cheese, snacks, and butter and increased consumption (>150% of baseline valu

53 ing from 12% (fish and lemon) to 79% (peanut butter and jelly).

54 oconut, palm, and palm kernel oil) and fats (butter and lard) are hypercholesterolemic relative to mo

55 for the classification and discrimination of butter and lard-adulterated samples.

56 Dietary intake of butter and margarine explained most of the variance in P

57 Different butter and margarine samples were mixed at various conce

58 sed consumption of other added fats, such as butter and margarine, was positively associated with bod

59 in prick test with peanut extract and peanut butter and of specific IgE was 99%, 100%, and 100%, resp

60 Compared with a low-fat diet, both cocoa butter and olive oil HFDs induced similar levels of obes

61 Contaminated peanut butter and peanut products caused a nationwide salmonell

62 Peanut butter and peppers were recently responsible for outbrea

63 related with the peroxide value: r=0.466 for butter and r=0.898 for back-fat).

64 oviding 30 g unrandomized or randomized shea butter and sunflower oil blends (SSOBs), both of which c

65 highest and lowest intakes of nuts or peanut butter and the risk of gastric cardia adenocarcinoma, es

66 and apple sauce), one artisan product (apple butter) and two newly developed products (apple sauce an

67 o ghee, coconut oil, lard, organic clarified butter, and 'Brain Octane(R)' oil.

68 tained 50 g carbohydrate as white rice, 10 g butter, and 0.2 g [13C]triolein, and the beverages conta

69 rridge containing 1.2 mg beta-carotene, 20 g butter, and a 0.5-g corn oil capsule.

70 full fat, and reduced fat), yogurt, cheese, butter, and dairy calcium consumption with mortality for

71 0.01 mmol/L), whereas high-fat dairy (total, butter, and high-fat cheese) consumption was positively

72 in other types of added fat (vegetable oils, butter, and margarine) was positively associated with ch

73 f fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely asso

74 No CML was detected in clarified butter, and no HMF was detected in raw and clarified but

75 substitution analyses, replacing margarine, butter, and other vegetable oils with equal amounts of o

76 nts required a shift away from beef, cheese, butter, and snacks toward plant-based foods and fish and

77 triacylglycerol 3 h after the oleate, cocoa butter, and structured triacylglycerol meals were 1.36 (

78 1, 0.1 g peanut butter; step 2, 0.5g peanut butter; and step 3, 3g peanut butter.

79 hort study, intakes of nonfermented milk and butter are associated with higher all-cause mortality, a

80 Bog butters are large white or yellow waxy deposits regularl

81 , gamma-CEHC; OR: 1.80; 95% CI: 1.20, 2.70); butter-associated caprate (10:0) (OR: 1.81; 95% CI: 1.23

82 tion of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in

83 ive humidity (RH), similar to that of peanut butter at 70% RH, and at least as viscous as bitumen at

84 Equal-iron peanut butter-based diets were associated with higher plasma ir

85 Globular fat and serum solids in butter-based emulsions showed to fasten the water proton

86 supplemented with milk fat, instead of cocoa butter, both increased the severity of and shortened the

87 reak strain was isolated from brand X peanut butter, brand A crackers, and 15 other products.

88 ed from a cross between #394-1-27-12 (R) and Butter Bush (S) using QTL-seq bulk segregant analysis.

89 h of five 1.10 kg samples of unsalted market butter by accelerator mass spectrometry (AMS).

90 al processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochr

91 ced-fat cheese plus butter (RFC+B); group C, butter, calcium caseinate powder, and calcium supplement

92 s on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline sugar

93 PCB) congeners in 26 food items: beef steak, butter, canned tuna, catfish, cheese, eggs, french fries

94 ion) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS) methods and store

95 e studied and compared with those from cocoa butter (CB), to explore their possibilities as confectio

96 functional properties of fats such as cocoa butter (CB).

97 s significantly greater than that induced by butter (change from baseline: +24%; P = 0.002) and chedd

98 cost alternative to identify adulteration in butter cheese.

99 We compare butter clam size and growth patterns from different temp

100 Butter clam size and growth were restricted in early pos

101 explore the relationship between humans and butter clams (Saxidomus gigantea) throughout the Holocen

102 s, red meat, shellfish, fish, peanuts, rice, butter, coffee, beer, liquor, total alcohol, and multivi

103 st, canned tuna, leafy vegetables, bread and butter) collected in Montreal (Canada), Pretoria and Vhe

104 lending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat.

105 Additionally, wild mango butter comprises 65% SOS (1, 3-distearoyl-2-oleoyl-glyce

106 inverse association was also seen for peanut butter consumption [C3 compared with C0, HR: 0.75 (95% C

107 Energy-adjusted butter consumption and saturated fat intake were positiv

108 uate the associations between nut and peanut butter consumption and the risk of esophageal and gastri

109 potential benefits of higher nut and peanut butter consumption in lowering risk of type 2 diabetes i

110 g older American adults, both nut and peanut butter consumption were inversely associated with the ri

111 studied nut (peanuts, other nuts, and peanut butter) consumption in relation to the risk of cholecyst

112 nd textural properties of butter in which LH-butter contained higher health beneficial unsaturated fa

113 Roasted peanut butters contained 991 to 21,406 mug/g Ara h 1 and exceed

114 onfidence interval [CI], 1.3 to 5.3), peanut butter-containing products (matched odds ratio, 2.2; 95%

115 A total of 3918 peanut butter-containing products were recalled between January

116 d 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins

117 dar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardized meals th

118 s; corresponding values in doughnuts, peanut butter cookies, and salted crackers were 43, 51, and 61%

119 ve humidity influenced greening of sunflower butter cookies.

120 tection and 25% less than those recorded for butter covered with hydrogels without FA, potentially ex

121 5% CI, 1.6 to 10.0) and two brands of peanut butter crackers (brand A: matched odds ratio, 17.2; 95%

122 racted from both soft and semi-hard cheeses, butter, cream, sour cream, buttermilk, yoghurt and low-f

123 aric-based surfactants greatly reduced cocoa butter crystal size whereas the oleic acid-based surfact

124 Liquid-state surfactants suppressed cocoa butter crystallization at all time points, with sorbitan

125 Cocoa butter crystallization in the presence of sorbitan mono-

126 Overall, sorbitan esters impacted cocoa butter crystallization kinetics, though this depended on

127 vious analysis has determined that Irish bog butters derive from animal fat, their precise characteri

128 The rheological behaviour of slow cooled butter deviated from the matured ones by having a lower

129 er the cheese diet were lower than after the butter diet (-3.3%, P < 0.05) but were higher than after

130 LDL-cholesterol concentrations after the butter diet also increased significantly (from +6.1% to

131 but less tubular damage than a corresponding butter diet with the saturated palmitic acid (PA).

132 entrations were similar after the cheese and butter diets but were significantly higher than after th

133 mmol per liter) after subjects consumed the butter-enriched diet.

134 Cocoa butter equivalents (CBEs) are produced from vegetable fa

135 ree sunflower hard stearins (SHSs) and cocoa butter equivalents (CBEs) formulated by blending SHSs an

136 , 0.5, 1, and 2 mg/ml) was added to a peanut butter extract (5 mg/ml; pH 7.2), stirred, and centrifug

137 Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredi

138 ffectively for quantification of lard fat in butter fat samples with easy, robust, effective, low-cos

139 t [CCK-KO] mice) that were fed a diet of 20% butter fat would have altered fat metabolism.

140 o-oxidation was investigated in animal fats (butter fat, subcutaneous pig back-fat and subcutaneous h

141 acetyl, the predominant ketone in artificial butter flavoring and in the air at the plant.

142 sociated with exposure to the alpha-diketone butter flavoring, diacetyl (2,3-butanedione).

143 iterans caused by the inhalation of volatile butter-flavoring ingredients.

144 Mice were fed ovalbumin (OVA) or peanut butter for 1 week and then immunized and boosted with re

145 tified peanut oil, shortening, lamb fat, and butter for all 2,3,7,8-chlorine-substituted polychlorodi

146 participants who underwent OFC using peanut butter for the first time at Miyagi Children's Hospital

147 O, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects,

148 uring cold storage, FA-loaded MIHs protected butter from oxidation and led to TBARs values that were

149 Increased butter hardness and melting temperature results in decre

150 eported anecdotal evidence of an increase in butter hardness, leading to news reports blaming the inc

151 Analyses showed that wild mango butter has a light coloured fat with a similar fatty aci

152 that the consumption of SFAs from cheese and butter has similar effects on HDL cholesterol but differ

153 The fat food group, especially butter, has so far been thought to have a high N(epsilon

154 In contrast, SFAs from either cheese or butter have no significant effects on several other nonl

155 Food systems, such as cream and butter, have an emulsion or emulsion-like structure.

156 Butter, hazelnut, and briny flavours were also key chara

157 ified a single institutional brand of peanut butter (here called brand X) distributed to all faciliti

158 y a high intake of processed meat, red meat, butter, high-fat dairy products, eggs, and refined grain

159 women (n = 18) of meals enriched with cocoa butter, high-oleate sunflower oil (oleate), or a structu

160 , and for SFAs from dairy sources, including butter (HRSD: 0.94; 95% CI: 0.90, 0.99), cheese (HRSD: 0

161 which indicates potential to become a Cocoa Butter Improver (an enhancement of CBA).

162 was not possible to compare the firmness of butter in 2021 with butter produced in the past.

163 rgen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced

164 Neither margarine differed from butter in its effect on HDL cholesterol or triacylglycer

165 e was successfully induced to OVA and peanut butter in mast cell-deficient mice.

166 porary fraction of DEHP isolated from market butter in the U.S.

167 ified nutritional and textural properties of butter in which LH-butter contained higher health benefi

168 ared chocolate mass and by addition of cocoa butter in which the encapsulates were previously homogen

169 r the meal.Cheddar cheese, cream cheese, and butter induced similar increases in triglyceride concent

170 ification relating to textural properties of butter induced upon metabolic activities of L. helveticu

171 ecome concentrated in two co-products of the butter industry, buttermilk and butterserum.

172 tary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge.

173 ed a genetic correlation only with bread and butter intake in girls.

174 Butter intake increased total cholesterol and LDL choles

175 Margarine intake compared with butter intake lowered LDL-C levels 11% in adults (95% co

176 ion of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the

177 Furthermore, moderate butter intake was also followed by an increase in HDL ch

178 Cheese and butter intake was associated with a higher risk of T2D,

179 We compared the effects of moderate butter intake, moderate olive oil intake, and a habitual

180 Butter is known to have a cholesterol-raising effect and

181 However, compared with other dairy foods, butter is low in milk fat globule membrane (MFGM) conten

182 Butter is rich in saturated fat [saturated fatty acids (

183 The three-level stepwise OFC with peanut butter is safe for patients with peanut allergy, as indi

184 Cocoa butter is the pure butter extracted from cocoa beans and

185 ical composition of milk fat and hardness of butter, it was not possible to compare the firmness of b

186 nd macronutrients consisting of white-bread, butter, jam, and 2% milk plus hot cereal [Cream of Rice

187 ccording to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chem

188 termined the extent of TCDD contamination in butter, lamb fat, and cottonseed oil collected from rura

189 Fermented butter (LH-butter) was produced by churning the cream th

190 Cocoa butter LNPs presented an equally complete digestion as c

191 ith those who did not consume nuts or peanut butter [lowest category of consumption (C0)], participan

192 of MFGM and is an under-valued by-product of butter making.

193 The effect of cream heat treatment prior to butter manufacturing, fluctuating temperatures during st

194 elf-reported consumption of whole-fat dairy, butter, margarine, and baked desserts and with other cir

195 educed their intake of red meat (p < 0.001), butter, margarine, and cream (p < 0.001).

196 alysis was applied for the classification of butters, margarines and mixtures.

197 llness was associated with eating any peanut butter (matched odds ratio, 2.5; 95% confidence interval

198 ion analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent am

199 FVII:c increased after the oleate and cocoa butter meals but not after the structured triacylglycero

200 3 meals, more so after the oleate and cocoa butter meals than after the structured triacylglycerol m

201 The values 6 h after the oleate and cocoa butter meals were 11.3% (7.0%, 15.6%) and 9.9% (4.7%, 15

202 an, rapeseed and sunflower oils in clarified butter, milk and yogurt.

203 arine ( n = 42) or an SFA diet enriched with butter (n = 41) for 6 wk.

204 We investigated the effects of a butter naturally enriched in rTFAs, of which vaccenic ac

205 All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with PGPR sh

206 at/d as either whipping cream (MFGM diet) or butter oil (control diet).

207 alcohol-derived esters were synthesised from butter oil and 2-phenethyl alcohol.

208 from the readily available natural material butter oil as the fatty acid source.

209 suming equal amounts of SFAs from cheese and butter on cardiometabolic risk factors.In a multicenter,

210 ded from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h and on the in

211 One regimen used butter only and the other used margarine only.

212 in FVII:c than does a meal enriched in cocoa butter or oleate.

213 heir habitual diets with 4.5% of energy from butter or refined olive oil.

214 anut allergens were not detected in tree nut butters or peanut oils.

215 uting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15

216 2, illness was associated with eating peanut butter outside the home (matched odds ratio, 3.9; 95% CI

217 significantly reduced in the low-cholesterol butter (p < 0.05).

218 dnut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil), before an

219 els in peanut (n = 16) and tree nut (n = 16) butter, peanut flour (n = 11), oils (n = 8), extracts us

220 fatty acids was significantly higher in the butter period than in the olive oil and run-in periods (

221 ances the antioxidant capacity of the peanut butter, permits a "good source of fibre" claim, and offe

222 s for high fat dairy products, margarine for butter, poultry for red meat, and whole grains for refin

223 de variety of lipid-rich foods: fish, peanut butter, poultry, pork, and beef.

224 OO), peanut oil (PO), and peanuts and peanut butter (PPB)].

225 hospital implicated sandwiches (3 reports), butter, precut celery, Camembert cheese, sausage, and tu

226 hysicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cr

227 Butter produced from non-matured cream mainly formed alp

228 compare the firmness of butter in 2021 with butter produced in the past.

229 y properties of LH-butter were compared with butter produced using unfermented cream (control).

230 ive BALB/c mice were fed a commercial peanut butter product (Skippy) or buffer control and concomitan

231 the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutrition

232 C3H/HeJ mice were fed peanut butter protein in MCT, LCT (peanut oil), or LCT plus an

233 Cocoa butter provides desirable sensory properties to chocolat

234 r-sweetened drinks and low in margarines and butter, red and processed meats, fried chicken, poultry,

235 d that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a pr

236 nd palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated.

237 2 g fat from rice cereal, tuna, and unsalted butter, respectively, and 4.8 or 9.6 g fiber from oat ce

238 Moderate intake of butter resulted in increases in total cholesterol and LD

239 ese (FFCC); group B, reduced-fat cheese plus butter (RFC+B); group C, butter, calcium caseinate powde

240 based surfactants only associated with cocoa butter's high-melting fraction, with the oleic acid-base

241 The melted butter sample was diluted and homogenised by n-hexane an

242 for H2O2 and cholesterol in human serum and butter sample were developed using the hybrid material.

243 The tests on fortified butter samples showed recovery values of 72% for CML and

244 ion levels of biogenic amines were shown for butter samples washed with HRW (H(2) water and Mg water)

245 e the highest levels were identified for the butter samples washed with normal water.

246 Commercial butter samples were collected from across Canada to test

247 ernational guidelines and employed fortified butter samples.

248 ure salt concentrations of water droplets in butter samples.

249 ) were applied for quantification of lard in butter samples.

250 associations were observed between plant or butter SF and CVD risk, but ranges of intakes were narro

251 LH-butter showed a significantly (P<0.05) higher fat conten

252 iagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour.

253 the onset of toxigenic moulds on the peanuts butter, slowed down considerably the widespread and homo

254 he presence of sugar alone accelerated cocoa butter solidification while limiting the ability of the

255 factant esters accelerated early-stage cocoa butter solidification while suppressing later growth.

256 nstitute for Standards and Technology Peanut Butter Standard Reference Material 2387 contained 11,275

257 nstitute for Standards and Technology Peanut Butter Standard Reference Material 2387.

258 classified as follows: step 1, 0.1 g peanut butter; step 2, 0.5g peanut butter; and step 3, 3g peanu

259 values that were approximately half those of butter stored without protection and 25% less than those

260 ed and processed meat, refined grains, eggs, butter, sugar and sweets; and a "snack and beverage" pat

261 cholesterol being significantly greater with butter than with cheese only among individuals with high

262 In order to preserve butter, this study created zein-based electrospun nanofi

263 late, which is defined as tempering of cocoa butter through primary and secondary nucleation.

264 emic people should keep their consumption of butter to a minimum, whereas moderate butter intake may

265 food challenge and an open feeding of peanut butter to assess sustained unresponsiveness.

266 tes among girls, ranging from 20% (bread and butter) to 56% (fish and lemon).

267 ducts with study products (milk, cheese, and butter) to achieve a high-fat, high-dairy isoenergetic d

268 Compared with butter, total cholesterol was 3.5% lower (P=0.009) after

269 ence of a dairy fat origin for the Irish bog butter tradition, which differs from bog butter traditio

270 bog butter tradition, which differs from bog butter traditions observed elsewhere.

271 Traditional Tunisian butter (TTB) is one of the most appreciated dairy produc

272 Sunflower butter use as an allergen-free alternative to tree and l

273 logical properties and microstructure of the butter using confocal laser scanning microscopy.

274 n, doramectin, ivermectin and moxidectin) in butter, using liquid chromatography with fluorescence de

275 f the formulation are powdered milk, peanuts butter, vegetal oil, sugar, and a mix of vitamins, salts

276 and relative weight loss for yogurt, peanut butter, walnuts, other nuts, chicken without skin, low-f

277 The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21).

278 Consumption of peanut butter was also inversely associated with type 2 diabete

279 ound on the crystallization process of cocoa butter was also studied.

280 n of salt in the dispersed water droplets in butter was determined based on the relative change in in

281 mean fraction of naturally produced DEHP in butter was determined to be 0.16 +/- 0.12 (n = 5, 1sigma

282 The cocoa butter was the least contaminated, showing that ochratox

283 Cocoa butter was the major nutrient in cocoa beans and carbohy

284 Butter was washed by hydrogen-rich water (HRW) prepared

285 The level of HMF in cooked butters was 61 +/- 40 mug/g.

286 f vehicle type (eg, ointment, lotion, cream, butter) was assessed using the Kruskal-Wallis test.

287 Fermented butter (LH-butter) was produced by churning the cream that was ferm

288 Intakes of nuts and peanut butter were assessed through the use of a validated food

289 imate analysis and rheology properties of LH-butter were compared with butter produced using unfermen

290 Anhydrous milk fat (AMF) and commercial butter were employed as two separate fat sources.

291 dification and polymorphic behavior of cocoa butter were evaluated.

292 by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional haza

293 The amounts of CML in raw and cooked butters were 0.25 +/- 0.03 and 2.22 +/- 0.56 mug/g, resp

294 ly developed products (apple sauce and apple butter) were compared against raw material, with waste p

295 compared with those of a diet enriched with butter, which has a high content of saturated fat.

296 Butter with a 44% reduction in cholesterol was produced

297 In this study, adulteration of butter with margarine was analysed using Raman spectrosc

298 with cardiovascular risk when compared with butter, with a greater improvement with PUFA-M than with

299 n lead to changes in the polymorphic form of butter, with the appearance of a dull-white film on the

300 backprojection reconstruction algorithm with Butter-worth filtering.