ライフサイエンスコーパス: margarine

1 ative to partially hydrogenated oils in soft margarine.

2 digestion compared to cakes formulated with margarine.

3 O) and njangsa seed oil-coconut oil (NSOCCO) margarine.

4 vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine.

5 profile as compared to the commercial table margarine.

6 tes, whereas Canada fortifies fluid milk and margarine.

7 f several grams daily in fatty foods such as margarine.

8 nsumed by this cohort: mayonnaise, nuts, and margarine.

9 Trans-Fat was not detected in margarines.

10 phytosterols in vegetable oils and enriched margarines.

11 omposition of 13 (7 soft and 6 hard) Serbian margarines.

12 used on the potential benefits of trans-free margarines.

13 contrast, t-16:1n-9 were derived mainly from margarine (0.31 higher SD per serving/d, P < 0.001).

14 rn (0.33 higher SD per serving/d, P = 0.02), margarine (0.32 higher SD per serving/d, P < 0.001), fri

15 0 g), shortening (9.9 g per 100 g), or stick margarine (20.1 g per 100 g).

16 est in shallow-fried potatoes with PS liquid margarine (64.44mg per portion food plus residual fat).

17 emiliquid margarine (<0.5 g per 100 g), soft margarine (7.4 g per 100 g), shortening (9.9 g per 100 g

18 to 10 mg kg(-1) and in the lipid fraction of margarines (8.09, 3.77 and 3.72 mg kg(-1) for LILI, PAPA

19 (AI 0.23-0.63 and TI 0.44-0.97), but in hard margarines AI and particularly TI were high (1.03-1.67 a

20 nd for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demand

21 acid (P-raw = 0.003), and alpha-tocopherol (margarine and vegetable oil) (P-raw < 0.001) were associ

22 , SFA with fiber, SFA with PUFA, butter with margarine and vegetable oils, unprocessed red meat with

23 which liquid vegetable oils are converted to margarine and vegetable shortening.

24 e it slows down the thermo-oxidation rate of margarine and, consequently, the generation rate and con

25 .4% and 98% of the variance of pure oils and margarines and 90.1, 88.3, 88, 97.3 and 98.3% of adulter

26 fruits and sugar-sweetened drinks and low in margarines and butter, red and processed meats, fried ch

27 the total content of tocopherols present in margarines and edible oils has been developed.

28 t TFA content in all vegetable oils and soft margarines and in all other prepackaged foods to <2% and

29 s applied for the classification of butters, margarines and mixtures.

30 rted consumption of whole-fat dairy, butter, margarine, and baked desserts and with other circulating

31 e used for food enrichment, such as spreads, margarine, and beverages.

32 of determination and limits of detection for margarine, and corn and palm oil adulteration were found

33 heir intake of red meat (p < 0.001), butter, margarine, and cream (p < 0.001).

34 gh in fat and cholesterol, such as red meat, margarine, and eggs, were positively associated with end

35 refined grains, red and processed meat, and margarine, and low intake of green leafy vegetables, cru

36 everages, grains, unhealthy oils, butter and margarine, and snacks.

37 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread.

38 e juice, breakfast cereals, American cheese, margarines, and yogurt.

39 ls and sunflower oil and canola-flaxseed oil margarine as adulterants.

40 io also seems to have an important effect on margarine behavior, in such a way that the lower the fat

41 saturated FA (PUFA) was 22.15-49.29% in soft margarines, but only 8.02-15.28% in hard margarines, pro

42 her types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inv

43 In substitution analyses, replacing margarine, butter, and other vegetable oils with equal a

44 Replacing margarine, butter, mayonnaise, and dairy fat with olive

45 n substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the eq

46 hat substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%,

47 content of phytosterols and phytostanols in margarines changed from 79mg/g in a control sample to 63

48 Honey addition modified margarine color, pH, humidity, and solid fat content, wh

49 Analysed margarines contained four phytosterols: brassicasterol,

50 The margarine containing honey (MH) was compared to a contro

51 Palm-based trans-free table margarine containing ternary mixture of PS/PKO/SBO [49/2

52 opy was used to determine origins of fats in margarine, corn, and palm oils present in white and ultr

53 Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm(-1)

54 ption of the soybean-oil diet and semiliquid-margarine diet and highest after the stick-margarine die

55 d-margarine diet and highest after the stick-margarine diet.

56 Neither margarine differed from butter in its effect on HDL chol

57 ents high potential application prospects in margarine, driven by its ability to increase product oxi

58 pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO

59 retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40 min at

60 laboratory and pilot scales showed that the margarines elaborated with peel extract were more resist

61 Margarines enriched in plant stanols were stored at two

62 Dietary intake of butter and margarine explained most of the variance in PUFA intake.

63 dairy products for high fat dairy products, margarine for butter, poultry for red meat, and whole gr

64 y as 318.2% was found in cakes formulated by margarine for GO.

65 Margarine (fortified) and chocolate contained the greate

66 r the production of healthier trans-fat-free margarine from palm oil by the use of dielectric barrier

67 his study developed low-saturated trans-free margarines from enzymatically modified soybean oil (EMSO

68 EMSO:MKF (13:4) margarine had melting profile (-43.27 degrees C to 37.15

69 The tub-type margarines had similar physical properties at ambient te

70 hnique to analyse the lipidic composition of margarine in a quick and easy way.

71 g to the method for producing trans-fat-free margarine in the absence of a catalyst and H(2) gas, the

72 noene content of trans fatty acid-containing margarines in the United States (17% trans fatty acids b

73 terols have been detected in all the studied margarines, in concentrations varying between 2.73 and 2

74 In conclusion, PS liquid margarine increased POP content in foods with a POP prof

75 Margarine intake compared with butter intake lowered LDL

76 d health behaviors (smoking, alcohol intake, margarine intake, physical activity, and total energy in

77 The changes in the main components of margarine lipids and the formation of new compounds thro

78 Consumption of phytosterol-supplemented margarine lowers total plasma cholesterol (TC) and LDL-c

79 ans fatty acid per 100 g of fat), semiliquid margarine (<0.5 g per 100 g), soft margarine (7.4 g per

80 ey (MH) was compared to a control commercial margarine (MC).

81 r, hot dog, ice cream, liver, luncheon meat, margarine, meat-free dinner, milk, pizza, poultry, salmo

82 layer interconnections during baking, after margarine melting.

83 o either a PUFA diet enriched with oil-based margarine ( n = 42) or an SFA diet enriched with butter

84 s been used to study the lipidic fraction of margarines of different compositions, determining simult

85 e was used to monitor the evolution of three margarines of varied compositions when submitted to heat

86 Effects of butter and 2 types of margarine on blood lipid and lipoprotein concentrations

87 regimen used butter only and the other used margarine only.

88 ed in this study are in table and functional margarine, particularly the pracaxi-stearin and passion

89 ing point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrig

90 bstitute of vitamin E used as antioxidant in margarine preservation.

91 oft margarines, but only 8.02-15.28% in hard margarines, probably due to the hydrogenisation process.

92 ive stability, lipid digestion, and price of margarine produced on a pilot scale.

93 e of commercial soft margarine were used for margarine production.

94 if these blends are designed to be used for margarine production.

95 The other margarine (PUFA-M) was free of trans unsaturated fatty a

96 ct were more resistant to oxidation than the margarine reference with vitamin E.

97 yolk lipids and amorphous lipid fraction of margarine) respectively.

98 PS liquid vs. control margarine resulted in a higher median POP content per fo

99 on to PCAs by analysing 34 vegetable oil and margarine samples as well as in 50 foods of animal origi

100 Different butter and margarine samples were mixed at various concentrations r

101 with soybean oil, semiliquid margarine, soft margarine, shortening, and stick margarine; the HDL chol

102 dings suggest that FA composition of Serbian margarines should be improved by replacing atherogenic T

103 (1)H NMR and some composition data of these margarines, showing the usefulness of this technique to

104 We found no associations between the margarine, snacks, and sugar dietary pattern and any of

105 oil; nuts, soy, and high-fiber cereals; and margarine, snacks, and sugar dietary patterns were deriv

106 diets enriched with soybean oil, semiliquid margarine, soft margarine, shortening, and stick margari

107 lues than MC, which, however, did not impair margarine spreadability.

108 IE fats were incorporated into muffins and margarine spreads.

109 ich, however, were within the ranges set for margarine standards.

110 sunflower oil, along with their oleogels as margarine substitutes.

111 One margarine (TFA-M) approximated the average trans monoene

112 articipants who consumed vitamin D-fortified margarine than in those who did not (P = 0.10).

113 arine, soft margarine, shortening, and stick margarine; the HDL cholesterol level was reduced by 3 pe

114 The plant stanol content of two commercial margarine-type spreads, containing 35% and 60% absorbabl

115 ytosterols concentration, on the behavior of margarine under thermo-oxidative conditions.

116 f trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones

117 Selection bias conditional on margarine use was common.

118 ost studies the likelihood that CAD "caused" margarine use, rather than the reverse, was not excluded

119 d the degree of adulteration in each oil and margarine using ML regression models and sunflower oil a

120 In this study, adulteration of butter with margarine was analysed using Raman spectroscopy combined

121 ated fatty acid content in EMSO and EMSO:MKF margarines was ~35 %, compared to the control (48.47 %).

122 es of added fat (vegetable oils, butter, and margarine) was positively associated with changes in bod

123 tion of other added fats, such as butter and margarine, was positively associated with body weight.

124 h was derived mainly from vegetable oils and margarines, was negatively associated with BP (B = -0.56

125 tched the melting profile of commercial soft margarine were used for margarine production.

126 Pure margarines were classified accurately (100%) in all mode

127 ic indexes (AI and TI, respectively) in soft margarines were relatively low (AI 0.23-0.63 and TI 0.44

128 The substitution of margarine with oil and oleogels resulted in the producti

129 identified and quantified, above all in the margarine with the highest proportion of polyunsaturated

130 rees C, total oxidation values were lower in margarines with higher MKF contents.

131 rease in 1,2-diglycerides, especially in the margarines with higher water content, as well as degrada

132 For this purpose, margarines with similar compositions in acyl groups, but

133 were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS.