ライフサイエンスコーパス: butter

1 method described for the evaluation of ML in butter.

2 simultaneous determination of ML residues in butter.

3 ed for selective determination of acetoin in butter.

4 ysis of total cholesterol in human serum and butter.

5 for the detection of adulteration ratios of butter.

6 SHS exhibited full compatibility with cocoa butter.

7 es was examined in laboratory scale produced butter.

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

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

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

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

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

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

14 ated to alter the nutritional composition of butter.

15 hysical properties are also similar to cocoa butter.

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

17 FA, potentially extending the shelf life of butter.

18 ging materials to prevent lipid oxidation of butter.

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

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

21 those found in the above-mentioned tropical butters.

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

23 ydroxymethylfurfural (HMF) in raw and cooked butters.

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

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

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

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

28 2.4-12.6% of calories) from either cheese or butter; a monounsaturated fatty acid (MUFA)-rich diet (S

29 Butter addition led to a 2.5 fold increased liberation f

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

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

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

33 Cocoa butter alternatives with similar saturated fat content,

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

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

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

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

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

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

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

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

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

43 Different butter and margarine samples were mixed at various conce

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

45 Contaminated peanut butter and peanut products caused a nationwide salmonell

46 Peanut butter and peppers were recently responsible for outbrea

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

83 ve humidity influenced greening of sunflower butter cookies.

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

85 5% CI, 1.6 to 10.0) and two brands of peanut butter crackers (brand A: matched odds ratio, 17.2; 95%

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

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

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

89 Cocoa butter crystallization in the presence of sorbitan mono-

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

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

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

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

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

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

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

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

98 , 0.5, 1, and 2 mg/ml) was added to a peanut butter extract (5 mg/ml; pH 7.2), stirred, and centrifug

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

128 Butter intake increased total cholesterol and LDL choles

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

147 3 meals, more so after the oleate and cocoa butter meals than after the structured triacylglycerol m

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

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

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

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

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

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

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

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

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

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

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

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

160 2, illness was associated with eating peanut butter outside the home (matched odds ratio, 3.9; 95% CI

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

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

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

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

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

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

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

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

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

170 Butter produced from non-matured cream mainly formed alp

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

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

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

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

175 2 g fat from rice cereal, tuna, and unsalted butter, respectively, and 4.8 or 9.6 g fiber from oat ce

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

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

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

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

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

181 ernational guidelines and employed fortified butter samples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

217 backprojection reconstruction algorithm with Butter-worth filtering.