ライフサイエンスコーパス: margarine

1 profile as compared to the commercial table margarine.

2 tes, whereas Canada fortifies fluid milk and margarine.

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

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

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

6 phytosterols in vegetable oils and enriched margarines.

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

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

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

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

11 0 g), shortening (9.9 g per 100 g), or stick margarine (20.1 g per 100 g).

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

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

14 (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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

32 Analysed margarines contained four phytosterols: brassicasterol,

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

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

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

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

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

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

39 Margarines enriched in plant stanols were stored at two

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

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

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

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

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

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

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

47 Margarine intake compared with butter intake lowered LDL

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

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

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

51 layer interconnections during baking, after margarine melting.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

78 Selection bias conditional on margarine use was common.

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

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

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

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

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

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

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

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