INTRODUCTION Prebiotic and food with functional properties are beneficial for consumers through prevention of many diseases. AIM Verify the acceptance of handmade product (chocolate bar, soy sweet and sweet bread) formulated based on oil seeds (flaxseed, peanut and Brazil nut) and or fructooligosaccharides (FOS). METHODS Four samples of each handmade product were prepared adding different c...

Studies of the therapeutic efficacy of coenzyme Q10 (CoQ10) have been confounded by the variable bioavailability of numerous CoQ10 preparations. The aims of the present study were to determine the early serum levels attained by two different preparations of CoQ10, a soybean oil-based preparation and a complex micelle emulsion and to assess whether these preparations of oral CoQ10 influence plas...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

In the 1980s, a combination of forces came together to convince the public that food products containing tropical oils contributed to their risk of coronary heart disease. Tropical oils were competing with the U.S. soy bean oil market as an alternative vegetable oil, yet they were higher in saturated fat, which had become the target of the health promotion community for its theoretical associat...

introduction using vegetable oils and animal fats in poultry diets have beneficial effects for poultry production. they often have higher biological value than expected, increasing dietary metabolizable energy, which usually results in higher growth rates and better feed efficiency. sterol-regulatory element binding proteins (srebps) play a key role in transcriptional regulation of cholesterol ...