BACKGROUND Dietary guidelines recommend avoiding foods high in saturated fat. Yet, emerging evidence suggests cardiometabolic benefits of dairy products and dairy fat. Evidence on the role of butter, with high saturated dairy fat content, for total mortality, cardiovascular disease, and type 2 diabetes remains unclear. We aimed to systematically review and meta-analyze the association of butter...

antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. in recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. the aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (rosemary extract) to prevent li...

Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigates the antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic nut extract. In accordance with the majority of foods, the total an...

Pistachio fruit components, including hulls (mesocarps and epicarps), seed coats (testas), and kernels (seeds), all contribute to variable aflatoxin content in pistachios. Fresh pistachio kernels were individually inoculated with Aspergillus flavus and incubated 7 or 10 days. Hulled, shelled kernels were either left intact or wounded prior to inoculation. Wounded kernels, with or without the se...

There are many types of butter, soft margarine, and blends, e.g., a mixture butter vegetable fats, on the market as bread spreads. Among these, blends with fats very popular. The consumer’s choice product is often determined by functional properties, such texture, physicochemical composition substitutes. aim this study was to compare sixteen samples substitutes in terms spreadability other sele...

Streptococcus paracitrovorus (Hammer, 1920) is a heterofermentative lactic acid organism associated with Streptococcus lactis in butter cultures. In milk culture it is known to ferment citric acid with the subsequent production of diacetyl, the principal flavor and aroma constituent of cultured butter. The breakdown of citrates in milk by Streptococcus citrovorus and Streptococcus paracitrovoru...

The study compared the shea-butter production techniques used among women processors in Baruten and Ilorin-South Local Government Areas of Kwara State, Nigeria. A multistage sampling technique was used to elicit information from 120 respondents through a structured interview schedule with questionnaire. Data were analyzed with both descriptive and inferential statistics. The mean age of the res...

Cocoa butter is the characteristic fat ingredient of chocolate industries, presenting itself as the most important component in all formulations. Its crystallization is a critical factor associated with the structure and properties of many confectionery foods. The stability of rich-fat processed products is influenced by changes in crystallization processes. With respect to these characteristic...

Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...