نتایج جستجو برای: palm olein

تعداد نتایج: 19206  

Journal: :Grasas Y Aceites 2022

Potato cookies were formulated by replacing red palm stearin (RPS) olein (RPOL) at 0, 17 and 35%, then baked 160, 180 200 °C for 10, 12 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature 160 ºC, time min the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 more β-caroten...

اسماعیلی نسب, پیمان, افضلی, نظر, اله رسانی, علی, حسینی واشان, سید جواد, سریر, هادی, ملکانه, محمد,

Background and Aim: The level of fatty acids in human diets, affecting the atherogenic and thrombogenic indices, which has an important role in the function and healthiness of cardiovascular system. Due to high level of cholesterol, eggs are risky regimen for cardiovascular patients. This study was conducted to modify the composition of layer ration for reducing the risk of cardiovascular disea...

Journal: :Journal of the American College of Nutrition 2002
Karin M Ostrom Marlene W Borschel Jamie E Westcott Katherine S Richardson Nancy F Krebs

OBJECTIVE Quantitative balance studies were performed to compare fat and calcium absorption in healthy, full term infants fed casein hydrolysate-based (CHF) and soy protein-based (SPF) infant formulas with or without palm olein (PO). Previous studies have reported that PO significantly reduced absorption of both fat and calcium in cow's milk-based formulas in which most of the calcium is inhere...

J. Bakar, S. kharidah, Y. Che. Man, Y. Moradi,

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

J. Bakar, S. kharidah Y. Che. Man Y. Moradi

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

Journal: :IOP Conference Series: Materials Science and Engineering 2021

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