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Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies

Published on Jul 4, 2019in Journal of the American Oil Chemists' Society1.72
· DOI :10.1002/aocs.12256
Thais Lomonaco Teodoro da Silva4
Estimated H-index: 4
(State University of Campinas),
Silvana Martini23
Estimated H-index: 23
(USU: Utah State University),
Daniel Barrera Arellano8
Estimated H-index: 8
(State University of Campinas)
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  • References (13)
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References13
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Published on Jan 1, 2018in Journal of Food Science2.08
Farah Zaaboul2
Estimated H-index: 2
(Jiangnan University),
Husnain Raza4
Estimated H-index: 4
(Jiangnan University)
+ 1 AuthorsYuanfa Liu16
Estimated H-index: 16
(Jiangnan University)
A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. Moreover, OBs essential amino acids are 1.52 higher than those in the PPI. Oleic acid and linoleic acid are the major fatty acids in both cold press peanut oil and OBs regardless of pH. Tocopherol ...
Published on Nov 23, 2016in BMJ27.60
Geng Zong16
Estimated H-index: 16
(Harvard University),
Yanping Li43
Estimated H-index: 43
(Harvard University)
+ 5 AuthorsQi Sun62
Estimated H-index: 62
(Harvard University)
Objectives To investigate the association between long term intake of individual saturated fatty acids (SFAs) and the risk of coronary heart disease, in two large cohort studies. Design Prospective, longitudinal cohort study. Setting Health professionals in the United States. Participants 73 147 women in the Nurses’ Health Study (1984-2012) and 42 635 men in the Health Professionals Follow-up Study (1986-2010), who were free of major chronic diseases at baseline. Main outcome measure Incidence o...
Published on Jun 1, 2016in Food Control4.25
Nádia Costa1
Estimated H-index: 1
(University of Porto),
Rebeca Cruz13
Estimated H-index: 13
(University of Porto)
+ 2 AuthorsSusana Casal33
Estimated H-index: 33
(University of Porto)
Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples...
Published on Oct 6, 2015in Journal of the American College of Cardiology18.64
Yanping Li43
Estimated H-index: 43
,
Adela Hruby18
Estimated H-index: 18
+ 8 AuthorsBarry M. Popkin318
Estimated H-index: 318
Background The associations between dietary saturated fats and the risk of coronary heart disease (CHD) remain controversial, but few studies have compared saturated with unsaturated fats and sources of carbohydrates in relation to CHD risk.
Published on Oct 1, 2015in Journal of the American College of Cardiology18.64
Yanping Li43
Estimated H-index: 43
(Harvard University),
Adela Hruby18
Estimated H-index: 18
(Harvard University)
+ 8 AuthorsBarry M. Popkin318
Estimated H-index: 318
(Harvard University)
Abstract Background The associations between dietary saturated fats and the risk of coronary heart disease (CHD) remain controversial, but few studies have compared saturated with unsaturated fats and sources of carbohydrates in relation to CHD risk. Objectives This study sought to investigate associations of saturated fats compared with unsaturated fats and different sources of carbohydrates in relation to CHD risk. Methods We followed 84,628 women (Nurses’ Health Study, 1980 to 2010), and 42,9...
Published on Jan 1, 2015in Food Control4.25
Luísa Alexandra Teixeira Santos1
Estimated H-index: 1
(University of Porto),
Rebeca Cruz13
Estimated H-index: 13
(University of Porto),
Susana Casal33
Estimated H-index: 33
(University of Porto)
Abstract Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in t...
Published on Nov 1, 2014in Journal of Food Science and Technology-mysore1.85
Amrutha Kala2
Estimated H-index: 2
(CSIR-CFTRI: Central Food Technological Research Institute)
Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in biscuits sold in Indian market. These commercial biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0 g/100 g of biscuits. The fatty acid profile sh...
Published on Mar 1, 2014in Clinical Therapeutics2.94
Paul Nestel1
Estimated H-index: 1
Abstract Objective The goal of this article was to review the causal link between trans fatty acids (TFA) produced from partially hydrogenated vegetable oil (PHVO) and cardiovascular disease (CVD) risk and its likely mechanisms. The potential risk of TFA from ruminant dairy and meats, which are currently the major sources of dietary TFA, is also discussed. Methods Evidence was derived from observational studies of large cohorts followed up prospectively; from randomized controlled trials of clin...
Published on Aug 1, 2012in Journal of Food Science2.08
Kadrin Meremäe8
Estimated H-index: 8
(EMÜ: Estonian University of Life Sciences),
Mati Roasto13
Estimated H-index: 13
(EMÜ: Estonian University of Life Sciences)
+ 2 AuthorsMerike Henno7
Estimated H-index: 7
(EMÜ: Estonian University of Life Sciences)
: In response to public concern, this study assessed the fatty acid (FA) composition of blended spreads, margarines and shortenings in the Estonian retail market in 2011. Special attention was paid to the trans fatty acids (TFA) composition. The changes in these characteristics of selected dietary fats in the market over recent years are also presented. Twenty-six edible fat brands, available in the Estonian retail market in 2011, were purchased and FA compositions were analyzed by chromatograph...
Published on Jul 3, 2012in Circulation23.05
James O. Hill94
Estimated H-index: 94
(Anschutz Medical Campus),
Holly R. Wyatt41
Estimated H-index: 41
(Anschutz Medical Campus),
John C. Peters34
Estimated H-index: 34
(Anschutz Medical Campus)
This article describes the interplay among energy intake, energy expenditure, and body energy stores and illustrates how an understanding of energy balance can help us develop strategies to reduce obesity. First, reducing obesity requires modifying both energy intake and energy expenditure, not simply focusing on either alone. Food restriction alone will not be effective in reducing obesity if human physiology is biased toward achieving energy balance at a high energy flux (ie, at a high level o...
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