Famelart, Marie-Hélène Pasquier, Coralie
The functional properties of butter, such as its rheological properties, are of primary importance for its use in many bakery applications. Here, we report on a squeeze flow method to evaluate the rheological properties of butter samples with a test that mimics the mechanical stress encountered by butter in extrusion/laminar processes. This test is...
Ali Dhaef, Ali Hussein Abd Alsalam, Shaimaa Riad
Published in
IOP Conference Series: Earth and Environmental Science
This study was aimed to manufacture a margarine-like product in which the milk fat was replaced with olive oil at a rate of 25 and 50%, with the addition of Arabic Gum (A.G) as an emulsifying agent at a rate of 0.25%. The product was stored for 60 days. at State the temperature for storage. A cow butter sample was manufactured as control sample, an...
Trichia, Eirini Koulman, Albert Stewart, Isobel D Brage, Soren Griffin, Simon J Griffin, Julian L Khaw, Kay-Tee Langenberg, Claudia Wareham, Nicholas J Imamura, Fumiaki
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SCOPE: To identify metabolites associated with habitual dairy consumption and investigate their associations with type 2 diabetes (T2D) risk. METHODS AND RESULTS: Metabolomics assays were conducted in the Fenland (n = 10,281) and EPIC-Norfolk (n = 1,440) studies. Using 82 metabolites assessed in both studies, we developed metabolite scores to class...
Pradeilles, Rebecca Norris, Tom Sellem, Laury Markey, Oonagh
Published in
Advances in nutrition (Bethesda, Md.)
Consumption of fat as part of a cheese matrix may differentially affect blood lipid responses when compared with other dairy foods. This systematic review was conducted to compare the impact of consuming equal amounts of fat from cheese and other dairy products on blood lipid markers in the fasted and postprandial state. Searches of PubMed (Medline...
O' Sullivan, Roisin Cama-Moncunill, Raquel Salter-Townshend, Michael Schmidt, Olaf Monahan, Frank J
Published in
Food chemistry: X
Scientifically underpinning geographic origin claims will improve consumer trust in food labels. Stable isotope ratio analysis (SIRA) is an analytical technique that supports origin verification of food products based on naturally occurring differences in isotopic compositions. SIRA of five relevant elements (C, H, N, O, S) was conducted on casein ...
Van Parys, Anthea Sæle, Jostein Puaschitz, Nathalie G Anfinsen, Åslaug Matre Karlsson, Therese Olsen, Thomas Haugsgjerd, Teresa R Vinknes, Kathrine J Holven, Kirsten B Dierkes, Jutta
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Published in
European journal of preventive cardiology
The association of dairy products with cardiovascular disease and mortality risk remains heavily debated. We aimed to investigate the association between intake of total dairy and dairy products and the risk of acute myocardial infarction (AMI), stroke, and cardiovascular and all-cause mortality. We included 1929 patients (80% men, mean age 62 year...
Ceylan, M Murat Bulut, Menekşe Alwazeer, Duried Koyuncu, Mubin
Published in
The Journal of dairy research
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H...
Guggisberg, Dominik Burton-Pimentel, Kathryn J Walther, Barbara Badertscher, René Blaser, Carola Portmann, Reto Schmid, Alexandra Radtke, Thomas Saner, Hugo Fournier, Nadine
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Published in
Lipids in health and disease
Whereas the dietary intake of industrial trans fatty acids (iTFA) has been specifically associated with inflammation, cardiovascular disease, and type 2 diabetes, understanding the impact of dietary fats on human health remains challenging owing to their complex composition and individual effects of their lipid components on metabolism. The aim of ...
Bulut, Menekşe Çelebi Sezer, Yasemin Ceylan, M Murat Alwazeer, Duried Koyuncu, Mubin
Published in
Food chemistry
The formation of biogenic amines in food products forms a serious challenge for food producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) prepared using two methods, i.e. hydrogen-bubbled water (H2 water) and magnesium-incorporated water (Mg water). After 90 days of storage, the lowest formation levels of biogenic am...
Miah, Mohammad Alam Himel, Mainul Hassan Sujan, Khaled Mahmud Mustari, Afrina Haque, Md. Iqramul
Published in
Saudi Journal of Biological Sciences
A butter-enriched high-fat diet changes lipid metabolism, resulting in fat storage, hyperlipidemia and obesity. Effects of cinnamon powder were investigated in butter-fed mice. 40 Swiss Albino mice, aged 28 to 30 days, were randomly assigned into two groups. Group A was an untreated control group (n = 8) and another group (n = 32) was a butter-trea...