Margarines are an expanding market worldwide due to large-scale commercial, lower cost,
growth of bakery and confectionery markets, and seasonal independence. The fatty acid …

Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly
changed over the past decades. Data on fat composition of US spreads are limited and …

Objective To minimise the intake of industrially produced trans fat (I-TF) and decrease the
risk of coronary heart disease, several countries have implemented a legislative restriction …

The lipid fraction of margarines and fast food French fries, two types of foods traditionally
high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 …

Objective: The objective was to assess the chemical composition, cholesterol, fatty acid
(FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and …

This work examined the effects of precalving administration of continuous-release monensin
capsule on postcalving milk fatty acid (FA) profile and on the accuracy of FA as a biomarker …

Objective: This study investigated and compared the chemical composition, cholesterol
content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo …

This study aimed to evaluate how lipid profiles affect the physicochemical properties, fatty
acid profiles, and nutritional qualities of Brazilian margarines. We analyzed the texture …

In the current study the microbiological, sensory and chemical properties of 24 kefirs (12
producers) from Estonian, Latvian and Lithuanian retail market were determined using gas …

The study reported in this Research Communication compared retail milks' FA profiles from
two neighbouring countries, estimated the potential contributions of these milks and a …