Influence of Blending of Edible Fats and Oils on Human Serum Cholesterol Level (Part 1)
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چکیده
منابع مشابه
Serum Cholesterol Level and its Association with their Fats and Cholesterol Intake.
ABSTRACT Cholesterol and particularly LDL-c is one of the most important risk factors of cordiovascular disease. The most important environmental factor that influence this anomaly is nutritional status. The aim of this Cross-Sectional study was determination of the level of serum cholesterol and its association with fats and cholesterol intake. we selected 628 men and women aged 35-65 years o...
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می توان گفت واقعیت چند لایه ا ی کلاس های زبان انگلیسی بسیار حائز اهمیت است، زیرا عواطف و بینش های زبان آموزان تحت تاثیر قرار می گیرد. در پژوهش پیش رو، گفته می شود که دبیران با در پیش گرفتن رویکرد فرا-انسانگرایی ، قادرند در زندگی دانش آموزانشان نقش مهمی را ایفا سازند. بر اساس گفته ی ویلیامز و بردن (2000)، برای کرل راجرز، یکی از بنیان گذاران رویکرد انسانگرایی ، یادگیری بر مبنای تجربه، نوعی از یاد...
Commonwealth contributions and British requirement of edible fats and oils.
CONFERENCE PROCEEDINGS I950 supply are not likely to be restored to us. If the food subsidies are greatly reduced, and dairy produce and other foods are sold at something more nearly approaching the Cost of production, I doubt whether the consumption of butter will ever return to its prewar level, but the demand for butter will certainly continue to be greater than the present available supply....
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The content of fatty acids as well as the ratio between unsaturated and saturated fatty acids is important parameter for determination of nutritional value of certain oil. Therefore the newest trend in food processing industry is notifying the composition of edible oils and other food commodities for the content of each individual fatty acid. The main objective of this work was to identify the ...
متن کاملEdible oils and fats authentication by Fourier transform Raman spectrometry
The European project FAIR-CT96-5053 concerned the application of the FT-Raman and infrared spectroscopy in food chemistry and quality control. Our research mainly concerned the study of the potential of Raman spectroscopy and the comparison with the results achieved in infrared spectroscopy. The discrimination of virgin olive oil from other edible oils, and the detection and quantification of v...
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ژورنال
عنوان ژورنال: The Japanese Journal of Nutrition and Dietetics
سال: 1970
ISSN: 1883-7921,0021-5147
DOI: 10.5264/eiyogakuzashi.28.3