Oxidation of Butter Oil as Influenced by Previous Heat Treatment of the Oil, Butter, or Cream
نویسندگان
چکیده
منابع مشابه
Physicochemical Analysis of Margarine, Butter and Butter Oil Samples of Iran’s Markets
Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...
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CONSIDERABLE evidence has accumulated suggesting that 2 factors are involved in coronary thrombosis in man: (1) a local factor (usually atherosclerosis) ; and (2) a hematologic factor (procoagulative, antifibrinolytic, or both)." Data obtained from this and other laboratories during the past several years indicate that the ingestion of certain fatty substances might be involved in both the loca...
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Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...
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The atherogenicity of corn oil, hydrogenated corn oil, and butter fat was studied using 57 fourty-day-old male Japanese quails. The animals were fed one of the following diets: basal diet, basal diet with corn oil plus cholesterol, basal diet with hydrogenated corn oil plus cholesterol, or basal diet with butter fat plus cholesterol. Each atherogenic diet contained 15% fat and 2% cholesterol. M...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1943
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(43)92736-5