Recent recurrence of Salmonella contamination of peanut butter has become a serious food safety concern for consumers. A study was conducted to identify storage periods and temperature conditions of peanut butter in domestic kitchens and to determine the effects of those storage periods and conditions on survival of Salmonella and Escherichia coli O157:h7. Surveys assessed consumer storage peri...

world consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. in this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. powdered hazelnut was added to butter at 3 levels (10, 20 and 30...

Background: Diabetes is one of the most common metabolic disorders and is related to oxidative-stress-induced diseases. Given the role of dietary antioxidants in the control and prevention of diabetes, this study aimed to examine the effects of sesame butter versus sesame oil on the serum levels of glucose, lipid profile, and oxidative stress biomarkers in diabetic rats.Methods: Forty male albi...

OBJECTIVE: Diabetes is a metabolic disorder which impairs carbohydrate and lipid metabolism. It is accompanied by cognition impairment in diabetic patients and animal models. Lipids play an important role in nerve membrane composition, structure and function. This study was designed to evaluate the effect of dietary butter and sesame oils on passive avoidance memory of streptozotocin (STZ) diab...

The main objective of this work was to study and to characterize cocoa butter and the binary system cocoa butter/supercritical carbon dioxide (SC-CO2). In this way, it was measured the density and the solubility of the heavy phase in equilibrium at high pressures at 40 and 50oC, as the density and compressibility of cocoa butter. The density measurements were done trough an autoclave with a sap...

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi is produced by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. ...

background: diabetes is one of the most common metabolic disorders and is related to oxidative-stress-induced diseases. given the role of dietary antioxidants in the control and prevention of diabetes, this study aimed to examine the effects of sesame butter versus sesame oil on the serum levels of glucose, lipid profile, and oxidative stress biomarkers in diabetic rats. methods: forty male alb...

margarine contains a higher level of unsaturated and trans-fatty acids (tfa) than butter. the aim of this study was to investigate the physicochemical properties of these products in iranian market during storage. physicochemical analyses included fatty acid composition, peroxide and anisidine values, slip melting point (smp), color, chlorophyll content, solid fat content (sfc) and texture anal...