INTRODUCTION Some literature data indicate that the proper intake of exogenic antioxidants from food and the proper intake of fats can offer significant protection against coronary heart disease. OBJECTIVES The estimation of total antioxidant capacity of food intake on the basis of Dietary Antioxidant Index (DAI), together with an assessment of the contribution of particular food products in ...

The olive tree is a member of the Oleaceae family, which contains the genera Fraxinus, Forsythia, Forestiera, Ligustrum and Syringa, as well as the genus Olea. Commercial olives are products of the Olea europaea L. species. There are roughly 20 species of Olea found throughout tropical and subtropical regions of the world, but only O. europaea L. produces edible fruit. The fruit of olive trees ...

In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of s...

The evolution of modern technology for olive oil extraction has affected the industrial sector depending directly on the by-products obtained. The traditional three-phase continuous centrifugation process for olive oil extraction was introduced in the 1970s, notably to increase the processing capacity and extraction yield and to reduce labour. This three-phase manufacturing process of olive oil...

Accepted: 22/11/2015 Abstract The present study was aimed to study the anti-microbial effect of clove and holybasil essential oils and their effect on sensory attributes in fresh chicken sausages. Different levels of incorporation viz., 0.125%, 0.25%, 0.5% and 1% were tried in product for both oils. Essential oil incorporated products were analysed for total plate count and sensory attributes a...

The object of research is the fatty acid composition milk-fat base for combined food products a healthy diet. biological effectiveness fats determined by ratio saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) acids, including omega-3 PUFA: omega-6 PUFA. Not all foods have balanced composition, in particular, dairy contain excessive amounts SFAs, consumption which leads to an i...

The chemical and physical characteristics of Malaysian palm kernel and its products are discussed in this article. The main products derived from palm kernel are palm kernel oil, palm kernel olein and palm kernel stearin whereas the by-products are palm kernel meal and palm kernel fatty acid distillate. The major composition of the kernel is oil (49%), followed by carbohydrate (26.1%), protein ...