This study focused on the analysis of bakery margarine samples divided into three groups according to physical-chemical analyses of their fat and water content. A Gas Chromatograph-Mass Spectrometer (GC-MS) was used for the evaluation of fatty acids,...
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and x...
Cookies are widely consumed bakery products valued for their pleasant taste and texture; however, their high fat content contributes significantly to their caloric density and cardiovascular diseases. Therefore, the development of alternatives for re...
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associ...
This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze–thaw) and...
The usual dietary intake of vitamin D was studied in 10 subgroups of the Czech population. Food consumption data was collected using repeated 24 h recall in a national cross-sectional survey (the Study of Individual Food Consumption, SISP04), and the...
In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetab...
Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts pa...