Cargando…

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margari...

Descripción completa

Detalles Bibliográficos
Autores principales:	Álvarez, María Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778141/ https://www.ncbi.nlm.nih.gov/pubmed/36553795 http://dx.doi.org/10.3390/foods11244054

Ejemplares similares

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
por: Álvarez, María Dolores, et al.
Publicado: (2023)

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein
por: Cofrades, Susana, et al.
Publicado: (2022)

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
por: Silow, Christoph, et al.
Publicado: (2017)

Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet
por: Górska-Warsewicz, Hanna, et al.
Publicado: (2019)

Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
por: González-Rámila, Susana, et al.
Publicado: (2022)

Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
por: González-Rámila, Susana, et al.
Publicado: (2022)

Margarine
Publicado: (1919)

The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
por: Gómez-Coca, Raquel B., et al.
Publicado: (2023)

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
por: Turan, Sinem, et al.
Publicado: (2023)

Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria
por: Rumjuankiat, Kittaporn, et al.
Publicado: (2016)

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
por: Wang, Q., et al.
Publicado: (2023)

Utilization of Olive Pomace in Green Synthesis of Selenium Nanoparticles: Physico-Chemical Characterization, Bioaccessibility and Biocompatibility
por: Galić, Emerik, et al.
Publicado: (2022)

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
por: Vidal, Alfonso M., et al.
Publicado: (2022)

Margarine Adulteration
por: Hope, E. W.
Publicado: (1893)

British Pastry
Publicado: (1883)

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
por: Tsantila, Nektaria, et al.
Publicado: (2007)

Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers
por: González-Rámila, Susana, et al.
Publicado: (2022)

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer
por: Pintado, Tatiana, et al.
Publicado: (2020)

Margarine versus Butter
Publicado: (1916)

Pies, Pastries, and Puddings
Publicado: (1871)

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder
por: Poiana, Mariana-Atena, et al.
Publicado: (2023)

Acetone as Indicator of Lipid Oxidation in Stored Margarine
por: Fruehwirth, Sarah, et al.
Publicado: (2021)

Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils
por: Weber, Cecily, et al.
Publicado: (2022)

Ingredient-Dependent Extent of Lipid Oxidation in Margarine
por: Fruehwirth, Sarah, et al.
Publicado: (2021)

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
por: Guerra, Daniela Rigo, et al.
Publicado: (2023)

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability
por: Fotiadou, Renia, et al.
Publicado: (2023)

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers
por: Cofrades, Susana, et al.
Publicado: (2023)

Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice
por: Claro-Cala, Carmen Maria, et al.
Publicado: (2020)

Olive pomace oil and acid oil as alternative fat sources in growing-finishing broiler chicken diets
por: Verge-Mèrida, G., et al.
Publicado: (2022)

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
por: Ruiz-Méndez, María-Victoria, et al.
Publicado: (2021)

Continuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils
por: Souza-Gonçalves, Joana, et al.
Publicado: (2023)

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
por: Nasopoulou, Constantina, et al.
Publicado: (2013)

Association between Butter, Margarine, and Olive Oil Intake and Asthma Symptoms among School Children: Result from a Large-Scale Cross-Sectional Study
por: Emrani, Arezoo Sadat, et al.
Publicado: (2023)

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, et al.
Publicado: (2021)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils
por: Holgado, Francisca, et al.
Publicado: (2021)

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
por: Radić, Kristina, et al.
Publicado: (2020)

“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry
por: Romano, Raffaele, et al.
Publicado: (2021)

The Olive and Its Oil: Cultivation of the Tree in Europe—How the Oil Is Made
Publicado: (1885)

The Puff Direct
Publicado: (1904)

Cannot write session to /tmp/vufind_sessions/sess_3lc0liq686dvbutlhnfhcj794t