... phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value. Fat Ice cream Emulsification index Emulsifier Phycocyanin...

... (reagent B). White butter was procured from a commercial dairy plant, Amul Dairy, Anand. Ghee was prepared by the creamery butter method described by De (2004) . The butter was clarified into ghee with continuous stirring at 120°C for 5 min. The clarified fat (i.e. ghee) was filtered through four...

...Yu-Mi Lee; Na-Young Lee; Myung-Sub Chung; Sang-Do Ha; Dong-Ho Bae Purpose The purpose of this paper is to analyze the fat, saturated fatty acid and trans fatty acid contents in ready-to-eat foods distributed at amusement parks to develop an appropriate food safety management system for children...

... by a longitudinal observational study. The study was carried out in one supermarket in Mikkeli, Finland. Foods were classified as healthier or reference products based on their labelled content of salt and saturated fat. The sales of packaged foods containing reduced amounts of salt and/or saturated fat were...