Search results for "Animal fat"
showing 6 items of 6 documents
Comparative validity of the ASSO - Food Frequency Questionnaire for the web-based assessment of food and nutrients intake in adolescents
2015
Background : A new web-based food frequency questionnaire (the ASSO–FFQ) was developed within the ASSO Project funded by the Italian Ministry of Health. Objective : The aim of the present study is to assess the validity of the ASSO–FFQ at food groups, energy, and nutrients level. Design and subjects : The validation study compared the ASSO–FFQ against a weighted food record (WFR) measuring foods, beverages and supplements intake, compiled during the week following the ASSO–FFQ administration. Ninety-two subjects aged 14–17, recruited from secondary schools in Palermo (Italy), completed the ASSO–FFQ and WFR. The intake of 24 food groups, energy, and 52 nutrients were taken as main outcomes. …
Microwave-assisted saponification of animal greases for cholesterol determination
1998
Abstract An alternative method for the hydrolysis of cholesterol esters in animal grease samples has been developed. The method consists of the microwave-assisted treatment of 4 g of animal fat or oil with 40 ml of an ethanolic KOH solution inside a 115 ml closed reactor in which samples were irradiated for 2.5 min at 50% power level of an exit power of 700 W. After extraction with petroleum ether and dissolution of the unsaponifiables in toluene, total cholesterol was determined spectrophotometrically by using p-anisidine as a test reagent of the enzymatic reaction of cholesterol through a bienzymic reactor in which cholesterol oxidase and horseradish peroxidase were noncovalently immobili…
Determination of phenolic antioxidants in vegetal and animal fats without previous extraction by dilution with n-propanol and micellar liquid chromat…
1999
Abstract A simple and rapid HPLC method for the determination of phenolic antioxidants (propyl and octyl gallates, tert -butylhydroquinone and 3- tert -butyl-4-hydroxyanisole) in sunflower, corn and olive oils, margarine, lard and butter oil is described. The samples are diluted with n -propanol, filtered and injected; solutions containing 30% (w/w) sample can be injected. The analytes are separated with a C18 column and a micellar mobile phase containing 0.1 M SDS, 2.5% n -propanol and 10 mM phosphate of pH 3, and detected at 290 nm. Calibration curves are linear ( r > 0.9999) and the limits of detection range from 0.2 to 1.3 ng, which correspond to antioxidant concentrations well below t…
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…
Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study.
2017
Background: The associations between dietary fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes.Objective: We examined the associations between total fat, subtypes of dietary fat, and food sources rich in saturated fatty acids and the incidence of type 2 diabetes (T2D).Design: A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvencion con DIeta MEDiterranea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable…
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
2020
The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control&mdash