Relevant bibliographies by topics / Butter Carotenes

Contents

  1. Journal articles
  2. Conference papers

Academic literature on the topic 'Butter Carotenes'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Butter Carotenes.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Butter Carotenes"

1

Martin, B., I. Verdier-Metz, S. Buchin, C. Hurtaud, and J. B. Coulon. "How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?" Animal Science 81, no. 2 (October 2005): 205–12. http://dx.doi.org/10.1079/asc50800205.

Full text
Abstract:
AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.
APA, Harvard, Vancouver, ISO, and other styles
2

Mégnanou, R. M., and S. Niamké. "Exploring the Ivorian Shea Butter Potentialities: Consumers and Scientists Approach." European Journal of Biology and Biotechnology 2, no. 2 (April 29, 2021): 92–105. http://dx.doi.org/10.24018/ejbio.2021.2.2.180.

Full text
Abstract:
Traditional shea butter is generally obtained through various uncontrolled methods, leading to a wide variability of quality. Nevertheless, consumers often complain about this fat because of it unconformity with their demands. Indeed, Ivorian ordinary consumers mostly prefer whitish odorless and fondant shea butter. Moreover, traders and industries interest in shea butter as raw material, would reside in its exceptional quality and potentialities of exploitation in several fields. An optimized traditional process was proposed by the present authors not only as a standard method, but also as a response to the whole users’ exigencies. Resulting beige and yellow shea butters present very weak acid and peroxide indexes, very high unsaponifiable matters. Viscosity decreased exponentially with the temperature increasing, when UV-Vis and near infra-red spectra revealed presence of UV-filter compounds, carotenoids, and chlorophyll. Chromatographic profile identified palmitic, stearic, arachidic acids, and essential fatty acids like oleic and linoleic and also exaltolides compounds. Samples also contained essential minerals (Calcium, magnesium, zinc, iron, etc.) carotene, vitamins A in relatively important amounts. Moreover, neither microbiological germs nor heavy were detected. All these valorizing characteristics would confer to the optimized shea butters good aptitude for households feeding and body care, and also profile a wide range of exploitation in food, cosmetic and pharmaceutical industries.
APA, Harvard, Vancouver, ISO, and other styles
3

Fathonah, Siti, Rosidah Rosidah, and Stella Septianarta. "YELLOW CORN BISCUITS FOR EARLY CHILDHOOD: HIGH ENERGY AND BETA-CAROTENE." Jurnal Bahan Alam Terbarukan 7, no. 1 (November 2, 2017): 77–82. http://dx.doi.org/10.15294/jbat.v7i1.9723.

Full text
Abstract:
Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 mg. The energy density of corn biscuits was 3.5 - 3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood
APA, Harvard, Vancouver, ISO, and other styles
4

Nurulita, Nunuk Aries, Elza Sundhani, Irma Amalia, Fifi Rahmawati, and Nina Nurhayati Dian Utami. "Uji Aktivitas Antioksidan dan Anti Aging Body Butter dengan Bahan Aktif Ekstrak Daun Kelor." JURNAL ILMU KEFARMASIAN INDONESIA 17, no. 1 (April 22, 2019): 1. http://dx.doi.org/10.35814/jifi.v17i1.543.

Full text
Abstract:
Daun Kelor (Moringa oleifera) merupakan salah satu tanaman yang mengandung senyawa fenol seperti alkaloid tannin saponin dan flavonoid yang berkhasiat sebagai antioksidan dan anti aging. Penelitian ini bertujuan untuk membuktikan aktivitas antioksidan dan anti aging daun kelor serta membuat Formulasi Body Butter dari ekstrak daun kelor. Proses ekstraksi daun kelor metode Maserasi dengan pelarut etanol 70 % perbandingan 1:10 kemudian dilakukan uji aktivitas antioksidan dengan metode beta caroten bleaching (BCB) dan anti aging selanjutnya dilakukan formulasi body butter dengan bahan aktif ekstrak daun kelor 0,5 %. Hasil penetapan kadar Fenolik total dan Flavonoid total ekstrak daun kelor menunjukkan kadar yang dihasilkan yaitu sebesar 10,45 mgGAE/g ekstrak untuk fenolik total dan 5,53 % untuk Flavonoid Total. Hasil penelitian menunjukkan bahwa ekstrak daun kelor memiliki aktivitas penghambatan proses pemucatan beta karoten (inhibitor BCB) dan inhibitor enzim kolagenase dengan persentase penghambatan sebesar 47 %. Body Butter ekstrak daun kelor mempunyai potensi sebagai antiaging melalui mekanisme anti oksidan dan inhibitor kolagenase. Body butter ekstrak daun kelor mempunyai penampakan organoleptis yang sudah baik dan menarik. Namun sifat fisik dari moringa body butter masih memerlukan optimasi agar lebih baik dan memenuhi standar yang telah ditetapkan.
APA, Harvard, Vancouver, ISO, and other styles
5

Roman, Maxine J., Betty J. Burri, and R. Paul Singh. "Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion." Journal of Agricultural and Food Chemistry 60, no. 38 (September 17, 2012): 9659–66. http://dx.doi.org/10.1021/jf302843w.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Salminen, Hanna, Anna-Sophie Stübler, and Jochen Weiss. "Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene." European Food Research and Technology 246, no. 3 (January 18, 2020): 599–608. http://dx.doi.org/10.1007/s00217-020-03431-0.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Dolmatova, O. I., and K. A. Panchenkova. "The study of the quality of butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 215–20. http://dx.doi.org/10.20914/2310-1202-2020-3-215-220.

Full text
Abstract:
The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.
APA, Harvard, Vancouver, ISO, and other styles
8

Liu, Xiaoran, Klodian Dhana, Jeremy Furtado, Puja Agarwal, Neelum Aggarwal, Christy Tangney, Nancy Laranjo, Vincent Carey, Lisa Barnes, and Frank Sacks. "Higher Plasma α-Carotene Was Associated With Better Cognitive Function: A Cross-Sectional Evaluation Among the MIND Trial Participants." Current Developments in Nutrition 5, Supplement_2 (June 2021): 32. http://dx.doi.org/10.1093/cdn/nzab033_032.

Full text
Abstract:
Abstract Objectives There is emerging evidence linking fruit and vegetable consumption and cognitive function. However, mechanistic evidence underlying this relationship is lacking. We aim to examine the association between plasma carotenoids and cognition in a population at risk for cognitive decline. Methods The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) trial (R01 AG052583) is an ongoing randomized controlled intervention on the effects of the MIND diet in preventing cognitive decline. The primary outcome is global cognition assessed using a battery of 12 cognitive tests. Plasma carotenoid levels were measured in 295 participants. Multivariate linear regression models were used to examine the association between blood nutrients and global and domain-specific cognition. Model was adjusted for age, sex, education, study site, smoking status, and frequency of cognitive and physical activities. The Benjamini-Hochberg method with a false discovery rate of 0.25 was used for multiple testing. Results Participants are predominantly Caucasian females (68%) with obesity (BMI 33.6) and a mean age of 69.8 years. High plasma α-carotene was associated with higher average scores for a global measure of cognition. Individuals in the highest tertile of plasma α-carotene levels (tertile median: 155.8 mcg/L) had a higher average score of 0.17 for global cognition compared to those in the lowest tertile (tertile median: 34.9 mcg/L, P = 0.002). Individuals with high plasma α-carotene levels had a dietary pattern that featured high consumption of vegetables other than green leafy vegetables (i.e., carrots, corn, beets, green beans, and onions), and fruits, as well as, lower consumption of butter, margarine, and fried foods. Plasma levels of α-carotene (p for trend 0.007) and lutein plus zeaxanthin (p for trend 0.009) were also associated with higher mean scores for semantic memory. Conclusions Higher circulating levels of specific forms of carotenoids i.e., α-carotene, lutein plus zeaxanthin was associated with higher scores of global and domain-specific cognitive function in a US population at risk for cognitive decline. Funding Sources Funding: R01 AG052583
APA, Harvard, Vancouver, ISO, and other styles
9

Karabulut, Ihsan. "Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols." Food Chemistry 123, no. 3 (December 2010): 622–27. http://dx.doi.org/10.1016/j.foodchem.2010.04.080.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Zhang, Xiaoyu, George A. Cavender, Kristina R. Lewandowski, Ginnefer O. Cox, and Chad M. Paton. "Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation." Foods 9, no. 2 (February 21, 2020): 232. http://dx.doi.org/10.3390/foods9020232.

Full text
Abstract:
Provitamin A and pre-formed vitamin A compounds are essential micronutrients for humans. However, vitamin A deficiency (VAD) affects the health status of nearly 50% of populations in Southeast Asia and sub-Saharan Africa and is especially pronounced in preschool children and pregnant women. The objective of this research was to determine an acceptable flavor/ingredient combination to produce a palatable food product that incorporates sweet potatoes, peanut paste, and chickpeas. We sought to determine the acceptability of the three product formulations and to determine the influence of demographic data on ratings for the sensory attributes of each sample. To address VAD issues, three formulations of a product incorporating sweet potato puree (to increase β-carotene content), pure peanut butter (to provide fat for β-carotene absorption), and chickpeas (to provide a complete protein source), were developed: (1) an unflavored control, and two formulations with added natural seasonings: (2) curry-flavored, and (3) pumpkin spice-flavored. Sensory analysis of the three products showed that the curry-flavored product received the highest acceptability in terms of overall liking, flavor, texture, and appearance (p < 0.001). Since the demographic effect was not statistically significant (p > 0.05), it is highly likely that the curry-flavored product can be implemented in other countries or areas with high acceptability.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Conference papers on the topic "Butter Carotenes"

1

Muhammad, Bagas Zaki, Muhammad Arif Darmawan, and Misri Gozan. "Reduction of beta-carotene with thermal activated bentonite in Illipe butter from Nanga Yen, Kalimantan Barat." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134610.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Ramadhani, Nurul Hikmah, Muhammad Arif Darmawan, Andre Fahriz Perdana Harahap, Muhammad Yusuf Arya Ramadhan, and Misri Gozan. "Effect of purification and lignin addition of Illipe butter on beta-carotene level and free fatty acid content." In THE 5TH BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: Proceedings of the 5th International Symposium of Biomedical Engineering (ISBE) 2020. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0047189.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Butter Carotenes' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography