Concepedia

Butter Fortification

Butter Fortification is the process of enhancing butter with selected micronutrients or functional ingredients to improve its nutritional value, distinguishing it from conventional butter through deliberate nutrient enrichment within the domain of dairy science and food technology.

80

Publications

3.8K

Citations

315

Authors

107

Institutions

Publications per year

2017–2026

20

Parents

Children

Publications

80

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Markus Lipp, E. Anklam · Food Chemistry · 1998 · 364 citations

, , +14

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

M.H.A. Jahurul, I.S.M. Zaidul, N.A. Nik Norulaini et al. · Journal of Food Engineering · 2012 · 196 citations

, , +11

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Markus Lipp, Franz Ulberth, E. Anklam et al. · Journal of Food Composition and Analysis · 2001 · 172 citations

, , +8

Calcium supplementation of chocolate: effect on cocoa butter digestibility and blood lipids in humans

Yasaman Shahkhalili, Catherine Murset, Isabelle Meirim et al. · American Journal of Clinical Nutrition · 2001 · 134 citations

, , +12

The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads

Dérick Rousseau, Alejandro G. Marangoni · Food Research International · 1998 · 123 citations

, , +13

1–5 of 80

Authors

315

  1. SS
    Sopark Sonwai

    Silpakorn University, Thailand

    3 publications · 128 citations

    3

    h-index

  2. MJ
    M.H.A. Jahurul

    Universiti of Malaysia Sabah, Malaysia

    3 publications · 286 citations

    3

    h-index

  3. EA
    E. Anklam

    Joint Research Centre, Italy

    3 publications · 590 citations

    3

    h-index

  4. DR
    Dérick Rousseau

    Toronto Metropolitan University, Canada

    3 publications · 332 citations

    3

    h-index

  5. ML
    Markus Lipp

    Joint Research Centre, Italy

    3 publications · 590 citations

    3

    h-index

1–5 of 315

Institutions

107

  1. University of Wisconsin–Madison

    Madison, United States

    5 h-index

    17 publications

    483 citations

  2. University of Georgia

    Athens, United States

    4 h-index

    11 publications

    732 citations

  3. Ghent University

    Ghent, Belgium

    3 h-index

    6 publications

    348 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    17 publications

    453 citations

  5. University of Guelph

    Guelph, Canada

    3 h-index

    8 publications

    896 citations

  6. University of California, Davis

    Davis, United States

    3 h-index

    9 publications

    216 citations

  7. Université Laval

    Québec, Canada

    3 h-index

    12 publications

    763 citations

  8. Silpakorn University

    Bangkok, Thailand

    3 h-index

    7 publications

    267 citations

1–8 of 107

Venues

  1. Food Chemistry

    9 publications · 848 citations

    9

    h-index

  2. Journal of Dairy Science

    JDS · 7 publications · 318 citations

    7

    h-index

  3. Journal of the American Oil Chemists Society

    JAOCS · 4 publications · 232 citations

    4

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 99 citations

    4

    h-index

  5. Journal of Food Science and Technology

    3 publications · 159 citations

    3

    h-index

1–5