Results 231 to 240 of about 982,573 (275)

Effect of Dynamic Ultra‐High Pressure Microfluidization on the Properties of Potato Starch Fat Mimetics

Starke (Weinheim)
Dynamic ultra‐high pressure microfluidization technology is employed to enhance the application of common enzymatic hydrolysis potato starch (PS)‐based fat mimetic through ultrafine particle treatment.
Mingyuan Li, Yaping Yong, Ying Zheng, Suying Hao, Jinhong Wu, Xiaoqing Yang   +5 more
semanticscholar   +1 more source

Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics in Reduced Fat Cheese

1995
Over the last decade, low-fat and reduced fat versions of natural and processed cheeses have been developed to meet consumer demand for more health conscious foods (Bruhn et al., 1992). The challenge to the cheese industry presented by this demand is to develop good quality, low-fat cheese products with the sensory and rheological properties of full ...
B L, Armbruster, S, Chastain, N, Desai
openaire   +2 more sources

Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics.

Food Research International
Plant proteins are lauded as sustainable proteins for climate control and have been intensively researched as muscle meat mimetics, yet far less attention has been paid to plant-based oil systems for mimicking fat tissues, which is critical in embarking ...
Siyong You, Weitong Wen, Yuhan Wan, Lingshan Su, Shunjiang Zeng, Yan Kong, Caili Fu, Dejian Huang, Linzhi Jing   +8 more
semanticscholar   +1 more source

Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis

Starke (Weinheim)
This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of ...
Nusrat Zehra, T. M. Ali
semanticscholar   +1 more source

Fiber-based Fat Mimetics

1996
Pablo de Mariscal, David Bell
  +4 more sources

Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavor compounds in Cheddar cheese during ripening

International Journal of Food Science & Technology, 2021
Jun Li, Huaitian Cui, Xinyue Xu, Jiayi Li, Miaomiao Lu, Yue Yu, Hong Song, Danshi Zhu, He Liu   +8 more
semanticscholar   +1 more source

Mimetic and synthetic fat replacers for the meat industry

1997
Continuing consumer interest in reduced fat foods has created a growing need for reduced fat and low fat meat products in the market-place. Almost half of the new red meat product introductions in the USA in 1995 contained a reduced fat claim (Krizner, 1995).
openaire   +1 more source

Adipocyte Insulin Responsiveness in Female Sprague-Dawley Rats Fed a Low Fat Diet Containing a Fat-Mimetic Carbohydrate

The Journal of Nutrition, 1992
Two experiments examined the effects of replacing high fat with low fat diets on adipocyte insulin sensitivity and response. Female Sprague-Dawley rats had free access to diets containing 21% (control), 61% (high fat) or 2% (low fat) of energy as fat. In the low fat diet a carbohydrate-based fat-mimetic carbohydrate replaced all but the essential fat ...
openaire   +2 more sources

Review for "Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavor compounds in Cheddar cheese during ripening"

, 2021
Nair A Pereira
semanticscholar   +1 more source

The cellular and functional complexity of thermogenic fat

Nature Reviews Molecular Cell Biology, 2021
Paul Cohen, Shingo Kajimura
exaly