Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat [PDF]
Foods, 2021 Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat.
Kyungwon Moon +4 more
doaj +4 more sources
Different Approaches to Analyze Muscle Fat Replacement With Dixon MRI in Pompe Disease [PDF]
Frontiers in Neurology, 2021 Quantitative MRI is an increasingly used method to monitor disease progression in muscular disorders due to its ability to measure changes in muscle fat content (reported as fat fraction) over a short period.
Alicia Alonso-Jiménez +15 more
doaj +2 more sources
Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery [PDF]
FoodsOleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and ...
Bibiana Alves dos Santos +5 more
doaj +2 more sources
Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters [PDF]
Animal Bioscience, 2021 Objective A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican ...
Daniela Orozco +5 more
doaj +2 more sources
Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage [PDF]
Foods, 2020 In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE).
Malaiporn Wongkaew +4 more
doaj +2 more sources
Food Science of Animal Resources, 2016 The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME).
Meltem Serdaroğlu +3 more
doaj +2 more sources
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers [PDF]
Foods, 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.
Julliane Carvalho Barros +7 more
doaj +2 more sources
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream [PDF]
FoodsChanchan Sun, Xiulian Li
exaly +2 more sources
Perspectives in Fat Replacement in Sausages [PDF]
Meat Technology, 2023 Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non‑infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages.
Vasilev, Dragan +3 more
openaire +1 more source