PHYSICO-CHEMICAL PROPERTIES OF FLAVOURED FILLED YOGHURT INCORPORATING COCONUT CREAM AT DIFFERENT LEVELS [PDF]
Journal of Veterinary and Animal Sciences, 2003 A detailed investigation was carried out to assess physico-chemical properties of yoghurt made by incorporating coconut cream in partial and complete replacement of milk fat with coconut fat as coconut cream at 25, 50, 75 and 100 per cent levels with or
C. Pandiyan, P.I. Geevarghese
doaj
FoodsMeat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health.
Alex Y. Llatas +10 more
doaj +1 more source
Identification of specific demands on Feed in Dutch Organic Aquaculture [PDF]
, 2009 The evaluation of specific demands for organic feed focussed on feed demands for four fish species which can be cultured in Recirculation Aquaculture Systems (RAS), tilapia, African Catfish, shrimp and turbot.
Poelman, M.
core +2 more sources
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters. [PDF]
Foods, 2021 Botella-Martínez C +3 more
europepmc +1 more source
Effect of Lentinula edodes Stem Nano Dietary Fiber on Low-fat Emulsified Sausage Quality
Shipin gongye ke-jiLentinula edodes stipes, a byproduct of shiitake mushroom processing, was used as raw materials to prepare nano dietary fiber. After dietary fiber purification, three methods—cellulase hydrolysis, ultrasonic cell disruption, and their combination were ...
Hongzhen GUO +4 more
doaj +1 more source
Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions [PDF]
, 2018 Dewettinck, Koen +2 more
core +2 more sources
Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet. [PDF]
Poult Sci, 2021 Araújo ÍBS +4 more
europepmc +1 more source
Farm Level Economic Implications of Genetic Selection for Improving Milk Fat Composition [PDF]
The objective of the study was to assess the farm level economic implications of value-adding genetic selection strategies to improve milk fat composition. Selection based on a quantitative trait (ratio of total saturated to total unsaturated fatty acids
Bovenhuis, Henk +5 more
core +1 more source
Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. [PDF]
Animals (Basel), 2020 Egea M +5 more
europepmc +1 more source
Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. [PDF]
Foods, 2020 Lee HS, Kim KH, Park SH, Hur SW, Auh JH.
europepmc +1 more source