Results 141 to 150 of about 1,170,748 (202)

Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations. [PDF]

Food Sci Nutr
Roon S, Almasi H, Zeynali F.
europepmc   +1 more source

Replacement of Soybean Oil with <i>Hermetia illucens</i> Larvae Fat in Layer Diets: Effects on Performance, Egg Quality, Yolk Lipid Composition, and Ovarian Follicles. [PDF]

Animals (Basel)
Hornfeck F, Müller R, Grundmann SM, Maier-Sam K, Most E, Schäfer L, Gessner DK, Eder K.   +7 more
europepmc   +1 more source

Succinylated nori protein-alginate complex particles prepared using temperature-controlled ultrasonication for the formation of high internal phase Pickering emulsion gels as plant-based fat analogues. [PDF]

Ultrason Sonochem
Si X, Li Z, Chen Y, Li B, Zhang L, Hai J, Zhang Y, Su B, Feng X, Zhong T, Xiao Y, Yu X.   +11 more
europepmc   +1 more source

Fat-Containing Soft Tissue Lesions of the Limbs and Body Wall-A Pictorial Essay. [PDF]

J Med Imaging Radiat Oncol
Lim KZ, Hui C.
europepmc   +1 more source

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Characterization of fat replacers

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could
Kruse, Hans-Peter, Stoof, Gisela, Rubbert, Helga, Anger, Horst   +3 more
openaire   +3 more sources

Carbohydrates as Fat Replacers

Annual Review of Food Science and Technology, 2017
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat ...
Xingyun, Peng, Yuan, Yao
openaire   +2 more sources

Effect of fat and sugar replacement on cookie properties

Journal of the Science of Food and Agriculture, 2002
: Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200g kg1 concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low ...
V Oreopoulou
exaly   +2 more sources

Replacement of Fat or Starch

2021
A growing public demand for low-calorie foods is stimulating the researchers and food manufacturers to develop reduced-calorie products due to the recognized adverse effects of high energy diet on human health. Fat and starch are two condensed sources of energy, and reducing their intake is a major dietary goal for the consumer.
Cuixia Sun, Yapeng Fang
openaire   +1 more source