Results 141 to 150 of about 328,573 (204)

Feeding Diqing Tibetan pigs with 50% of soybean meal replaced by walnut meal can reduce subcutaneous fat deposition and promote intramuscular fat accumulation. [PDF]

Front Microbiol
Li X, Jin S, Hu H, Lan Y, Ni B, Su J, Luo S, Tan L, Zhang Y, Huang H, Xu Y, Yang J, Zhou C, Chen K, Li S, Liang B, Bai S, Zhang K, Pan H, Dong X, Yan D.   +20 more
europepmc   +1 more source

Association between changes in adherence to the planetary health diet and adiposity and body fat distribution: a cohort study. [PDF]

Lancet Reg Health Eur
Ibsen DB, Sowah SA, Imamura F, De Lucia Rolfe E, Brage S, Griffin SJ, Wareham NJ, Forouhi NG.   +7 more
europepmc   +1 more source

Permanent weakness and myopathy in hypokalemic periodic paralysis. [PDF]

Acta Myol
Bossola M, Senatore A, Di Stasio E.
europepmc   +1 more source

Partially Replacing Dietary Carbohydrate With Unsaturated Fat or Protein Shifts Protein-Based HDL Subspecies Toward Lower Coronary Heart Disease Risk. [PDF]

Arterioscler Thromb Vasc Biol
Zhang B, Furtado JD, Andraski AB, Guglielmo B, Appel LJ, Wang K, Yasunaga S, Saku K, Ikewaki K, Sacks FM.   +9 more
europepmc   +1 more source

Pancreatic exocrine insufficiency. [PDF]

EClinicalMedicine
Iglesia D, Vujasinovic M, Löhr JM, Dominguez-Muñoz JE.   +3 more
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

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