Results 11 to 20 of about 1,170,748 (202)

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?

Frontiers in Nutrition, 2023
Introductionβ-glucans found in the cell walls of mushrooms can be a beneficial food additive in replacing fat in commercial food products.MethodsFour commonly consumed mushroom species in Singapore, i.e., Pleurotus ostreatus spp., Lentinus edodes ...
Cheryl Jie Yi See Toh, Xinyan Bi, Hui Wen Lee, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry, Christiani Jeyakumar Henry   +5 more
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BIOLOGICAL EVALUATION OF LOW – FAT CAKE [PDF]

Journal of Food and Dairy Sciences, 2011
Low- fat  cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically  evaluated and subjected to analysis for gross composition and caloric value.
M. Askar, A. Kassem, M. Domah, A. El-Refai   +3 more
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Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Foods, 2022
The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health indices,
Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos   +5 more
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Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties

Foods, 2023
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high ...
Mengying Liu, Yanlei Gao, Ruheng Shen, Xue Yang, Li Zhang, Guoyuan Ma, Zhaobin Guo, Cheng Chen, Xixiong Shi, Xiaotong Ma   +9 more
doaj   +1 more source

Effect of Flaxseed Gum-Linseed Oil Emulsion as a Fat Substitute on the Quality Characteristics of Emulsified Sausage [PDF]

Shipin Kexue, 2023
In order to reduce the content of saturated fat in emulsified sausage, the effects of using flaxseed gum-linseed oil (FG-LO) emulsion to replace pork backfat at different proportions (25%, 50%, 75% and 100%) on the color, cooking loss, emulsion stability,
TANG Yueli, JIA Na, YANG Songtao, LIU Dengyong
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β‐Galactosidase deficiency in the GLB1 spectrum of lysosomal storage disease can present with severe muscle weakness and atrophy

JIMD Reports, 2022
Deficiency of the enzyme β‐galactosidase due to variants in the GLB1‐gene is associated with metabolic disorders: Morquio B and GM1‐gangliosidosis. Here, we report a case compound heterozygous for variants in the GLB1‐gene and a severe muscular phenotype.
Jonas Jalili Pedersen, Morten Duno, Flemming Wibrand, Christian Hammer, Thomas Krag, John Vissing   +5 more
doaj   +1 more source

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters [PDF]

Animal Bioscience, 2022
Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat.
Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim, Sang Hoon Keum, Hyun Su Jung, Hyuk Cheol Kwon, Do Hyun Kim, Hyejin Sohn, Chang Hee Jeong, Hong Gu Lee, Sung Gu Han   +10 more
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Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

Foods, 2022
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control
Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo, José M. Lorenzo   +8 more
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Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

Foods, 2021
In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer.
María Espert, Teresa Sanz, Ana Salvador
doaj   +1 more source

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

Polish Journal of Food and Nutrition Sciences, 2015
The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%).
Bolumar Tomas, Toepfl Stefan, Heinz Volker   +2 more
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