Results 11 to 20 of about 1,940,158 (289)
Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. [PDF]
Foods, 2020 Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under ...
Lee HS, Kim KH, Park SH, Hur SW, Auh JH.
europepmc +2 more sources
Trends Food Sci Technol, 2020 Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs).
Kew B, Holmes M, Stieger M, Sarkar A.
europepmc +2 more sources
Quantifying fat replacement of muscle by quantitative MRI in muscular dystrophy. [PDF]
J Neurol, 2017 The muscular dystrophies are rare orphan diseases, characterized by progressive muscle weakness: the most common and well known is Duchenne muscular dystrophy which affects young boys and progresses quickly during childhood.
Burakiewicz J +5 more
europepmc +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
Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties. [PDF]
Korean J Food Sci Anim Resour, 2017 The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties.
Serdaroğlu M +2 more
europepmc +2 more sources
Grasas y Aceites, 2016 The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t..
R. Domínguez +3 more
doaj +2 more sources
Valorization of Wine Lees in the Production of Reduced-Lipid Nutritive Muffins [PDF]
FoodsThe valorization of winemaking by-products is a sustainable strategy consistent with circular bioeconomy principles and current public health priorities. This study aimed to evaluate residual oenological yeast sediment from local Moldovan grape varieties,
Aurica Chirsanova +4 more
doaj +2 more sources
Functionality and application of emulsion gels in fat replacement strategies for dairy products
Trends in Food Science and TechnologyHe Li, Xinqi Liu, Yuqing Ren
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
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 +5 more
doaj +1 more source