Results 211 to 220 of about 1,940,158 (289)

Tailoring the Properties and Oxidative Stability of <i>Idesia polycarpa</i> Crude Oil-Based HIPEs via Xanthan Gum and Ovalbumin: Implementation in Biscuit Processing. [PDF]

Foods
Huang X, Shi Y, Chen Y, Kan J, Luo K.
europepmc   +1 more source

Pancreatic Steatosis as a Risk Phenotype for Pancreatic Ductal Adenocarcinoma: A Narrative Review. [PDF]

Medicina (Kaunas)
Cammarata R, La Vaccara V, Bani L, Giordano F, Castagliuolo P, Ristori MV, Aita SE, Angeletti S, Coppola R, Caputo D.   +9 more
europepmc   +1 more source

Association Between Dietary Total Fat Intake and Risk of Breast Cancer: A Meta-Analysis of Case-Control and Cohort Studies. [PDF]

Health Sci Rep
Karimi M, Jafari M, Sedighi E, Sharifi M, Kazemi K, Asbaghi O.   +5 more
europepmc   +1 more source

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Non-uniform muscle fat replacement along the proximodistal axis in Duchenne muscular dystrophy

Neuromuscular Disorders, 2017
Erik H Niks, M T Hooijmans, Jan Verschuuren   +2 more
exaly   +2 more sources

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Journal of Food Science, 2021
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products.
Valeria Giha, María José Domínguez Ordoñez, Ruby-Alejandra Villamil   +2 more
semanticscholar   +1 more source

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

International Journal of Food Science and Technology, 2016
H W Kim, Dong Heon Song, Youn Kyung Ham
exaly   +2 more sources

Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella.

Food Research International, 2021
Reducing the fat content of processed meat products has become necessary due to consumer-driven demand for healthier foods. In this sense, this study aimed to characterize chicken mortadella with total and partial replacement of chicken skin by green ...
B. E. Auriema, F. J. Corrêa, Ramon Silva, P. Soares, A. L. Lima, V. Vidal, R. Raices, M. A. Pollonio, R. Luchese, E. Esmerino, S. P. Mathias   +10 more
semanticscholar   +1 more source

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