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Characterization of fat replacers
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994Effects 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 +3 more
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Carbohydrates as Fat Replacers
Annual Review of Food Science and Technology, 2017The 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
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Chemical & Engineering News Archive, 2012
Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
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Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
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Postgraduate Medicine, 1990
Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
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Recent public health reports have implicated dietary fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce fat consumption by guiding them toward a low-fat diet. However, high-fat foods are an important component of the American diet, and preferences for them are remarkably resistant to change.
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1993
Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
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Fats and oils have been important ingredients in the bakery industry for many centuries. In bakery foods shortenings fulfill many different functions. The primary reason for their use has been organoleptic — they make the food taste better. Some of the factors involved in this contribution have been identified.
openaire +1 more source