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FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE
Journal of Texture Studies, 2001Low‐fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low‐fat cheese (15 g fat/L milk) without added fat replacer and a full‐fat cheese (30 g fat/L milk) were prepared as controls.
C. LOBATO‐CALLEROS +4 more
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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
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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
Novel trans fat replacement strategies
Current Opinion in Food Science, 2016The requirement for removing partially hydrogenated oils (PHOs) in food products by the U.S. Food and Drug Administration (FDA) is challenging the food industry to seek out healthy replacements that do not change the physical and sensory properties of end products. This article reviews novel strategies to structure liquid oils as PHO alternatives.
Fan C Wang +3 more
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Cocoa Butter and Replacement Fats
1989Cocoa butter is essentially the natural fat of the cocoa bean but definitions in some countries limit it to the natural fat obtained from well-winnowed cocoa nib (cotyledon) by hydraulic or expeller pressing.
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