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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 +10 more
semanticscholar +1 more source
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 +10 more
semanticscholar +1 more source
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
openaire +2 more sources
Food Research International, 2020
This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500
F. A. L. de Carvalho +6 more
semanticscholar +1 more source
This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500
F. A. L. de Carvalho +6 more
semanticscholar +1 more source
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
openaire +1 more source
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
Fat replacers and the functionality of fat in foods
Trends in Food Science & Technology, 1994Abstract Developing no- and low-fat products is a high priority for the food industry. Given the variety of fat replacers available, how does a product developer decide which to use? Fat replacers can be divided into three classes on the basis of their composition: protein-based, carbohydrate-based and fat-based.
Paula A. Lucca, Beverly J. Tepper
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Meat Science, 2019
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1).
S. L. da Silva +10 more
semanticscholar +1 more source
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1).
S. L. da Silva +10 more
semanticscholar +1 more source
Food Research International, 2019
The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments
F. A. L. de Carvalho +5 more
semanticscholar +1 more source
The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments
F. A. L. de Carvalho +5 more
semanticscholar +1 more source
Partial fat replacement in liver pâté using canola oil organogel
, 2020Partial and full replacement of pork fat with canola oil organogels was done to improve nutritional and sensory properties of liver pâte. Sensory analysis revealed that 100% replacement could not be differentiated from the control in terms of hardness ...
S. Barbut, Brian E Tiensa, A. Marangoni
semanticscholar +1 more source
Food Chemistry
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year.
Yuanxue Gao +6 more
semanticscholar +1 more source
In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year.
Yuanxue Gao +6 more
semanticscholar +1 more source
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.
openaire +1 more source
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