Results 281 to 290 of about 127,355 (329)
Some of the next articles are maybe not open access.
LWT, 2019
In this study, the effect of fat replacement by chitosan (CH), golden flaxseed wholemeal (GFW) and defatted golden flaxseed flour (DGF) on the physico-chemical, sensory and oxidative characteristics of hamburgers was evaluated.
Tiffany Prokopp Hautrive +4 more
semanticscholar +1 more source
In this study, the effect of fat replacement by chitosan (CH), golden flaxseed wholemeal (GFW) and defatted golden flaxseed flour (DGF) on the physico-chemical, sensory and oxidative characteristics of hamburgers was evaluated.
Tiffany Prokopp Hautrive +4 more
semanticscholar +1 more source
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.
openaire +2 more sources
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.
openaire +2 more sources
Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
Journal of Food Science, 2019Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties.
S. Barbut +3 more
semanticscholar +1 more source
Effect of fat replacers on kefir quality
Journal of the Science of Food and Agriculture, 2009AbstractThe purpose of the study was to determine the effects of fat replacers on the quality of non‐fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non‐fat ...
Ertekin, Bilge, Guzel-Seydim, Zeynep B.
openaire +4 more sources
Chemical & Engineering News Archive, 2012
Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
openaire +1 more source
Dow Chemical and DuPont are launching new seeds that promise oilseed crops with improved fatty acid profiles.
openaire +1 more source
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products
, 2020Driven by the need for trans and saturated fat replacement strategies, the field of fat mimetics has made tremendous advances over the past decade. Fat mimetics include polymeric networks of ethylcellulose, emulsion-templated networks of proteins and ...
Ashok R. Patel +2 more
semanticscholar +1 more source
The Lumbrical Fat Graft: A Replacement for Lost Upper Eyelid Fat
Plastic and Reconstructive Surgery, 2002Human eyelids seem to age earlier and more rapidly than do other regions of the face, making blepharoplasty (either age or familially indicated) an operation often performed earlier than other remedial procedures for facial aging. The traditional and more doctrinaire approach to upper blepharoplasty in which fat and orbicularis muscle are excised has ...
openaire +2 more sources
Partial fat replacement in liver pâté using canola oil organogel
LWT - Food Science and Technology, 2021Shai Barbut, Alejandro G Marangoni
exaly