Mathematical Development Program for Calculation of Fatty Acid Composition Blend of Vegetable Oils [PDF]
, 2016 The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition.
Belemets, T. (Tatiana) +4 more
core +2 more sources
Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]
, 2015 peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush +3 more
core +1 more source
Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation [PDF]
, 2018 Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods.
Alfheeaid, Hani +5 more
core +1 more source
Vegetable oil as fat replacer inhibits formation of heterocyclic amines and 2 polycyclic aromatic hydrocarbons in reduced fat pork patties [PDF]
, 2017 Formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons 9 (PAHs) was examined to evaluate the impact of using vegetable oil as fat 10 replacement on carcinogen formation in meat product.
Cheng, Qiaofen +2 more
core +1 more source
Low-Fat and High-Quality Fermented Sausages
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
doaj +1 more source
Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
Foods, 2021 Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or
Sohui Jeong, Suyoung Lee, Imkyung Oh
doaj +1 more source
Effects of replacing different proportions of barley grain by barley fibre on performance of dairy bulls [PDF]
, 2007 The objective of the present experiment was to study the effects of partial replacement of barley grain with barley fibre (BF) on animal performance, carcass traits and diet digestibility of growing dairy bulls.
Huuskonen, Arto +2 more
core +3 more sources
Funcionality of several cake ingredients: A comprehensive approach
Czech Journal of Food Sciences, 2013 The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations.
Julia Rodríguez-García +3 more
doaj +1 more source
Dietary determinants of changes in waist circumference adjusted for body mass index - a proxy measure of visceral adiposity [PDF]
, 2010 Background Given the recognized health effects of visceral fat, the understanding of how diet can modulate changes in the phenotype “waist circumference for a given body mass index (WCBMI)”, a proxy measure of visceral adiposity, is deemed necessary ...
A, D.L., van der +16 more
core +2 more sources
Foods, 2022 Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively.
Essam Mohamed Elsebaie +7 more
doaj +1 more source