Results 21 to 30 of about 125,958 (301)
Fat replacement of the exocrine pancreas [PDF]
American Journal of Roentgenology, 1980 Fat replacement (also termed Iipomatosis, adipose atrophy, or fat infiltration) of the exocnine pancreas is known to occur, but the pathogenesis is not well established. In addition, the radiographic features of this condition have not been well described, partly due to limitation of most conventional radiographic methods in defining structural changes
S, Patel +3 more
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Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread. [PDF]
Foods, 2020 Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under ...
Lee HS, Kim KH, Park SH, Hur SW, Auh JH.
europepmc +2 more sources
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
Frontiers in Neurology, 2021 Objectives: Pompe disease is a rare genetic disease produced by mutations in the GAA gene leading to progressive skeletal and respiratory muscle weakness.
David Reyes-Leiva +13 more
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Polish Journal of Food and Nutrition Sciences, 2015 The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%).
Bolumar Tomas +2 more
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Sensory Properties of Fats and Fat Replacements [PDF]
Nutrition Reviews, 2009 The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 ...
openaire +3 more sources
QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR [PDF]
Journal of Food and Dairy Sciences, 2014 This study was carried out to prepare low – fat beef burger by partial replacement (2.5, 5, 7.5 and 10%) chickpea flour as fat replacer. Beef burgers were organoleptically evaluated.
Mervat El - Demery +3 more
doaj +1 more source
Effects of partial replacement of fish oil by beef tallow fat and canola oil on growth and feeding parameters and carcass composition of rainbow trout (Oncorhynchus mykiss) [PDF]
تغذیه آبزیان, 2021 To investigate the effects of partial replacement of calf fat and canola oil instead of dietary fish oil on the growth performance and chemical composition of rainbow trout, 250 fish with an average weight of 22.2 ± 0.6 g and a density of 20 fish per 500-
Hamid Jafar Nodeh +3 more
doaj +1 more source
Dydrogesterone and norethisterone regulate expression of lipoprotein lipase and hormones-sensitive lipase in human subcutaneous abdominal adipocytes [PDF]
, 2007 Aim: In premenopausal women, hyper-androgenicity is associated with central obesity and an increased cardiovascular risk. We investigated the effects of dydrogesterone (DYD)(a non-androgenic progestogen) and norethisterone (NET)(an androgenic progestogen)
Sturdee, D. W. +17 more
core +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