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
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
Relationship between body adiposity measures and risk of primary knee and hip replacement for osteoarthritis: a prospective cohort study [PDF]
, 2009 INTRODUCTION: Total joint replacement is considered a surrogate measure for symptomatic end-stage osteoarthritis. It is unknown whether the adipose mass and the distribution of adipose mass are associated with the risk of primary knee and hip replacement
Cicuttini, FM +7 more
core +2 more sources
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
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
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
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
Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]
, 2020 Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona +4 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