Results 31 to 40 of about 1,170,748 (202)
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
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fat-forensics/fat-forensics: FAT Forensics 0.1.1
, 2022 See changelog at: https://fat-forensics.org/changelog ...
RafaelPo +3 more
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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
Frontiers in Nutrition, 2020 Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently,
Cinzia Caggia +6 more
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Dehnratenabhängiges Verformungs- und Versagensverhalten von dünnen Blechen unter Scherbelastung
, 2022 In diesem Forschungsvorhaben wurden neun verschiedene Stahlblechwerkstoffe bzw. -varianten und zwei exemplarische zusätzliche Werkstoffe, ein Aluminium und ein Kupfer, bezüglich des Schubverhaltens untersucht.
Huberth, F., Klitschke, S., Troll, A.
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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
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Foods, 2021 The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was ...
Jiaxin Chen +4 more
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Fat Replacers in Baked Food Products [PDF]
Foods, 2018 Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content.
Kathryn Colla +2 more
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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
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Grasas y Aceites, 2015 In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was employed as fat replacer.
E. Rojas-Nery +3 more
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GelsThis study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin).
Tamara Stamenić +6 more
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