Results 41 to 50 of about 1,940,158 (289)
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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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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Meat ScienceCurrently, insects are being introduced in Europe as an alternative, healthy, and sustainable food ingredient. The aim of this study is to evaluate the feasibility of using Tenebrio molitor larvae (as powder) as a pork fat replacement in Bologna-type ...
J. Rodríguez-Párraga +6 more
semanticscholar +1 more source
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
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Food Research International, 2019 The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments
F. A. L. de Carvalho +5 more
semanticscholar +1 more source
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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Effect of Nano Tea Seed Oil Microcapsules on the Quality of Low Fat Minced Pork Products
Shipin gongye ke-jiLow-fat conversion of high-fat products met consumers' pursuit of health, and was one of the future development directions of meat products. In this study, the effects of two forms of tea seed oil (TSO) and nano tea seed oil microcapsules (NTM) on the ...
Kang YU +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
openaire +3 more sources
Recent Advances in the Application of Pickering Emulsion as a Novel Fat Replacement in Food
Shipin gongye ke-jiHealthy weight is an action plan advocated in the "Three Reductions and Three Health" of the China National Healthy Lifestyle initiative. The development of the food industry is also significantly impacted by the dietary demand for "reducing oil and fat".
Mingrui WANG +7 more
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A Bibliometric Analysis of Publications in Uremic Toxins From 1991 to 2024
Therapeutic Apheresis and Dialysis, EarlyView.ABSTRACT Background Uremic toxins are a growing area of research in nephrology, with significant implications in the progression and treatment of chronic kidney disease (CKD) and the management of end‐stage kidney disease (ESKD). This bibliometric analysis aims to evaluate the global research trends, key contributors, and the impact of publications in ...
Yuh‐Shan Ho +7 more
wiley +1 more source