Results 41 to 50 of about 1,170,748 (202)

Integrated Insights into Structural and Flavor Functions of Milk Fat in Cheese Systems: Implications for Fat Reduction and Replacement Strategies

Dairy
The increasing demand for sustainable and health-oriented dairy and alternative products has enhanced interest in reducing or modifying fat in cheese systems.
Khue Minh Tran, Oanh Thi Hoang, Lan Thi Nguyen   +2 more
doaj   +1 more source

Efficiency of fat deposition from nonstarch polysaccharides, starch and unsaturated fat in pig [PDF]

, 2010
The aim was to evaluate under protein-limiting conditions the effect of different supplemental energy sources: fermentable NSP (fNSP), digestible starch (dStarch) and digestible unsaturated fat (dUFA), on marginal efficiency of fat deposition and ...
Halas, V., Dijkstra, J., Gerrits, W.J.J., Verstegen, M.W.A., Babinszky, L.   +4 more
core   +1 more source

Effect of Nano Tea Seed Oil Microcapsules on the Quality of Low Fat Minced Pork Products

Shipin gongye ke-ji
Low-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, Jun ZOU, Meng YUAN, Qiuya JI, Lin MEI   +4 more
doaj   +1 more source

Transcatheter versus surgical aortic-valve replacement in high-risk patients. [PDF]

, 2011
BACKGROUND: The use of transcatheter aortic-valve replacement has been shown to reduce mortality among high-risk patients with aortic stenosis who are not candidates for surgical replacement.
Makkar, Raj R, Samir Kapadia, Dewey, Todd, Pichard, Augusto D, Mack, Michael J, Vinod H. Thourani, Duolao Wang, Smith, Craig R, Webb, John G, Babaliaros, Vasilis, Moses, Jeffrey W, D. Craig Miller, Jeffrey W. Moses, Wang, Duolao, Craig R. Smith, Mathew Williams, Todd Dewey, Miller, D Craig, Michael J. Mack, John G. Webb, William N. Anderson, Tuzcu, E Murat, Thourani, Vinod H, Raj R. Makkar, Gregory P. Fontana, Svensson, Lars G, Kapadia, Samir, E. Murat Tuzcu, Paul Corso, Martin B. Leon, Williams, Mathew, Stuart J. Pocock, Bavaria, Joseph E, MD, Howard C. Herrmann, Augusto D. Pichard, Lars G. Svensson, Pocock, Stuart J, Jodi J. Akin, Joseph E. Bavaria, Fontana, Gregory P, Akin, Jodi J, Corso, Paul, Bavaria, Joseph E, Leon, Martin B, Herrmann, Howard C, PARTNER Trial Investigators, Anderson, William N, Vasilis Babaliaros   +47 more
core   +1 more source

Recent Advances in the Application of Pickering Emulsion as a Novel Fat Replacement in Food

Shipin gongye ke-ji
Healthy 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, Ruirui LIU, Ying TUO, Yiwei YU, Long WU, Hui ZHOU, Yidi CAI, Xiang LI   +7 more
doaj   +1 more source

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Grasas y Aceites, 2016
The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t..
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo   +3 more
doaj   +1 more source

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

Foods, 2023
Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits ...
Lingli Zhong, Xiangrui Guo, Huizhen Xue, Yan Qiao, Dongmei Mao, Xianfeng Ye, Zhongli Cui, Zhoukun Li, Gang Hu, Yan Huang   +9 more
doaj   +1 more source

Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies

Applied Sciences
Oleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be
Valeria M. Meza-Castellón, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj   +1 more source

Interstate Bridge Replacement preliminary list of design options

, 2021
Title from PDF caption (viewed on October 22, 2021).This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program.

core  

Is fat the sixth taste primary? Evidence and implications [PDF]

, 2015
Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Russell Keast, Andrew Costanzo, Russell SJ Keast   +2 more
core   +1 more source