Results 1 to 10 of about 11,455 (187)
Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters [PDF]
Foods, 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.
Simona Grasso +4 more
doaj +5 more sources
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content [PDF]
Foods, 2020 Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2).
Carmine Summo +4 more
doaj +2 more sources
High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating [PDF]
Poultry ScienceExcessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) complex
Lilan Xu +6 more
doaj +2 more sources
Animal, 2021 The modern hyper-prolific sow gives birth to 17 live-born piglets on average. An alternative strategy to nurse sows and artificial rearing may be providing milk replacer while letting all the piglets stay with their dam.
C. Kobek-Kjeldager +3 more
doaj +1 more source
Growth and Body Composition of Artificially-Reared Lambs Exposed to Three Different Rearing Regimens
Animals, 2021 This study was designed to investigate the influence of pellet fibre level, milk replacer composition and age at weaning on growth and body composition of lambs reared artificially.
Hitihamy M. G. P. Herath +4 more
doaj +1 more source
Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing [PDF]
E3S Web of Conferences, 2020 Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management.
Sumonsiri Nutsuda +5 more
doaj +1 more source
Indonesian Journal of Agricultural Research, 2020 Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a
Pulung Nugroho +2 more
doaj +1 more source
International Journal of Food Science, 2022 The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated.
El Sayed, A. Abd El-Hady +4 more
doaj +1 more source
Glycerol as a partial replacement for lactose in milk replacer for young dairy calves
JDS Communications, 2022 Glycerol (glycerin) is increasingly available from biodiesel manufacture and edible oil refining and it has been used successfully in diets for chickens, pigs, and adult cattle; however, less information is available on its nutritional value in young ...
R.A. Ebert-Allen +2 more
doaj +1 more source
Perspectives in Fat Replacement in Sausages [PDF]
Meat Technology, 2023 Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non‑infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages.
Vasilev, Dragan +3 more
openaire +1 more source