Results 111 to 120 of about 11,672 (204)

Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies. [PDF]

J Food Sci Technol, 2021
Yashini M, Sahana S, Hemanth SD, Sunil CK.   +3 more
europepmc   +1 more source

Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study. [PDF]

Foods
Suksangpanomrung P, Ritthiruangdej P, Therdthai N, Hiriotappa A.   +3 more
europepmc   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer. [PDF]

J Sci Food Agric
Trindade PCO, Dos Santos BA, Hollweg G, Padilha M, Fracari PR, Rosa SC, Cichoski AJ, Lorenzo JM, de Matos PR, Vargas-Ramella M, Campagnol PCB.   +10 more
europepmc   +1 more source

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry. [PDF]

Food Sci Nutr
Khan R, Ikram A, Arshad MT, Naveed F, Hossain MS, Maqsood S, Al-Aoh HA, Gnedeka KT.   +7 more
europepmc   +1 more source

PREBIOTICS AS FAT REPLACERS. [PDF]

International Journal of Advanced Research, 2017
openaire   +1 more source

Optimize fat Replacers in food

Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018
BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie.
openaire   +1 more source

Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]

ACS Omega
Akcicek A, Gultekin F, Karasu S.
europepmc   +1 more source

Three-Dimensional-Printed Meat Products with Lycopene-Functionalized Yeast Pickering Emulsions as Fat Replacer. [PDF]

Foods
Cao Z, Xing Y, Zhou S, Li F, Wang L, Zhang J, Yang X, Lang Y.   +7 more
europepmc   +1 more source

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties. [PDF]

J Food Sci
Balivo A, d'Errico G, Genovese A.
europepmc   +1 more source

Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages. [PDF]

Foods
Paschoa JLF, Ávila PF, da Costa GF, Ribeiro APB, Grimaldi R, da Cunha RL, Pollonio MAR, Goldbeck R.   +7 more
europepmc   +1 more source