Formulation and characterization of reduced fat muffins using a plant based fat replacer. [PDF]
J Food Sci TechnolAhsan M +4 more
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Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods. [PDF]
J Food SciOzdemir-Orhan N, Eroglu Z, Omac B.
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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products. [PDF]
Front Nutr, 2020 Caggia C +6 more
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Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. [PDF]
FoodsKim SH, Jo YJ, Lee SH, Park SH.
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Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs. [PDF]
Food Technol BiotechnolPalamutoğlu R +4 more
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Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages. [PDF]
Food Sci Anim Resour, 2020 Uzlaşır T, Aktaş N, Gerçekaslan KE.
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Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride. [PDF]
J Food Sci Technol, 2020 de Sousa AMB +6 more
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A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation. [PDF]
Food Chem XTosif MM +6 more
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Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products. [PDF]
PLoS One, 2020 Fan R, Zhou D, Cao X.
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Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer. [PDF]
Foods, 2020 Pintado T, Cofrades S.
europepmc +1 more source