Results 11 to 20 of about 3,401 (261)
MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE [PDF]
Journal of Food and Dairy Sciences, 2006 The effect of maltodextrin as fat replacer on the cholesterol content, thiobarbituric acid (TBA). colour. physical and chemical properties of low fat sausage were studied.
Amal Gab Alia,
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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
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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
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Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality [PDF]
Journal of Food and Dairy Sciences, 2018 Date pits powder is considered as a rich source of fiber and polyphones. So, this research was carried out to assess the quality properties of reduced- fat burger as influenced with date pits powder. The prepared burger samples contained date pits powder
E. M. Elsebaie, Rowida Essa
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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
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MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER [PDF]
Journal of Food and Dairy Sciences, 2011 Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras
Iman Youssef, W. Rajab, K. Kebary
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Fat replacement of the exocrine pancreas [PDF]
American Journal of Roentgenology, 1980 Fat replacement (also termed Iipomatosis, adipose atrophy, or fat infiltration) of the exocnine pancreas is known to occur, but the pathogenesis is not well established. In addition, the radiographic features of this condition have not been well described, partly due to limitation of most conventional radiographic methods in defining structural changes
S, Patel +3 more
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Effects of fat replacement on properties of whole wheat bread
Brazilian Journal of Pharmaceutical Sciences, 2014 Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet.
Patrícia Matos Scheuer +7 more
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Utilization of Sugar Beet Pulp in Meatballs Preparation [PDF]
Journal of Food and Dairy Sciences, 2018 This investigation was done to assess the quality attributes of reduced fat meatballs as influenced via sugar beet pulp powder addition. The prepared samples of meatball which contained sugar beet pulp powder as a fat replacer with the ratio of 25 and 50
Sahar Mostafa, Rowida Essa
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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
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