Results 241 to 249 of about 535,034 (249)

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

Poultry Science, 2019
Hack-Youn Kim, Juhui Choe
exaly  

Preparation and properties of potato amylose-based fat replacer using super-heated quenching

Carbohydrate Polymers, 2019
Lufeng Wang, Joe Mac Regenstein, Chunmei Li   +2 more
exaly  

Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins

Journal of the American College of Nutrition, 2018
wan Rosli Wan Ishak, Sakinah Harith, Marina Abdul Manaf   +2 more
exaly  

Effect of ground poppy seed as a fat replacer on meat burgers

Meat Science, 2011
Veli Gök, Ersel Obuz
exaly  

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

Bioresource Technology, 2010
Sang-Ho Yoo, Hyeon Gyu Lee, Suyong Lee
exaly  

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

LWT - Food Science and Technology, 2015
Candelaria Poyato, Diana Ansorena, Iciar Astiasarán   +2 more
exaly  

Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer

Journal of Food Science, 2003
exaly  

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

European Food Research and Technology, 2005
exaly  

Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer

Journal of Culinary Science and Technology, 2017
exaly