Results 31 to 40 of about 4,542 (299)
ENVIRONMENTALAND CHEMICAL STUDIES ON SOME EXTRACTED ACTIVE COMPONENTS OF BARLEY [PDF]
Journal of Environmental Science, 2016 β-Glucan is the effective naturally occurring compound that exists in the grains of Hordeum vulgaris L (barley). β-Glucan is a rich fiber fraction found as glucose polymer in the endosperm cell walls of barley and usually at a level of 2-8 of grain ...
Hashem, A. I +2 more
doaj +1 more source
Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats [PDF]
Food Technology Research Journal, 2023 In recent years, healthy and low- caloric bakery products have been widely demanded. The purpose of this study was to produce low-fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium,
Ayat, E. Rizk +3 more
doaj +1 more source
Lipidome profiles of postnatal day 2 vaginal swabs reflect fat composition of gilt's postnatal diet.
PLoS ONE, 2019 We hypothesized that postnatal development of the vagina is impacted by early nutritional environment. Our objective was to determine if lipid profiles of vaginal swabs were different between postnatal gilts suckled by sow or fed milk replacer the first ...
KaLynn Harlow +4 more
doaj +1 more source
Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties
, 2021 Not AvailableThe study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50 ...
Arun Kumar Verma
core
Fat Replacers in Baked Food Products [PDF]
Foods, 2018 Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content.
Kathryn Colla +2 more
openaire +3 more sources
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific
Maryam Khosravani +2 more
doaj +1 more source
IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE [PDF]
Journal of Food and Dairy Sciences, 2016 Buffalo's skim milk retentate was used to manufacture a good quality low fat UF-white soft pickled cheese with two different fat replacers namely Slendid® 200 or Glucomannan and heat shocked culture.
Amal El-Nimer, M. Ahmed, H. Omar
doaj +1 more source
FEBS Letters, EarlyView.We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
wiley +1 more source
EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY [PDF]
Journal of Food and Dairy Sciences, 2010 Six batches of Gouda cheese were made to study the effect of using Simplesse®100 (as protein based fat replacer) and Novagel® (as carbohydrate based fat replacer) on the quality of low fat Gouda cheese.
A. El-Sisey, A. El-Sonbaty
doaj +1 more source
Effect of fat levels in early phase on growth performance and meat characteristics in twin lambs
Czech Journal of Animal Science, 2021 This experiment aims to study the effects of dietary fat level during the suckling period on growth performance and meat characteristics in twin lambs. Thirty pairs of male twin Hu lambs were divided into two groups, namely high fat (HF) and normal fat ...
Wenjuan Li +5 more
doaj +1 more source