Results 81 to 90 of about 11,672 (204)

Assessment of Gracilaria fisheri agar-based emulsion gel as a functional fat replacer in fish sausages

Applied Phycology
Seaweeds in the red algal genus Gracilaria (Gracilariaceae) are recognized as primary sources of agar, an important hydrocolloid widely utilized in the food industry.
Noorain Nasuha Omar, Nor Hayati Ibrahim, Nizaha Juhaida Mohamad, Shamini Nair Achudan, Nurul Huda, Rahmi Nurdiani, Suhana Muhamad Hanidun, Amiza Mat Amin   +7 more
doaj   +1 more source

Pengaruh Sorbitol-Oleat Poliester (SOPE) terhadap Profil Lipid Serum Tikus Sprague-Dawley [PDF]

, 2010
Asupan lemak yang berlebih dapat menimbulkan berbagai masalah kesehatan seperti penyakit-penyakit yang berkaitan dengan pembuluh darah. Pengurangan asupan lemak sulit dilakukan karena lemak mempunyai peran yang sangat penting dalam proses pengolahan ...
Harmayani, E. (Eni), Marsono, Y. (Y), Murdiati, A. (Agnes), Wuryastuti, H. (Hastari)   +3 more
core  

Monitoring Composition of Waste Milk Fed to Dairy Calves [PDF]

, 2012
3rd Place in Agriculture at Denman Research Forum2nd Place in Animal Nutrition at CFAES Research ForumWith the increasing size of dairy farms and the aim to reduce costs of raising heifers, many farms are opting to pasteurize waste milk for feeding to ...
Stayduhar, Emily
core  

Karakter/sifat Fisik Kimia Keju Rendah Lemak dari Berbagai Bahan Baku Susu Modifikasi [PDF]

, 2015
Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is oneof the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed
Damayanthi, E. (Evy), Juniawati, J. (Juniawati), Usmiati, S. (Sri)   +2 more
core  

Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant. [PDF]

Food Sci Nutr, 2023
Roshandel Z, Zibaei R, Abdolmaleki K.
europepmc   +1 more source

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? [PDF]

Front Nutr, 2023
See Toh CJY, Bi X, Lee HW, Yeo MTY, Henry CJ.   +4 more
europepmc   +1 more source

Karakteristik Cake Beras Rendah Lemak dengan Penggunaan Proporsi Gum Xanthan dan Natrium Karboksimetil Selulosa (Na-cmc) [PDF]

, 2014
Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer.
Joyowiguina, P. (Petrina), Sutedja, A. M. (Anita), Widjajaseputra, A. I. (Anna)   +2 more
core  

Application of orange albedo fat replacer in chicken mortadella. [PDF]

J Food Sci Technol, 2022
Belluco CZ, Mendonça FJ, Zago ICC, Di Santis GW, Marchi DF, Soares AL.   +5 more
europepmc   +1 more source

Non-carcass parts and carcass composition of high dairy genetic merit Holstein, standard dairy genetic merit Friesian and Charolais × Holstein-Friesian steers [PDF]

, 2008
peer-reviewedThe increased use of Holstein genetic material in the dairy herd has consequences for beef production. A total of 24 spring-born calves comprising 8 Holsteins (HO), 8 Friesians (FR) and 8 Charolais × Holstein-Friesians (CH) were reared from ...
Caffrey, Patrick J., Keane, Michael G., McGee, Mark, Moloney, Aidan P, Neilan, R.   +4 more
core  

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties. [PDF]

Gels, 2023
Jeong H, Huh CK, Ha HK, Kim J, Oh I.
europepmc   +1 more source