Results 11 to 20 of about 36,453 (251)
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages [PDF]
Foods, 2021 Baohua Kong, , Jiaxin Chen
exaly +2 more sources
Chia gel as fat substitute for producing low fat cake [PDF]
Archives of Agriculture Sciences Journal, 2021 The increased demands of healthy natural foods represent a challenge for food processors. This work aimed to study the effect of fat substituting with chia (Salvia hispanica L.) gel in producing low-fat cake.
M. Kadry, A. Salama, M. Ammar
doaj +1 more source
Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products [PDF]
Journal of Food and Dairy Sciences, 2021 Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute oil (SU1) and other three samples containing L.
Aliaa Darwish
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Preparation of Whey Protein-Oligosaccharide Complex and Its Application as Fat Substitute in Processed Cheese [PDF]
Shipin Kexue, 2023 Glycosylated whey protein (GWP) was prepared from whey protein and xylooligosaccharide by wet glycosylation method. Its advantages for use as a fat substitute were analyzed, and the application of this fat substitute in reduced-fat processed cheese was ...
LI Qianwen, LIANG Ying, WANG Xiaonan, ZHANG Chuan, LIU Zhiqin, CHEN Shuxing, LÜ Mingqi
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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute
Shipin gongye ke-ji, 2022 In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties.
Xiaoting WANG +4 more
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Food Bioengineering, 2022 Physicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir‐frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evaluated in this ...
Ying Zhu +6 more
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Gels, 2023 The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food.
Guangyu Yan +4 more
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Gels, 2022 Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-
Yea-Ji Kim +8 more
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Gels, 2022 Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate
Lívia Alves Barroso +2 more
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Grasas y Aceites, 2002 In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed.
M. C. Candioti +5 more
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