Results 11 to 20 of about 189,470 (294)
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil. [PDF]
Molecules, 2022 Hanula M +5 more
europepmc +2 more sources
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 Chen J, Zhao J, Li X, Liu Q, Kong B.
europepmc +2 more sources
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
doaj +1 more source
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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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, 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
doaj +1 more source
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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Effects of Inulin on the Quality of Mung Bean Protein Low-fat Plant Yogurt
Shipin gongye ke-ji, 2022 In this study, the effects of inulin, as a fat substitute, on the quality of mung bean protein low-fat plant yogurt were investigated. The mung bean protein yogurt with 3% of sunflower oil was taken as a high-fat yogurt control, the fat-replacement ...
Mei YANG +8 more
doaj +1 more source
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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The Role of Microencapsulation in Food Application
Molecules, 2022 Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling
Mariel Calderón-Oliver +1 more
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