Results 11 to 20 of about 727,489 (293)
Czech Journal of Food SciencesTwo different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour ...
Hongzhen Guo +3 more
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Overview of Olestra: A New Fat Substitute [PDF]
Canadian Journal of Gastroenterology, 1998 Olestra is a mixture of hexa-, hepta- and octa-esters formed from the reaction of sucrase and long chain fatty acids isolated from edible oils. Olestra has properties similar to those of traditional triglycerides but is not hydrolyzed by pancreatic ...
Richard Hunt +2 more
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Food Chemistry Advances, 2022 This study was to investigate the combined effect of polydextrose and guar gum, as a fat replacer, on physical, chemical, textural, and sensory properties of developed Sungyod rice cookies (SYRC).
Rajnibhas Sukeaw Samakradhamrongthai +4 more
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Impact of Pea Protein–Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream [PDF]
FoodsA non-dairy whipping cream was developed by partially replacing cocoa butter substitute with pea protein–high-methoxyl pectin (PP–HMP) emulsion gel containing soybean oil. The effects of substitution levels (10%, 20%, 30%, 40%, and 50%) on the properties
Ruyue Yin +6 more
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Production of human milk fat substitute by engineered strains of Yarrowia lipolytica. [PDF]
Metab Eng Commun, 2022 Human milk fat has a distinctive stereoisomeric structure where palmitic acid is esterified to the middle (sn-2) position on the glycerol backbone of the triacylglycerol and unsaturated fatty acids to the outer (sn-1/3) positions.
Bhutada G +5 more
europepmc +2 more sources
Preparation and Evaluation of Sunflower Butter as a Fat Substitute [PDF]
Food Technology Research JournalThe study aimed to develop and evaluate sunflower butter as a minimally allergenic alternative to traditional plant-based butters and as a potential fat substitute in pâté bread.
Manal, M. Ezz El-Din, Heba, Y. Nasef
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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
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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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