Results 241 to 250 of about 189,265 (295)

Inulin as fat substitute in low fat, dry fermented sausages

Meat Science, 2001
Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges.
E, Mendoza, M L, García, C, Casas, M D, Selgas   +3 more
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Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

1995
Health related concerns attributed to the consumption of fat and cholesterol and consumer awareness of foods containing a high amount of fat have created a demand for reduced or no-fat foods. Natural cheeses made from whole milk or partially skimmed milk contain significant amounts of fat ranging from 20 to 35%; typically, Cheddar cheese contains 32 ...
N, Desai, J, Nolting
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Rheology of Reduced-Fat Cheese Containing a Fat Substitute

1995
To meet consumer interest in foods with reduced fat or low fat content, 1,257 prepared foods with reduced fat claims were introduced in 1992 in the United States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (Dairy Foods, 1993).
K L, Mackey, N, Desai
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Fat substitute declared safe

BMJ, 1998
A Food and Drug Administration (FDA) advisory panel has overwhelmingly reaffirmed the safety of the fat substitute Olestra (olean). Olestra was recently attacked as a health hazard by a consumer group, the Center for Science in the Public Interest.
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Nutrition Evaluation of Dietary Fat Substitutes

Nutrition Reviews, 2009
In response to US dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help the American public lower its fat intake. The physical characteristics and safety considerations of these products are reviewed, as well as their association with chronic disease prevention.
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Low-calorie fat substitute developed

Chemical & Engineering News Archive, 1988
An all-protein substitute for fat in certain foods has been developed by NutraSweet Co., a subsidiary of Monsanto. Use of the additive will reduce the calorie count and unsaturated fat and cholesterol contents of such foods as ice cream, yogurt, butter, cheese spreads, dips, sour cream, salad dressings, and mayonnaise.
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Reducing fat intake with fat substitutes.

American family physician, 1991
Many Americans should reduce their dietary consumption of fat to lower their risk of conditions such as heart disease, cancer and obesity. Physicians can coordinate a comprehensive management plan for patients who need to reduce their fat intake. The newest fat substitutes offer a potentially valuable addition to such traditional diet strategies as low-
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Fat substitute gets FDA approval

BMJ, 1996
The US Food and Drug Administration last week approved the controversial fat substitute Olestra. The move follows fears voiced by two professors from the Harvard School of Public Health that the product will cause long term detrimental health effects.
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Fat substitute cuts patients'caloric intake

Chemical & Engineering News Archive, 1982
Probably most dieters wish that the rich and fattening foods they crave somehow could be made calorie-free. Saccharin and other artificial sweeteners aim toward this goal, but they don't taste exactly like sugar, and some have been involved in health controversies.
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What we substitute for saturated fat matters

BMJ, 2013
Malhotra questions the wisdom of continuing public health recommendations to limit dietary saturated fat for the prevention of cardiovascular disease and went on to suggest that dietary saturated fat may decrease the risk of cardiovascular disease. …
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