Results 21 to 30 of about 727,489 (293)
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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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
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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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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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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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FAT-Richtlinie Dynamische Werkstoffkennwerte für die Crashsimulation
, 2022 Im Rahmen des AiF/FAT-Forschungsvorhabens 14205 ist die FAT-Richtline "Dynamische Werkstoffkennwerte für die Crashsimulation" (siehe [1]) zur zuverlässigen Bestimmung von crashrelevanten, dynamischen Werkstoffkennwerten für Crashsimulationen im ...
Blauel, J.G. +5 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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PERSPECTIVE OF USE OF MILK SUBSTITUTOR ON DAIRY PRODUCTION
Алматы технологиялық университетінің хабаршысы, 2021 The article provides information on the use of milk fat substitutes in dairy production and its future prospects. Presents physico-chemical characteristics of fat substitutes "Ecolect" company "EFKO".
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Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies [PDF]
Техника и технология пищевых производств, 2021 Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The
Elena A. Demchenko +2 more
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