Results 21 to 30 of about 36,453 (251)
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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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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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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Journal of Dairy Science, 2022 : Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute ...
Hongjuan Li +6 more
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Gels, 2023 Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet
Hyunjin Jeong +4 more
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Application of Emulsion Gels as Fat Substitutes in Meat Products
Foods, 2022 Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Yuqing Ren +6 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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Pediatric Blood &Cancer, EarlyView.ABSTRACT Pediatric radiation therapy presents unique challenges compared to adult treatments, including those of immobilization, potential need for sedation, and the critical importance of accurate, reproducible positioning. Additionally, heightened attention to imaging doses is necessary to minimize long‐term toxicity in survivors.
Parham Alaei +17 more
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Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages
Food Science of Animal Resources, 2022 Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages.
Gayathree Nidarshika Jayarathna +2 more
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