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Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation [PDF]
, 2018 Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods.
Alfheeaid, Hani +5 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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Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]
, 2015 Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga) +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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The digestion of yeast cell wall polysaccharides in veal calves [PDF]
, 1976 1. The digestibility of the cell wall polysaccharides of an alkane-grown yeast in different parts of the digestive tract of two veal calves fitted with re-entrant cannulas at the end of the ileum was studied by replacing part of the skim-milk powder of ...
Gaillard, B.D.E., Weerden, E.J., van
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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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Kajian Pemanfaatan Lemak Fleshing Industri Penyamakan Kulit [PDF]
, 2011 The process of fleshing in the leather tannery generates solid waste in theform of pieces of meat mixed with fat. Fleshing wastes contain approximately 50-80 o% protein and 20-40 % fat.
Sutyasmi, S. (Sri)
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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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