Results 11 to 20 of about 2,166,799 (327)

Plant-based foods as meat and fat substitutes. [PDF]

Food Sci Nutr, 2023
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability.
Munialo CD, Vriesekoop F.
europepmc   +2 more sources

Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. [PDF]

Foods, 2022
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and ...
Zhang R, Zhang Y, Yu J, Gao Y, Mao L.
europepmc   +2 more sources

Progress and perspectives of enzymatic preparation of human milk fat substitutes. [PDF]

Biotechnol Biofuels Bioprod, 2022
Human milk fat substitutes (HMFS) with triacylglycerol profiles highly similar to those of human milk fat (HMF) play a crucial role in ensuring the supply in infant nutrition.
Liu Z, Dai L, Liu D, Du W.
europepmc   +2 more sources

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. [PDF]

Gels, 2020
Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle ...
Martins AJ, Lorenzo JM, Franco D, Pateiro M, Domínguez R, Munekata PES, Pastrana LM, Vicente AA, Cunha RL, Cerqueira MA.   +9 more
europepmc   +2 more sources

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages. [PDF]

Gels
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct
Tanislav AE, Cornea AA, Radu ED, Țibulcă D, Mureșan V, Mudura E.   +5 more
europepmc   +2 more sources

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

Journal of Food Measurement & Characterization, 2021
Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages. For this reason, commercially available protein isolates with different amino acid profiles from pea, soy and potato (Pea-1, Pea-2, Soy, Potato) have been tested ...
Marie-Christin Baune, S. Schroeder, Franziska Witte, V. Heinz, U. Bindrich, J. Weiss, N. Terjung   +6 more
semanticscholar   +1 more source

Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products

Journal of Nutritional Science, 2022
Objective: To assess and compare the macronutrient and salt content in meat and dairy substitutes available on the Norwegian market. Design: Comparison between substitute products and two groups of meat and dairy products where one group represented the ...
Live Edvardsen Tonheim, Elisabeth Austad, Liv Elin Torheim, Sigrun Henjum   +3 more
doaj   +1 more source

Alternative fat substitutes for beef burger: technological and sensory characteristics. [PDF]

J Food Sci Technol, 2014
Bastos SC, Pimenta ME, Pimenta CJ, Reis TA, Nunes CA, Pinheiro AC, Fabrício LF, Leal RS.   +7 more
europepmc   +2 more sources

Classification of Fat Substitutes and Their Application and Prospects in Baked Foods [PDF]

Shipin Kexue
Baked foods are favored by consumers for their unique flavor and rich texture. Fat is an important part of baked foods. Its long-term excessive intake may have adverse effects on health.
SUN Huajun, ZHU Sijing, QIAN Lili, LIU Ying, CUI Fangzheng, LIU Mingxin, ZHOU Xuan, LI Yue
doaj   +1 more source

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture.
T. I. Fotina, O. Y. Koshel, S. M. Sabadash   +2 more
doaj   +1 more source