Results 11 to 20 of about 15,175 (240)
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 +3 more
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Classification of Fat Substitutes and Their Application and Prospects in Baked Foods [PDF]
Shipin KexueBaked 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
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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 +2 more
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2022 This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions.
Maria MOMCHILOVA +2 more
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Frontiers in Sustainable Food Systems, 2021 Western honey bees (Apis mellifera L.) collect pollen from flowers as their source of protein, fat, vitamins, and minerals. Beekeepers feed pollen substitutes to their honey bee colonies to mitigate a lack of natural pollen resources in the environment ...
Emily R. Noordyke, James D. Ellis
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Research Progress in the Effect of Fat Substitutes on the Quality of Low-Fat Processed Cheese and Its Quality Regulation Strategies [PDF]
Shipin KexueProcessed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods.
TIAN Huaixiang, FU Jinlu, YU Haiyan, CHEN Chen, LOU Xinman
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products.
I. I. Bandura, S. M. Sabadash
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Recycling and Structural Analysis of Lipozyme RM IM in the Synthesis of Human Milk Fat Substitutes [PDF]
Shipin KexueObjective: To study the application of Lipozyme RM IM in the synthesis of human milk fat substitutes and its structural changes during recycling. Methods: Using sn-2 high palmitate triglyceride and free fatty acid as the substrates, human milk fat ...
LIU Xiaoru, YAN Jia, TAN Dengfeng, DENG Zeyuan, LI Jing
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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application
Shipin gongye ke-ji, 2023 Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply.
Lu HUANG +5 more
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Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content
Turkish Journal of Agriculture: Food Science and Technology, 2020 Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts.
Müge Baysal, Yeşim Elmacı
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