Results 11 to 20 of about 606,912 (297)
Research Progress on Novel Fat Substitutes: Bigels [PDF]
Shipin gongye ke-jiLipids, in addition to providing energy, also play an important role in the odor and flavor of food. However, excessive or irrational intake of fat in daily diet often leads to a series of health problems such as obesity and cardiovascular disease. Thus,
Linhang QU +6 more
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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.
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Application of Emulsion Gels as Fat Substitutes in Meat Products. [PDF]
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
Ren Y +6 more
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Recent progress of fat reduction strategies for emulsion type meat products
Food Materials Research, 2022 With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists
Haozhen Zhang +4 more
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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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Necessity and Research Progress of Fat Reduction in Cheese Products(干酪制品减脂的必要性及研究进展) [PDF]
Shipin kexue jishu xuebao, 2020 With the continuous change of people's diet structure, low-fat cheese is gradually attracting the attention of consumers. However, low-fat cheese has the defects of hard texture, difficult to chew, and flavor inferior compared to full-fat cheese.
YANG Fumin(杨富民) +1 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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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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