Results 11 to 20 of about 77,511 (304)

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, Weiyi Zhang, Xianming Zeng, Xue Zhao, Xinglian Xu   +4 more
doaj   +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

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), ZHU Yanli(朱妍丽)   +1 more
doaj   +1 more source

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

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

New formulations for healthier dry fermented sausages: a review. [PDF]

, 2004
An excessive intake of meat products, particularly dryfermented sausages, is not recommended from a health point of view, at least for some population groups, due to their high level of sodium and animal fat. Many efforts of the meat industry are focused
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Gimeno, O. (Olga), Muguerza, E. (Edurne)   +3 more
core   +1 more source

Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry

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, Maria MARUDOVA, Dilyana GRADINARSKA-IVANOVA   +2 more
doaj   +1 more source

Recycling and Structural Analysis of Lipozyme RM IM in the Synthesis of Human Milk Fat Substitutes [PDF]

Shipin Kexue
Objective: 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
doaj   +1 more source

Reviewing the Efficacy of Pollen Substitutes as a Management Tool for Improving the Health and Productivity of Western Honey Bee (Apis mellifera) Colonies

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
doaj   +1 more source