Results 11 to 20 of about 17,210 (294)
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.
europepmc +2 more sources
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
europepmc +2 more sources
Strategies for replacing saturated fat in meat products: A review
Теория и практика переработки мясаThis paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches and
E. Son, K. H. Kwon
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, 2023 This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers.
Rios Mera, Juan Dario +1 more
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Alternative fat substitutes for beef burger: technological and sensory characteristics [PDF]
Journal of Food Science and Technology, 2014 Bastos SC +7 more
exaly +2 more sources
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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Fat Substitutes In Processing Of Sausages Using Piramutaba Waste.
, 2015 The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where
de Fátima Henriques Lourenço, Lúcia +4 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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