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Mapping and Nutrient Profiles of Commercially Produced Complementary Foods in West Africa. [PDF]
Matern Child NutrDiongue A +14 more
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Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization. [PDF]
FoodsTopaloğlu Günan K, Yolci Ömeroğlu P.
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Fat Substitutes: A Regulatory Perspective
Annual Review of Nutrition, 1992Fat substitutes, in theory, may provide special health benefits to certain population segments. The most probable benefits are a reduction in total fat intake and a subsequent reduction in intake of calories from fat. Whether individuals who consume high intakes of fat substitutes that are partially or totally nondigestible also benefit from lower ...
J E, Vanderveen, W H, Glinsmann
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Critical Reviews in Food Science and Nutrition, 1995
Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein.
Casimir C. Akoh, Eric A. Decker
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Fats and oils account for 38% of the total calories in the diet of Western populations, especially in the U.S. They provide the most concentrated source of energy, 9 kcal/g of a triacylglycerol molecule compared with 4 kcal/g provided by carbohydrate and protein.
Casimir C. Akoh, Eric A. Decker
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Impact of fat substitutes on fat intake
Lipids, 1996AbstractDietary fat is the number one nutrition concern of Americans. In response to rising consumer demand for reduced‐fat foods, the food industry has developed a multitude of nonfat, lowfat, and reduced‐fat versions of regular food products. To generate reduced‐fat or fat‐free products that have the same organoleptic characteristics of the regular ...
G D, Miller, S M, Groziak
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Nutrition Research, 1994
This paper discusses the role fat plays in the diet. It focuses on the types of fat substitutes, the appropriate foods for their use and the fat-like qualities they possess. Safety issues and the long term impact of fat replacers are also reviewed.
Charles J. Glueck +3 more
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This paper discusses the role fat plays in the diet. It focuses on the types of fat substitutes, the appropriate foods for their use and the fat-like qualities they possess. Safety issues and the long term impact of fat replacers are also reviewed.
Charles J. Glueck +3 more
openaire +1 more source