Results 201 to 210 of about 15,874 (256)

Nutritional implications of fat substitutes

Journal of the American Dietetic Association, 1992
The possibility of replacing fats in foods through the use of alternative ingredients has generated substantial interest among food industry and nutrition professionals as well as among the lay public and news media. However, even in academic circles, there is a tendency to consider "fat substitutes" as a homogeneous group, when they are not, and also ...
openaire   +2 more sources

Rheology of Reduced-Fat Cheese Containing a Fat Substitute

1995
To meet consumer interest in foods with reduced fat or low fat content, 1,257 prepared foods with reduced fat claims were introduced in 1992 in the United States, with dairy products accounting for a significant portion of these newly introduced reduced or low fat foods (Dairy Foods, 1993).
K L, Mackey, N, Desai
openaire   +2 more sources

Inulin as fat substitute in low fat, dry fermented sausages

Meat Science, 2001
Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges.
E, Mendoza, M L, García, C, Casas, M D, Selgas   +3 more
openaire   +2 more sources

Low-calorie fat substitutes

Trends in Food Science & Technology, 1991
Abstract The populations of most developed countries have been advised by nutritionists and medical practitioners to lower their intake of total fat and saturated fat, as a measure towards reducing the incidence of cardiovascular disease and obesity. As a consequence, the number of low-calorie and calorie-free foods has been increasing steadily over ...
Rekha S. Singhal, A.K. Gupta, P.R. Kulkarni   +2 more
openaire   +1 more source

Nutrient substitutes and their energy values in fat substitutes and replacers

The American Journal of Clinical Nutrition, 1995
In recent years, new and redesigned ingredients have been introduced as fat substitutes and replacers. A fat replacer is an ingredient that replaces some or all of the functions of fat and may or may not provide nutritional value. A fat substitute is an ingredient that replaces all the functions of fat without any energy contribution.
openaire   +2 more sources

Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

1995
Health related concerns attributed to the consumption of fat and cholesterol and consumer awareness of foods containing a high amount of fat have created a demand for reduced or no-fat foods. Natural cheeses made from whole milk or partially skimmed milk contain significant amounts of fat ranging from 20 to 35%; typically, Cheddar cheese contains 32 ...
N, Desai, J, Nolting
openaire   +2 more sources

Nutrition Evaluation of Dietary Fat Substitutes

Nutrition Reviews, 2009
In response to US dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help the American public lower its fat intake. The physical characteristics and safety considerations of these products are reviewed, as well as their association with chronic disease prevention.
openaire   +2 more sources

Reducing fat intake with fat substitutes.

American family physician, 1991
Many Americans should reduce their dietary consumption of fat to lower their risk of conditions such as heart disease, cancer and obesity. Physicians can coordinate a comprehensive management plan for patients who need to reduce their fat intake. The newest fat substitutes offer a potentially valuable addition to such traditional diet strategies as low-
openaire   +1 more source

Fat substitute declared safe

BMJ, 1998
A Food and Drug Administration (FDA) advisory panel has overwhelmingly reaffirmed the safety of the fat substitute Olestra (olean). Olestra was recently attacked as a health hazard by a consumer group, the Center for Science in the Public Interest.
openaire   +1 more source

Fat Substitution: Implications for the Consumer

Nutrition & Food Science, 1993
Focuses on fat substitutes or replacement in foods. Outlines the functions of fats in foods and details the characteristics of ideal fat substitutes. Summarizes the implications for consumers and processors of their use.
openaire   +1 more source