Results 251 to 260 of about 2,166,799 (327)
Some of the next articles are maybe not open access.
Effects of Human Milk Fat Substitutes on Lipid Metabolism in First-Weaned Rats.
Journal of Agricultural and Food Chemistry, 2023Although numerous studies indicate that formula-fed infants are more prone to obesity than breastfed ones, the underlying reasons have not been fully elucidated.
Yangzheng He +9 more
semanticscholar +1 more source
Plant‐based fat substitutes with promising functional properties and health benefits
Journal of the American Oil Chemists Society, 2023The pursuit of nutrition and environmental protection is driving the demand for healthy and environmentally friendly food alternatives. Various plant‐based substitute products are gaining popularity. Fats are crucial components of food, playing a pivotal
Tianyi Zhang +7 more
semanticscholar +1 more source
Food reviews international (Print), 2022
Fat replacers are added to food to provide some or all of the functional properties of natural fat while providing fewer calories. The majority of fat-based replacers are either low-calorie fats that include chemically altered triglycerides or fat ...
Sherif Shaheen +3 more
semanticscholar +1 more source
Fat replacers are added to food to provide some or all of the functional properties of natural fat while providing fewer calories. The majority of fat-based replacers are either low-calorie fats that include chemically altered triglycerides or fat ...
Sherif Shaheen +3 more
semanticscholar +1 more source
Journal of Dairy Research, 2021
In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of ...
S. Dias +8 more
semanticscholar +1 more source
In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of ...
S. Dias +8 more
semanticscholar +1 more source
Food & Function, 2021
The biosafety assessment of novel human milk fat substitutes (HMFs) from microalgae oils of Nannochloropsis oculata and Schizochytrium sp. was evaluated by testing the cytotoxic activity using IEC-6 cells, and by conducting a sub-chronic 28-day dietary ...
Changyang Qiu +6 more
semanticscholar +1 more source
The biosafety assessment of novel human milk fat substitutes (HMFs) from microalgae oils of Nannochloropsis oculata and Schizochytrium sp. was evaluated by testing the cytotoxic activity using IEC-6 cells, and by conducting a sub-chronic 28-day dietary ...
Changyang Qiu +6 more
semanticscholar +1 more source
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
openaire +3 more sources
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
openaire +2 more sources
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
openaire +2 more sources
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
openaire +2 more sources