Results 21 to 30 of about 2,166,799 (327)
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 +2 more
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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) +3 more
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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
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Relationship between alcohol intake and dietary pattern: Findings from NHANES III [PDF]
, 2010 AIM: To examine the association between macronutrient dietary patterns and alcohol consumption using the Third National Health and Nutritional Examination Survey III. METHODS: A total of 9877 subjects (5144 males) constituted the study cohort. Dietary
Liangpunsakul, Suthat
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023 The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products.
I. I. Bandura, S. M. Sabadash
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Research Progress in the Effect of Fat Substitutes on the Quality of Low-Fat Processed Cheese and Its Quality Regulation Strategies [PDF]
Shipin KexueProcessed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods.
TIAN Huaixiang, FU Jinlu, YU Haiyan, CHEN Chen, LOU Xinman
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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application
Shipin gongye ke-ji, 2023 Plant-based meat alternatives are widely developed and have a promising market in order to meet consumer demand for healthy diets and sustainability of future food supply.
Lu HUANG +5 more
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Recycling and Structural Analysis of Lipozyme RM IM in the Synthesis of Human Milk Fat Substitutes [PDF]
Shipin KexueObjective: 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
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Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content
Turkish Journal of Agriculture: Food Science and Technology, 2020 Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts.
Müge Baysal, Yeşim Elmacı
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Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation [PDF]
, 2018 Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods.
Alfheeaid, Hani +5 more
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