Results 21 to 30 of about 15,175 (240)
Possibilities to develop low-fat products: a review
Acta Universitatis Cibiniensis. Series E: Food Technology, 2016 Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30 ...
Tufeanu Roxana, Tiţa Ovidiu
doaj +1 more source
Foods, 2023 This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions.
Mohd Razali Faridah +7 more
doaj +1 more source
Foods, 2022 The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons)
Anna Onopiuk +6 more
doaj +1 more source
PERSPECTIVE OF USE OF MILK SUBSTITUTOR ON DAIRY PRODUCTION
Алматы технологиялық университетінің хабаршысы, 2021 The article provides information on the use of milk fat substitutes in dairy production and its future prospects. Presents physico-chemical characteristics of fat substitutes "Ecolect" company "EFKO".
doaj
Self-Healing Oxalamide Organogelators of Vegetable Oil
Gels, 2023 The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food ...
Nataša Šijaković Vujičić +5 more
doaj +1 more source
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
doaj +1 more source
Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes [PDF]
Shipin KexueGrowing consumer awareness of healthy eating has stimulated interest in fat substitutes. Plant proteins, with their excellent functional properties, are widely used as emulsifiers or gelling agents and have shown significant potential in fat replacement,
ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying
doaj +1 more source
Application and Research Progress of Fat Substitutes in Meat Products Processing
Shipin gongye ke-jiFat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products, but excessive intake of fat may lead to obesity, cardiovascular disease and other health problems.
Wantian XU +5 more
doaj +1 more source
Food Production, Processing and Nutrition, 2021 Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of
Mahamadé Goubgou +5 more
doaj +1 more source
Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute
Shipin gongye ke-ji, 2022 In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties.
Xiaoting WANG +4 more
doaj +1 more source