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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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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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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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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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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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The 'fat tax': economic incentives to reduce obesity [PDF]
, 2004 This Briefing Note looks at the potential for the introduction of a "fat tax" into the UK in an effort to reduce the growing prevalence of obesity in Britain. There are different forms such a tax could take.
Leicester, A., Windmeijer, F.
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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
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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
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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
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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".
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