Results 21 to 30 of about 17,210 (294)

Marketing Margins for Selected Dairy Products and Their Substitutes [PDF]

, 2022
Dairy products such as fluid milk, cream, sour cream, ice cream, and ice milk are being confronted with competition from substitute products. Generally, substitutes contain vegetable fat in place of milk fat in regular dairy products. Some substitutes
Moede, Herbert H.
core   +1 more source

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture.
T. I. Fotina, O. Y. Koshel, S. M. Sabadash   +2 more
doaj   +1 more source

Recycling and Structural Analysis of Lipozyme RM IM in the Synthesis of Human Milk Fat Substitutes [PDF]

Shipin Kexue
Objective: 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
doaj   +1 more source

Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry

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, Maria MARUDOVA, Dilyana GRADINARSKA-IVANOVA   +2 more
doaj   +1 more source

Research Progress in the Effect of Fat Substitutes on the Quality of Low-Fat Processed Cheese and Its Quality Regulation Strategies [PDF]

Shipin Kexue
Processed 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
doaj   +1 more source

Reviewing the Efficacy of Pollen Substitutes as a Management Tool for Improving the Health and Productivity of Western Honey Bee (Apis mellifera) Colonies

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
doaj   +1 more source

Overview of Olestra: A New Fat Substitute [PDF]

Canadian Journal of Gastroenterology and Hepatology, 1998
Olestra is a mixture of hexa‐, hepta‐ and octa‐esters formed from the reaction of sucrase and long chain fatty acids isolated from edible oils. Olestra has properties similar to those of traditional triglycerides but is not hydrolyzed by pancreatic lipases and, therefore, serves as a noncaloric replacement for fats in the diet.
Richard Hunt, Nora L Zorich, Alan BR Thomson   +2 more
openaire   +3 more sources

Peculiarities of the use of mushrooms Agaricus bisporus and Pleurotus os-treatus and effect on the quality and microstructure of chicken batter

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
doaj   +1 more source

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
doaj   +1 more source

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, Yuqing REN, Di ZHAO, Jinnuo CAO, He LI, Xinqi LIU   +5 more
doaj   +1 more source