Results 31 to 40 of about 17,210 (294)
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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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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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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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
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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
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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
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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
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Making ice cream for low-energy structures by reducing fat in buffalo milk and replacing sucrose with a mixture of sugar substitutes [PDF]
مجلة التربية والعلم, 2019 This study was conducted to evaluate the effect of reducing the proportion of fat in buffalo milk to 2.5% and partially replacing sucrose with a mixture of sugar substitutes (consisting of: xylitol, poly dextrose and saccharin) in ice cream low power ...
Anas Hatem, Nizar Mohammed
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A Bibliometric Analysis of Publications in Uremic Toxins From 1991 to 2024
Therapeutic Apheresis and Dialysis, EarlyView.ABSTRACT Background Uremic toxins are a growing area of research in nephrology, with significant implications in the progression and treatment of chronic kidney disease (CKD) and the management of end‐stage kidney disease (ESKD). This bibliometric analysis aims to evaluate the global research trends, key contributors, and the impact of publications in ...
Yuh‐Shan Ho +7 more
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