Results 31 to 40 of about 606,912 (297)

Fat Substitutes In Processing Of Sausages Using Piramutaba Waste.

, 2015
The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where
de Fátima Henriques Lourenço, Lúcia, Dos Santos Galvão, Giane Célia, Park, Kil Jin, de Fátima Amaral Ribeiro, Carmelita, da Conceição Amaral Ribeiro, Suezilde   +4 more
core   +2 more sources

The use of inulin-containing raw materials in the technology of sausage production

Тваринництво та технології харчових продуктів, 2022
Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the use ...
Olha Snizhko, Iryna Momot
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

Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes [PDF]

Shipin Kexue
Growing 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-ji
Fat 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, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU   +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, Amal Ahmed Hassan, Azza Anwar Abou-Arab, Ferial Mohamed Abu-Salem, Dina El-Sayed Helmy Azab   +4 more
doaj   +1 more source

High fat intake leads to acute postprandial exposure to circulating endotoxin in type 2 diabetic subjects [PDF]

, 2012
OBJECTIVE-To evaluate the changes in circulating endotoxin after a high-saturated fat meal to determine whether these effects depend on metabolic disease state.
Varma, M.C., Saravanan, Ponnusamy, Saravanan, P., Tripathi, Gyanendra, Kumar, Sudhesh, Sabico, Shaun, Sabico, S., O'Hare, J.P., McTernan, P. G., Harte, A. L., Varma, Madhusudhan C., Ceriello, A., Al-Attas, Omar S., McTernan, P.G., Al-Attas, O.S., Al-Daghri, Nasser M., Ceriello, Antonio, McGee, K. C., O'Hare, J. Paul, McGee, K.M., Al-Daghri, N.M., Kumar, S., Harte, A.L., Tripathi, G.   +23 more
core   +1 more source

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
doaj   +1 more source

Effectiveness of Resistance Intradialytic Exercise Compared to Aerobic Intradialytic Exercise for Patients With Chronic Kidney Disease: A Randomized Controlled Clinical Trial

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Background Patients with chronic kidney disease undergoing hemodialysis commonly experience reduced physical function, fatigue, poor sleep quality, and impaired health‐related quality of life. Intradialytic exercise has been proposed as a non‐pharmacological strategy to improve these outcomes.
Klebson da Silva Almeida, Gisela Cristiane Miyamoto, Daniel da Costa Torres, Ian Setubal Reis Chaves, Jonas do Carmo Paschoalin, Braúlio Lima Nascimento, Luciana Dias Chiavegato   +6 more
wiley   +1 more source

fat-forensics/fat-forensics: FAT Forensics 0.1.1

, 2022
See changelog at: https://fat-forensics.org/changelog ...
RafaelPo, Alex hepburn, Kacper Sokol, mattclifford1   +3 more
core   +1 more source