Results 21 to 30 of about 791,366 (257)
High-fat and low-fat phenotypes: habitual eating of high- and low-fat foods not related to taste preference for fat [PDF]
European Journal of Clinical Nutrition, 2001 To characterize taste preferences in habitual high fat (HF) and low fat (LF) phenotypes.Eighteen test solutions to taste for each subject group in a fully repeated 2x6x3 measures design.The Human Appetite Research Unit at Leeds University, Psychology Department.Eight lean HF (mean percentage fat intake 43.4% daily energy) and eight lean LF (mean ...
Cooling, J., Blundell, J.E.
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MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE [PDF]
Journal of Food and Dairy Sciences, 2006 The effect of maltodextrin as fat replacer on the cholesterol content, thiobarbituric acid (TBA). colour. physical and chemical properties of low fat sausage were studied.
Amal Gab Alia,
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MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER [PDF]
Journal of Food and Dairy Sciences, 2011 Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras
Iman Youssef, W. Rajab, K. Kebary
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Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients.
Maryam Akbari govarchin galeh +3 more
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EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY [PDF]
Journal of Food and Dairy Sciences, 2010 Six batches of Gouda cheese were made to study the effect of using Simplesse®100 (as protein based fat replacer) and Novagel® (as carbohydrate based fat replacer) on the quality of low fat Gouda cheese.
A. El-Sisey, A. El-Sonbaty
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Features of micro- and ultrastructure of low-fat butter and its low-fat analogues
Пищевые системы, 2021 The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter.
E. V. Topnikova +3 more
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Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific
Maryam Khosravani +2 more
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Development of High-Fiber, Low Fat Chicken Nuggets
International Journal of Food Studies, 2022 Dietary fiber intake is significantly below the recommended daily allowances worldwide, making fortification of foods with dietary fiber a vital strategy.
Hamza Alrawashdeh, Khaled Abu-Alruz
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BIOLOGICAL EVALUATION OF LOW – FAT CAKE [PDF]
Journal of Food and Dairy Sciences, 2011 Low- fat cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically evaluated and subjected to analysis for gross composition and caloric value.
M. Askar +3 more
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Acta Scientiarum: Technology, 2022 This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology ...
Cansu Akgí¼l +3 more
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