Results 21 to 30 of about 9,461,915 (304)
BMC Cancer, 2011 Background Weight loss in overweight or obese breast cancer patients is associated with an improved prognosis for long term survival. However, it is not clear whether the macronutrient composition of the chosen weight loss dietary plan imparts further ...
Daeninck Elizabeth A +8 more
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Development of low fat: Low salt processed meat products [PDF]
Journal on Processing and Energy in Agriculture, 2020 There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages.
Frangopoulos Theofilos +5 more
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FAT-Richtlinie Dynamische Werkstoffkennwerte für die Crashsimulation
, 2022 Im Rahmen des AiF/FAT-Forschungsvorhabens 14205 ist die FAT-Richtline "Dynamische Werkstoffkennwerte für die Crashsimulation" (siehe [1]) zur zuverlässigen Bestimmung von crashrelevanten, dynamischen Werkstoffkennwerten für Crashsimulationen im ...
Blauel, J.G. +5 more
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Research Progress of Fat Substitutes in Low Fat Ice Cream
Liang you shipin ke-ji, 2023 As a complex multiphase food, ice cream is composed of fat globules, bubbles and ice crystals dispersed in a semi-frozen solution. The fat content is usually 8%~16%, which plays an important role in the ice cream system. However, excessive fat intake can
FAN Jun-ying +5 more
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Metabolic effects of a high-fat diet post-weaning after low maternal dietary folate during pregnancy and lactation [PDF]
, 2014 Scope Investigate the influence of low-folate supply during pregnancy and lactation on obesity and markers of the metabolic syndrome in offspring, and how provision of a high-fat diet post weaning may exacerbate the resultant phenotype.
Sabine A. S. Langie +16 more
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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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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.
openaire +3 more sources
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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Low-carbohydrate diets affect energy balance and fuel homeostasis differentially in lean and obese rats [PDF]
, 2006 In parallel with increased prevalence of overweight people in affluent societies are individuals trying to lose weight, often using low-carbohydrate diets.
van Dijk, G. +12 more
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Journal of Agricultural Sciences, 2009 In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory
Ayşe Gürsoy
doaj +1 more source