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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Influence of different fat emulsions with 10 or 20% MCT/LCT or LCT on lipoproteins in plasma of patients after abdominal surgery [PDF]
, 1998 In patients after elective abdominal surgery, different fat emulsions were used to compare their efficacy in total parenteral nutrition and in normalizing plasma lipoprotein levels.
Jauch, Karl-Walter +3 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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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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Efficiency of fat deposition from nonstarch polysaccharides, starch and unsaturated fat in pig [PDF]
, 2010 The aim was to evaluate under protein-limiting conditions the effect of different supplemental energy sources: fermentable NSP (fNSP), digestible starch (dStarch) and digestible unsaturated fat (dUFA), on marginal efficiency of fat deposition and ...
Halas, V. +4 more
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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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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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Long-term weight maintenance and cardiovascular risk factors are not different following weight loss on carbohydrate-restricted diets high in either monounsaturated fat or protein in obese hyperinsulinaemic men and women [PDF]
, 2007 The aim of this study was to determine after 52 weeks whether advice to follow a lower carbohydrate diet, either high in monounsaturated fat or low fat, high in protein had differential effects in a free-living community setting. Following weight loss on
Luscombe-Marsh, N. +4 more
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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. +23 more
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