Results 191 to 200 of about 3,399 (223)

Vegetable Salad Improves Lipid and Glucose Metabolism and Enhances Absorption of Specific Nutrients in Vegetables. [PDF]

Foods
Utari DM, Kartiko-Sari I, Miyazaki T, Umezawa H, Takeda Y, Oe M, Wang W, Kamoshita S, Shibasaki M, Matsuoka R, Yamamoto S.   +10 more
europepmc   +1 more source

Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate. [PDF]

Food Chem X
Ma L, Li L, Li Z, Bi X, Chen H, Cai X, Brennan C, Cheng W, Li L.   +8 more
europepmc   +1 more source

Colorectal cancer incidence associated with dietary patterns in the Brazilian population. [PDF]

Sci Rep
Monteiro Dos Santos JE, Araújo MC, Passos da Silva CMF.   +2 more
europepmc   +1 more source

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Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer

International Journal of Biological Macromolecules, 2020
Modified arrowroot starch was investigated as a fat replacer in mayonnaise. Arrowroot starch was modified by octenyl succinic anhydride (OSA), annealing (ANN), citric acid hydrolysis (CA), acetylation (ACT) and heat-moisture treatment (HMT). The different starch pastes were used to replace mayonnaise fat at levels of 30% and 50%.
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee   +2 more
exaly   +3 more sources

Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners

Food Hydrocolloids, 1997
The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) w ...
Karin Wendin, Kjersti Aaby, Amr Edris, Marit Risberg Ellekjaer, Rickard Albin, Björn Bergenståhl, Lisbeth Johansson, Ene Pilman Willers, Ragnhild Solheim   +8 more
openaire   +2 more sources

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

Food Research International, 2018
This article reports caloric value changes, stability and rheological properties of mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and high-methoxy pectin. Lipid was partially substituted at different levels of 20%, 40%, 60%, 80% and 100%, and the samples were referred to as FM20, FM40, FM60, FM80 and FFM ...
Chanchan Sun, Rui Liu, Bin Liang
exaly   +3 more sources

Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review

Current Nutrition and Food Science
Mayonnaise is one of the most popular seasonings and well-established sauces globally, which is considered a high-fat and high-calorie product due to its high oil content. However, excessive consumption of fat (especially saturated fatty acids) leads to an increased risk of various chronic diseases including cardiovascular disease, coronary artery ...
Reza Abedi-Firoozjah, Hossein Azadinejad, Khadije Abdolmaleki   +2 more
exaly   +2 more sources

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

European Food Research and Technology, 2020
Physically modified flours have high potential as fat-replacer in low-fat mayonnaise formulations as they are cheaper than modified starches and successfully respond to the consumers’ request for clean label products.
Eleonora Carini, Elena Vittadini, Carini Eleonora   +2 more
exaly   +2 more sources