Results 91 to 100 of about 2,882 (203)
Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes [PDF]
, 2020 Nowadays, one of the strongest factors affecting consumers choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diethealth relationship and they are opting for a healthy lifestyle ...
Cerqueira, Miguel Ângelo Parente Ribeiro +9 more
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Food Science &Nutrition, Volume 13, Issue 11, November 2025.The emulgel contained 1% κ‐carrageenan was selected as optimum emulgel system for shortening substitution in cookie formulation. Produced cookie by 50% shortening and 50 emulgel was similar to control cookie containing 100% shortening from point of physicochemical properties.
Mahdieh Sharifi +2 more
wiley +1 more source
Food Chemistry: XThe utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-basil
Mozhdeh Sarraf +5 more
doaj +1 more source
Glycerol monostearate-based solid oleogels for dosage form individualization by molding designed using Design of Experiments [PDF]
Solidification of lipid-based formulations and dosage form individualization are two trends seen in oral drug delivery. This study proposes an approach for obtaining individualized solid lipid-based formulations, namely, glycerol monostearate-based solid
Jacobsen, Ann Christin +4 more
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Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT Cellular meat is the result of an innovative technology that facilitates the production of meat through the cultivation of animal cells in controlled laboratory environments. This process reduces the negative impact of traditional animal farming on the environment and creates the possibility of optimizing the nutritional composition, which can
Marek Kardas +2 more
wiley +1 more source
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer [PDF]
The production of multicomponent food items requires a correct ratio among the ingredients when specific quality parameters must be obtained. Recently, there has been an increase in the trend of consumption of healthy products, low in sugar and saturated
Albanese D. +4 more
core +1 more source
Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries [PDF]
, 2020 Wax-based oleogels form three-dimensional hydrophobic gel network in oil and potential to coat the surface structure of fried food from excessive oil absorption. French fries are one of the highly consumed snacks that contribute to significant fat intake
Lam, Xue Yuan
core
Replacement of Beef Fat in Meatball with Oleogels (Black Cumin Seed Oil/Sunflower Oil) [PDF]
, 2021 ΔΕΝ ΔΙΑΤΙΘΕΤΑΙ ΠΕΡΙΛΗΨΗMeat products contain fatty acids, especially saturated fatty acids, which cause adverse health effects. The effect of fats on meat products isnot only concerned with health, but also about the product’s sensorial or textural ...
PALAMUTOĞLU, R
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Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
Food Chemistry: XThis paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang +4 more
doaj +1 more source
Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel [PDF]
This research studied the effectiveness of Sacha Inchi Oil Oleogel (SIOO) as a partial replacement for saturated fat in dark chocolate. Sacha inchi (Plukenetia volubilis) oil is high in polyunsaturated fatty acids (α-linolenic and linoleic acids) and a ...
Ghani, Maaruf Abd +6 more
core +2 more sources