Results 61 to 70 of about 3,026 (222)

OLEOGELS – AN ALTERNATIVE TO REPLACE ANIMAL FATS IN MEAT PRODUCTS [PDF]

, 2023
The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight.
Alija, Durim, Delinikolova, Eleonora, Kalevska, Tatjana, Nikolovska Nedelkoska, Daniela, Stojanovska, Tanja   +4 more
core   +2 more sources

Phase‐Change‐Activated Slippery Organogel Composite for All‐in‐One Anti‐Corrosion, Antifouling, and Self‐Cleaning

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A super‐slippery liquid‐infused composite organogel is engineered by localized interfacial grafting between hydrogel and oleogel networks, endowing the coating with a durable, multifunctional marine‐protective interface. Dynamic antifouling surfaces have emerged as a promising alternative, offering the potential for eco‐friendly and high‐performance ...
Mengsheng Xia, Chao Wang, Jiahao Ma, Jiwei Chen, Yixi Su, Junkai Gao, Weiqi Fu   +6 more
wiley   +1 more source

Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations

Discover Food
The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening.
Ashwani Kumar, Nirbhay Kumar, H. K. Sharma   +2 more
doaj   +1 more source

Research progress on oleogel preparation and application in food

Shipin yu jixie
As one of the widely recognized semi-solid plastic fat substitutes, oleogel can be used to replace food products, such as margarine and shortening oil, that contain high levels of saturated fatty acids (SFAs) and trans fatty acids (TFAs).
QU Yanfeng, LIU Ruoming, KONG Zhen, PEI Runan, ZHANG Xiaohong   +4 more
doaj   +1 more source

Lecithin’s Roles in Oleogelation

Gels
This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles.
Joanna Harasym, Karol Banaś
openaire   +3 more sources

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies

Gels
In this study, a new oleogel system was constructed and used as a fat substitute in the processing of cookies. The preparation process of Amomum villosum Lour. extract (AVE) was optimized based on antioxidant activity and yield firstly.
Shan Xue, Jilong Zhao, Zhouyi Xiong, Jie Huang   +3 more
doaj   +1 more source

The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies

Gels, 2022
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material.
Doyoung Kim, Imkyung Oh
doaj   +1 more source

Hybrid gels: influence of water and oil phase on textural and rheological properties [PDF]

, 2017
The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid MultifunctionalityHybrid gels are biphasic systems formed by conjugating hydrogels and oleogels.
Cerqueira, Miguel A., Cunha, Rosiane L., Maciel, José Filipe Gonçalves, Martins, Artur J., Pastrana, Lorenzo, Silva, Pedro Miguel Peixoto da, Vicente, A. A.   +6 more
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
core   +1 more source