Zobrazeno 1 - 10
of 727
pro vyhledávání: '"Fat replacement"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 138-145 (2024)
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat ind
Externí odkaz:
https://doaj.org/article/80fe4ec32e6f4ca98ba92a9c33a2b014
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 101-108 (2024)
In this study, the stability of cow’s milk with fat replacement by soybean oil bodies (SOB) was investigated under different environmental conditions. Moreover, the effect of replacing milk fat with SOB or anhydrous milk fat (AMF) on the stability
Externí odkaz:
https://doaj.org/article/2dfa1b56bd724ffe91d6cf55907f7587
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100703- (2024)
Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacemen
Externí odkaz:
https://doaj.org/article/484f825ef9894c279ff235bee2362ce2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 61-69 (2024)
Low-fat conversion of high-fat products met consumers' pursuit of health, and was one of the future development directions of meat products. In this study, the effects of two forms of tea seed oil (TSO) and nano tea seed oil microcapsules (NTM) on th
Externí odkaz:
https://doaj.org/article/6aae014c8a1548afb5c6b4dd7f4f8499
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 1, Pp 110-118 (2024)
Research background. Meat and meat products are essential sources of dietary saturated fatty acids. However, excessive consumption of meat and meat products may be harmful to human health. The study evaluates the effect of fat replacement with hydrog
Externí odkaz:
https://doaj.org/article/0a4c6c5da5c74c3aa21de8f1a60a3672
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 281-288 (2024)
Bigels are a new type of biphase system produced by the combination of hydrogel and organogel (oleogel), which have the characteristics of both aqueous and organic phases. Bigels exhibit superior performance to single-component gels, with the advanta
Externí odkaz:
https://doaj.org/article/63d33582c00343f48e3571a967519302
Autor:
João L. F. Paschoa, Patrícia F. Ávila, Gilmar F. da Costa, Ana Paula B. Ribeiro, Renato Grimaldi, Rosiane L. da Cunha, Marise A. R. Pollonio, Rosana Goldbeck
Publikováno v:
Foods, Vol 13, Iss 22, p 3625 (2024)
Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and
Externí odkaz:
https://doaj.org/article/ec7257010b28434087040ce51ff7aa0f
Autor:
Bram De Wel, Lotte Huysmans, Christophe E. Depuydt, Veerle Goosens, Ronald Peeters, Filipa P. Santos, Dietmar R. Thal, Patrick Dupont, Frederik Maes, Kristl G. Claeys
Publikováno v:
Journal of Cachexia, Sarcopenia and Muscle, Vol 14, Iss 3, Pp 1468-1481 (2023)
Abstract Background Despite the widespread use of proton density fat fraction (PDFF) measurements with magnetic resonance imaging (MRI) to track disease progression in muscle disorders, it is still unclear how these findings relate to histopathologic
Externí odkaz:
https://doaj.org/article/f286867d6bd14e3eb8e4d4ab26587d3a
Publikováno v:
Foods, Vol 13, Iss 10, p 1511 (2024)
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0–7.0 and named as P
Externí odkaz:
https://doaj.org/article/3bb0602984f64f94814773f0431a240e
Autor:
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 9, Pp 105029- (2023)
The reduction of saturated fats in baked products has become an important unit operation in the food industry due to the consumers' demand for healthy foods low in saturated fat. In this research, a comprehensive biotechnological technique was explor
Externí odkaz:
https://doaj.org/article/e3634e7f53d64d6398e9fc3e54011c78