Zobrazeno 1 - 10
of 1 079
pro vyhledávání: '"Fat-replacer"'
Autor:
Mahdieh Zare, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohammad Hadi Eskandari, Fatemeh Ghiasi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4308-4319 (2024)
ABSTRACT: The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work
Externí odkaz:
https://doaj.org/article/4925af09420c4447baa4d56669a36e2a
Autor:
Mansuri M. Tosif, Aarti Bains, Gulden Goksen, Mohd Ziaur Rehman, Nemat Ali, Gulsah Karabulut, Prince Chawla
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101920- (2024)
This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different
Externí odkaz:
https://doaj.org/article/8ec12ba7922b4e96aac6d466c890b42a
Autor:
Mehak Ahsan, Humaira Ashraf, Iahtisham-Ul-Haq, Anum Liaquat, Gulzar Ahmad Nayik, Seema Ramniwas, Saleh Alfarraj, Mohammad Javed Ansari, Attila Gere
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101539- (2024)
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pe
Externí odkaz:
https://doaj.org/article/e7a1ae40ebac45aeb6827636b438fcc4
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106958- (2024)
Fermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects its texture and viscosity. In this study, we developed an effective pretreatment method for fermented skim milk using low-frequenc
Externí odkaz:
https://doaj.org/article/f72a5e0351c84c9995caabaf2d3554bc
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 75-83 (2024)
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scient
Externí odkaz:
https://doaj.org/article/40d050afbaa641eaad8098a3e395be7c
Autor:
Aji Sutrisno, Panji achmad apriyandi
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 159-171 (2024)
A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%)
Externí odkaz:
https://doaj.org/article/d78c26fa544e4128bbddb9bfec678be3
Autor:
E. Son, K. H. Kwon
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 326-334 (2024)
This paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches
Externí odkaz:
https://doaj.org/article/f22544cbffdb46ec83e0df686906bda9
Autor:
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 212-219 (2023)
Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fa
Externí odkaz:
https://doaj.org/article/c4506cc8ef8b480da6fe81f1f4c572e3
Autor:
Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Javeria Naz, Manahil Mirza, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2055-2077 (2023)
ABSTRACTObesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replaceme
Externí odkaz:
https://doaj.org/article/22247d13a3b941208bb1d53f02de140b
Autor:
Nopparat Prabsangob
Publikováno v:
NFS Journal, Vol 31, Iss , Pp 39-49 (2023)
Cellulose nanomaterials (CNMs) can be prepared from various plant sources that are by-products from agro-industrial processing, making them an interesting candidate to support sustainability in the food industry. Owing to their functional properties,
Externí odkaz:
https://doaj.org/article/749dbabd87744ed4bc1780d5dd541634