Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria Espert"'
Publikováno v:
Foods, Vol 9, Iss 6, p 796 (2020)
This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with
Externí odkaz:
https://doaj.org/article/fe0ef38ae6464dda82e70c4d1aa170db
Publikováno v:
Espert, M, Wiking, L, Salvador, A & Sanz, T 2018, ' Reduced-fat spreads based on milk fat and cellulose ethers: Rheology and microstructure ', 17th Food Colloids Conference: Application of Soft Matter Concepts, Leeds, United Kingdom, 08/04/2018-11/04/2018 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc86bb61a89a1ffa1afaafc58781c731
https://pure.au.dk/portal/da/publications/reducedfat-spreads-based-on-milk-fat-and-cellulose-ethers-rheology-and-microstructure(83911c90-9814-454e-a614-d501f68e4fb2).html
https://pure.au.dk/portal/da/publications/reducedfat-spreads-based-on-milk-fat-and-cellulose-ethers-rheology-and-microstructure(83911c90-9814-454e-a614-d501f68e4fb2).html
Publikováno v:
Gels, Vol 7, Iss 4, p 220 (2021)
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborate
Externí odkaz:
https://doaj.org/article/b232edccbb5d478bbbef0cd0d4b96832
Autor:
Dolores Bernal, Inés Carpena, Ana Maria Espert, José Enrique De la Rubia, José Guillermo Esteban, Rafael Toledo, Antonio Marcilla
Publikováno v:
Proteomics; May2006, Vol. 6 Issue 9, p2835-2843, 9p
Publikováno v:
Foods, Vol 10, Iss 4, p 793 (2021)
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases.
Externí odkaz:
https://doaj.org/article/80db0938c66d453490a8fa81503b0aee
Publikováno v:
Foods, Vol 10, Iss 3, p 505 (2021)
In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, a
Externí odkaz:
https://doaj.org/article/23a8825be44b41c5aeed5c479623db5d