Zobrazeno 1 - 10
of 495
pro vyhledávání: '"fat replacers"'
Autor:
Lucía Cassani, Andrea Gomez-Zavaglia
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 408-442 (2024)
Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they c
Externí odkaz:
https://doaj.org/article/ac7a149043da4639958939fc6154f64b
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100490- (2024)
Fat is capable of imparting important sensory properties such as color, taste, texture, and odor to different foods, affecting overall consumer acceptance. There is a significantly high amount of fat in a diverse assortment of commodities, including
Externí odkaz:
https://doaj.org/article/9ec59b55b4564f6ca2f7fb1bb25222f9
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100620- (2024)
Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profil
Externí odkaz:
https://doaj.org/article/51a9c7db355a47f980d9804fa3bc1b4a
Publikováno v:
In Future Foods December 2024 10
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 319-333 (2024)
The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role i
Externí odkaz:
https://doaj.org/article/6030c12dbf6d404483a86196253025df
Publikováno v:
Foods, Vol 13, Iss 13, p 2110 (2024)
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The A
Externí odkaz:
https://doaj.org/article/b041aaec114544b18177721dde54eaf5
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e25321- (2024)
This study aimed to investigate the potential use of okra and psyllium mucilage as co-carrier wall materials with whey protein and gum Arabic polymers for encapsulation of fenugreek oil to mask its undesirable flavor and promote their health benefits
Externí odkaz:
https://doaj.org/article/0dd01a3906924ca0b6492f358b839c4b
Autor:
Milićević Nataša, Sakač Marijana, Šarić Bojana, Škrobot Dubravka, Filipčev Bojana, Šimurina Olivera, Jovanov Pavle, Pestorić Mladenka, Marić Aleksandar
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 29, Iss 3, Pp 179-187 (2023)
Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional pro
Externí odkaz:
https://doaj.org/article/804536d625f747e7ab2a53bb511ee831
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Akademický článek
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