Works matching DE "FAT substitutes"

Results: 505

Fat substitutes promote weight gain in rats consuming high-fat diets.

Published in:

2011

By:

Swithers, Susan E.;
Ogden, Sean B.;
Davidson, Terry L.

Publication type:

Journal Article

Characterization of wheat bran nanocellulose and its application in low-fat emulsified sausage.

Published in:

Cellulose, 2024, v. 31, n. 18, p. 11101, doi. 10.1007/s10570-024-06251-7

By:

Zhang, Qiuhui;
Shen, Jialong;
Meng, Gaoge;
Liu, Chang;
Wang, Han;
Zhang, Qi;
Zhu, Chaozhi;
Zhao, Gaiming;
Wang, Xiaopeng

Publication type:

Article

Lipase-catalyzed acidolysis of lard for the production of human milk fat substitute.

Published in:

European Food Research & Technology, 2010, v. 230, n. 5, p. 769, doi. 10.1007/s00217-010-1218-6

By:

Yong Hua Wang;
Xiao Li Qin;
Qi Si Zhu;
Rong Zhou;
Bo Yang;
Lin Li

Publication type:

Article

Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies.

Published in:

Arab Gulf Journal of Scientific Research, 2012, v. 30, n. 2/3, p. 125, doi. 10.51758/agjsr-2/3-2012-0018

By:

Ashraf, Seema;
Ghufran Saeed, Syed Muhammad;
Sayeed, Syed Asad;
Kanwar, Habiba;
Ahmed, Mubarak;
Ali, Rashida

Publication type:

Article

人乳脂肪替代物研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 9, p. 213, doi. 10.12161/j.issn.1005‐6521.2025.09.027

By:

王鑫;
季彦乔;
王星;
于景华

Publication type:

Article

κ‐卡拉胶与可得然胶复合凝胶脂肪替代物的制备工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 121, doi. 10.12161/j.issn.1005‐6521.2024.17.016

By:

李莲微;
赵毓;
梁鹏;
姚闽娜

Publication type:

Article

可食用油凝胶的流变-结晶特性研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 175, doi. 10.12161/j.issn.1005-6521.2023.07.025

By:

李秀芬;
赵冰;
罗嘉;
张帆;
彭一倩

Publication type:

Article

糖基脂肪替代物在低脂鸡肉丸中的应用研究.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 115, doi. 10.12161/j.issn.1005-6521.2022.04.017

By:

高鲲;
蔡智军;
徐凌;
柴虹宇;
王心哲;
司旭

Publication type:

Article

Physico-chemical, proximate, sensory and storage quality attributes analysis of Papaver somniferum (poppy) fortified chevon nuggets.

Published in:

Journal of Applied & Natural Science, 2017, v. 9, n. 1, p. 114, doi. 10.31018/jans.v9i1.1158

By:

Kamal, Saniya B.;
Kumar, Arvind;
Tanwar, Tanuj

Publication type:

Article

The characteristics of beef patties containing different levels of fat and oat flour.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 147, doi. 10.1111/j.1365-2621.2005.01041.x

By:

Serdaroglu, Meltem

Publication type:

Article

Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 2, p. 177, doi. 10.1111/j.1365-2621.2004.00928.x

By:

Javidipour, Issa;
Vural, Halil;
Özbaş, Özen Ö.;
Tekin, Aziz

Publication type:

Article

The use of guar and xanthan gums in the production of‘light’ low fat cakes.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 9, p. 959, doi. 10.1111/j.1365-2621.2004.00864.x

By:

Zambrano, Francy;
Despinoy, P.;
Ormenese, R. C. S. C.;
Faria, E. V.

Publication type:

Article

The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 31, doi. 10.1111/j.1365-2621.2004.00743.x

By:

Kumar, Manish;
Sharma, B.D.

Publication type:

Article

A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 1, doi. 10.1111/j.1365-2621.2004.00739.x

By:

Inglett, George R.;
Carriere, Craig J.;
Maneepun, Saipin;
Tungtrakul, Patcharee

Publication type:

Article

Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 169, doi. 10.1046/j.1365-2621.2001.00446.x

By:

Aryana, Kayanush J.;
Haque, Zahur U.

Publication type:

Article

The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer.

Published in:

Journal of Polymers & the Environment, 2025, v. 33, n. 4, p. 2058, doi. 10.1007/s10924-025-03537-0

By:

Shakouri, Shahrzad;
Tehrani, Mostafa Mazaheri;
Koocheki, Arash;
Farhoosh, Reza;
Abdolshahi, Anna

Publication type:

Article

Formulation of Low‐Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low‐Fat Mozzarella Cheese.

Published in:

European Journal of Lipid Science & Technology, 2025, v. 127, n. 5, p. 1, doi. 10.1002/ejlt.70019

By:

Akhtar, Aqsa;
Araki, Tetsuya;
Kamata, Tatsuki;
Nei, Daisuke;
Khalid, Nauman

Publication type:

Article

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer.

Published in:

European Journal of Lipid Science & Technology, 2024, v. 126, n. 9, p. 1, doi. 10.1002/ejlt.202400056

By:

Akhtar, Aqsa;
Ansar, Ramish;
Araki, Tetsuya;
Khalid, Nauman

Publication type:

Article

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization.

Published in:

European Journal of Lipid Science & Technology, 2023, v. 125, n. 9, p. 1, doi. 10.1002/ejlt.202200213

By:

Baştürk, Ayhan;
Badem, Şebnem;
Ceylan, M. Murat

Publication type:

Article

Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum.

Published in:

European Journal of Lipid Science & Technology, 2020, v. 122, n. 2, p. N.PAG, doi. 10.1002/ejlt.201900196

By:

Abdollahi, Maryam;
Goli, Sayed Amir Hossein;
Soltanizadeh, Nafiseh

Publication type:

Article

THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 150, doi. 10.34302/crpjfst/2021.13.2.14

By:

Yadegari, Reza Jafarzadeh;
Kaya, Esen Eyiler;
Vural, Halil

Publication type:

Article

ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 35, doi. 10.34302/crpjfst/2020.12.3.3

By:

Ertugay, Mustafa Fatih;
Yangılar, Filiz;
Çebi, Kadir

Publication type:

Article

CHEMICAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PROCESSED CHEESE SPREAD ANALOGUES.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 135

By:

El-Wahed, Elsayed Mohamed Abd;
Hassanien, Mahetab F. R.

Publication type:

Article

INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PÂTÉ - A MIXTURE DESIGN APPROACH.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 5, doi. 10.34302/cptjfst/2019.11.3.1

By:

Momchilova, Maria;
Gradinarska, Dilyana;
Petrova, Todorka;
Zsivanovits, Gabor;
Bakalov, Ivan;
Penov, Nikolay;
Yordanov, Dinko

Publication type:

Article

Estado del arte del gusto graso.

Published in:

Perspectivas en Nutrición Humana, 2020, v. 22, n. 1, p. 89, doi. 10.17533/udea.penh.v22n1a07

By:

López Ortiz, Norma Constanza

Publication type:

Article

Effects of sn -2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute on Metabolic Regulation in Sprague-Dawley Rats.

Published in:

Nutrients, 2024, v. 16, n. 9, p. 1299, doi. 10.3390/nu16091299

By:

Zhu, Lin;
Fang, Shuaizhen;
Zhang, Yaqiong;
Sun, Xiangjun;
Yang, Puyu;
Lu, Weiying;
Yu, Liangli

Publication type:

Article

Total Sn -2 Palmitic Triacylglycerols and the Ratio of OPL to OPO in Human Milk Fat Substitute Modulated Bile Acid Metabolism and Intestinal Microbiota Composition in Rats.

Published in:

Nutrients, 2023, v. 15, n. 23, p. 4929, doi. 10.3390/nu15234929

By:

Zhu, Lin;
Fang, Shuaizhen;
Zhang, Hong;
Sun, Xiangjun;
Yang, Puyu;
Wan, Jianchun;
Zhang, Yaqiong;
Lu, Weiying;
Yu, Liangli

Publication type:

Article

Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.

Published in:

Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.56006

By:

Akgul, Cansu;
Akcicek, Alican;
Karadag, Ayse;
Karasu, Salih

Publication type:

Article

Membrane technology in degumming, dewaxing, deacidifying, and decolorizing edible oils.

Published in:

2006

By:

Manjula, S.;
Subramanian, R.

Publication type:

journal article

Low-fat/calorie foods: current state and perspectives.

Published in:

2000

By:

Sandrou, D. K.;
Arvanitoyannis, I. S.

Publication type:

journal article

Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 203, doi. 10.1016/j.fbp.2024.02.003

By:

Lei Zhou;
Dacheng Kang;
Jingyu Wang;
Jiaming Cai;
Lujuan Xing;
Wangang Zhang

Publication type:

Article

Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi.

Published in:

Food & Health (2602-2834), 2024, v. 10, n. 1, p. 40, doi. 10.3153/FH24004

By:

EROĞLU, Zeynep;
ORHAN, Necla ÖZDEMİR

Publication type:

Article

Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties.

Published in:

Journal of Food & Dairy Sciences, 2024, v. 15, n. 1, p. 1, doi. 10.21608/jfds.2024.255807.1142

By:

Mokbel, Safaa M.;
Blassy, Kholoud I.;
Abdeldaiem, A. M.

Publication type:

Article

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 6, p. 149, doi. 10.21608/jfds.2023.214517.1112

By:

Arafa, Salwa G.;
Badr, M. R.

Publication type:

Article

Influence of Fat Type and Protein / Fat Ratio on Tallaga Cheese Attributes.

Published in:

Journal of Food & Dairy Sciences, 2022, v. 13, n. 11, p. 159, doi. 10.21608/jfds.2022.171696.1076

By:

Khalil, Asmaa A.;
Ammar, El-Tahra M. A.;
Abo-Srea, M. M.;
Mostafa, M. S.

Publication type:

Article

Utilization of Food by Products in Preparing Low-Calorie Biscuits.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 11, p. 307, doi. 10.21608/jfds.2020.130429

By:

Elgindy, Asma A. E.

Publication type:

Article

Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 6, p. 151, doi. 10.21608/jfds.2020.106364

By:

Abd El-Khair, A. A.;
Abd-Alla, A. A.;
Ateteallah, A. H.;
Hassan, Noha A.

Publication type:

Article

Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 2, p. 31

By:

Abed El Malek, F. A.;
Osman, S. A.;
Younis, N. A.

Publication type:

Article

Utilization of Sugar Beet Pulp in Meatballs Preparation.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 3, p. 117

By:

Essa, Rowida Y.;
Mostafa, Sahar M. I.

Publication type:

Article

INVESTIGATION OF THE PHYSICOCHEMICAL, ORGANOLEPTIC AND DIETARY PROPERTIES OF TROUT FERMENTED SAUSAGES.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 101, doi. 10.15673/fst.v15i1.1968

By:

Sadeghi, Aghdas;
Hakimzadeh, Vahid;
Salehi, Esmaeil Ataye;
Rashidi, Hasan

Publication type:

Article

The Formation Mechanism and Influencing Factors of Fat Taste.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 2, p. 507, doi. 10.16429/j.1009-7848.2025.02.044

By:

WANG Min;
YUAN Yue;
YANG Huixin;
WANG Ziyi;
JIANG Zezhen;
HAN Tianlong;
LIU Dengyong

Publication type:

Article

The Application of Fat Substitutes in Dairy Products.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 472, doi. 10.16429/j.1009-7848.2024.11.043

By:

Zhang Can;
Yang Yang;
Ma Chunmin;
Xu Yue;
Bian Xin;
He Yinyuan;
Zhang Na

Publication type:

Article

细胞培养肉技术:研究进展与未来展望.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 1, doi. 10.16429/j.l009-7848.2022.12.001

By:

关欣;
汪丹丹;
方佳华;
杨若青;
费卓成;
陈坚

Publication type:

Article

Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 110, doi. 10.22034/FSCT.21.156.110

By:

Habibi, Seyedeh Ameneh;
Jooyandeh, Hossein

Publication type:

Article

Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 92, doi. 10.22034/FSCT.21.156.92

By:

Habibi, Seyedeh Ameneh;
Jooyandeh, Hossein

Publication type:

Article

تأثیر آنزیم ترانسگلوتامیناز و صمغ کاراگینان بر خواص حسی، بافت و ویژگیهای میکروبی پنیر فراپالوده کمچرب.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 139, p. 1, doi. 10.22034/FSCT.20.139.1

By:

حالم بوحمید;
حسین جوینده;
بهروز علیزاده به;
حسن برزگر

Publication type:

Article

ویژگیهاي فیزیکوشیمیایی و عملکردي نشاسته آمارانت اصلاحشده با مخلوط آدیپیکاسید و استیکانیدرید.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 197, doi. 10.22034/FSCT.19.130.197

By:

سحر محمدي;
مزدك علیمی;
سید احمد شهیدي;
شیرین شکوهی

Publication type:

Article

بررسی امکان بهینه سازی فرمولاسیون بیسکویت نرم کم چرب با استفاده از امولسیفایر DATEM و مالتودکسترین.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 206, doi. 10.52547/fsct.19.123.213

By:

بابک غیاثی طرز;
صدف کفاشی پرویان;
پرستو دامن افشان;
مهبد ایزدی

Publication type:

Article

بررسیاثر عملکرد ژلجایگزین چربیبر ویژگیهايفیزیکوشیمیاییو رئولوژیکیخمیر و بافت کیککمکالري.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 211, doi. 10.52547/fsct.19.122.211

By:

نظري, زهرا;
کاراژیان, رضا;
سنگ آتش, معصومه مهربان;
احتیاطی, احمد

Publication type:

Article

بررسی جایگزینی فیبر تفاله سیب به عنوان جایگزین چربی بر ویژگیهاي شیمیایی و بافتی کیک.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 119, p. 259, doi. 10.52547/fsct.18.119.259

By:

مریم ثابت قدم;
محمد رضا سعیدي اص
اکرم شریفی;
احمد پدرام نیا;
محمد آرمین

Publication type:

Article