Works about FAT substitutes

Results: 503

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

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

Green synthesized nano starch: preparation and emerging avenues in food industry.

Published in:

Journal of Nanoparticle Research, 2025, v. 27, n. 4, p. 1, doi. 10.1007/s11051-025-06285-3

By:

Sreejit, Valiathan;
Preetha, Radhakrishnan;
Mubeena, S Asmath;
Dhananjay, Suresh

Publication type:

Article

Replacing the high-fat foods in your diet.

Published in:: Patient Care (Print), 1995, v. 29, n. 2, p. 35
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

Progress and perspectives of enzymatic preparation of human milk fat substitutes.

Published in:

Biotechnology for Biofuels & Bioproducts, 2022, v. 15, n. 1, p. 1, doi. 10.1186/s13068-022-02217-8

By:

Zeqing Liu;
Lingmei Dai;
Dehua Liu;
Wei Du

Publication type:

Article

Qualità di frollini a ridotto contenuto in grassi saturi.

Published in:

Ingredienti Alimentari, 2017, n. 90, p. 4

By:

Giarnetti, M.;
Paradiso, V. M.;
De Donato, M.;
Pasqualone, A.;
Summo, C.;
Caponio, F.

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

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

Published in:

Journal of Agricultural Economics & Social Sciences, 2020, v. 11, n. 11, p. 307, doi. 10.21608/jfds.2020.130429

By:

Elgindy, Asma A. E.

Publication type:

Article

The effect of milk replacer fat source on calf growth and health.

Published in:

Journal of Animal Science, 2006, v. 84, p. 363

By:

Earleywine, T. J.;
Johnson, T. E.;
Perry, H. B.;
Miller, B. L.

Publication type:

Article

The effect of lactoferrin on the appearance of immunoglobulins in the peripheral blood of Holstein calves.

Published in:

Journal of Animal Science, 2006, v. 84, p. 161

By:

Knauer, W.;
Smith, J. M.

Publication type:

Article

Performance of calves fed whole milk and milk replacer in different sequences.

Published in:

Journal of Animal Science, 2006, v. 84, p. 32

By:

Scott, M. C.;
James, R. E.;
McGilliard, M. L.

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

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4581821

By:

Abd El-Hady, El Sayed, A.;
Alfheeaid, Hani A.;
Abd El-Razik, Mohamed M.;
Althwab, Sami A.;
Barakat, Hassan

Publication type:

Article

Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/9753201

By:

Bunmee, Thanaporn;
Setthaya, Phatthawin;
Chaiwang, Niraporn;
Sansawat, Thanikarn

Publication type:

Article

Low-fat Bologna in a Model system With Varying Types and Levels of Konjac Blends.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 808, doi. 10.1111/j.1365-2621.1998.tb17905.x

By:

Chin, K.B.;
Keeton, J.T.

Publication type:

Article

Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1997.tb12254.x

By:

Berry, B.W.

Publication type:

Article

Fat Mimetics in Low-Fat Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1267, doi. 10.1111/j.1365-2621.1996.tb10976.x

By:

Drake, M. A.;
Boylston, T. D.;
Swanson, B. G.

Publication type:

Article

Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 933, doi. 10.1111/j.1365-2621.1994.tb08161.x

By:

Ziprin, Y.A.;
Rhee, K.S.

Publication type:

Article

Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 742, doi. 10.1111/j.1365-2621.1994.tb08117.x

By:

Berry, B.W.

Publication type:

Article

Flavor interactions with fat replacers: Effect of oil level.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 813, doi. 10.1111/j.1365-2621.1994.tb08134.x

By:

Schirle-Keller, J.P.;
Reineccius, G.A.

Publication type:

Article

Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 484, doi. 10.1111/j.1365-2621.1994.tb05543.x

By:

Osburn, W.N.;
Keeton, J.T.

Publication type:

Article

Mobility of water in a starch-based fat replacer by 17O NMR spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 5, p. 1103, doi. 10.1111/j.1365-2621.1993.tb06124.x

By:

Lai, H.M.;
Schmidt, S.J.

Publication type:

Article

Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13115

By:

Du, Liyang;
Meng, Zong

Publication type:

Article

Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 4, p. 1136, doi. 10.1111/1471-0307.13112

By:

Guo, Ruotong;
Xiong, Jian;
Li, Pei;
Ma, Chunlei;
Huang, Qilin

Publication type:

Article

Characteristics of low‐fat whipped cream containing protein‐based fat replacers.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 276, doi. 10.1111/1471-0307.12934

By:

Han, Ya‐Meng;
Zhu, Ling;
Qi, Xi‐Guang;
Zhang, Hui;
Wu, Gang‐Cheng

Publication type:

Article

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 747, doi. 10.1111/1471-0307.12796

By:

Chudy, Sylwia;
Makowska, Agnieszka;
Krzywdzińska‐Bartkowiak, Mirosława;
Piątek, Michał;
Henriques, Marta;
Borges, Ana Raquel;
Gomes, David;
Pereira, Carlos Dias

Publication type:

Article

Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 718, doi. 10.1111/1471-0307.12717

By:

Godoy‐García, Liliana;
Abadía‐García, Lucía;
Cruz‐Aldaco, Karina;
Castaño‐Tostado, Eduardo;
Murúa‐Pagola, Beneranda;
Amaya‐Llano, Silvia L

Publication type:

Article

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.

Published in:

Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-38593-4

By:

Yen, Feng-Chun;
Glusac, Jovana;
Levi, Shira;
Zernov, Anton;
Baruch, Limor;
Davidovich-Pinhas, Maya;
Fishman, Ayelet;
Machluf, Marcelle

Publication type:

Article

Influence of the primary emulsification procedure on the characteristics of small protein-loaded PLGA microparticles for antigen delivery.

Published in:

Journal of Microencapsulation, 2006, v. 23, n. 4, p. 435, doi. 10.1080/02652040600612512

By:

Wischke, C.;
Borchert, H.-H.

Publication type:

Article

Partial characterization of aerogels made from chayotextle and potato starch.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 8, p. 634, doi. 10.9755/ejfa.2022.v34.i8.2837

By:

Palma Rodríguez, Heidi María;
Salgado Delgado, René;
Olarte Paredes, Alfredo;
Salgado Delgado, Areli Marlen;
Hernández Uribe, Juan Pablo;
Lozano Pineda, Emmanuel

Publication type:

Article

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits.

Published in:

Arabian Journal of Chemistry, 2023, v. 16, n. 9, p. N.PAG, doi. 10.1016/j.arabjc.2023.105029

By:

Ali, Syed Arsalan;
Saeed, Syed Muhammad Ghufran;
Sohail, Muhammad;
Elkhadragy, Manal Fawzy;
Yehia, Hany Mohamed;
Giuffrè, Angelo Maria

Publication type:

Article

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content.

Published in:

Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 364, doi. 10.17221/114/2024-CJFS

By:

HONGZHEN GUO;
XIAOLAN SHANG;
YUNPING CHENG;
QIULING LI

Publication type:

Article

Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage.

Published in:

Czech Journal of Food Sciences, 2023, v. 41, n. 3, p. 196, doi. 10.17221/111/2022-CJFS

By:

Xiaoqin Diao;
Weiting Sun;
Dengyong Liu;
Haining Guan;
Ruixin Jia;
Ying Wang

Publication type:

Article

More Dietary Kudos for Oatrim?

Published in:

Agricultural Research, 1999, v. 47, n. 3, p. 27

By:

Hallfrisch, Judith;
Behall, Kay

Publication type:

Article

A Fantesk-tic starch-oil combo.

Published in:

Agricultural Research, 1995, v. 43, n. 9, p. 12

By:

Hardin, Ben

Publication type:

Article

Nutrient intakes and top food categories contributing to intakes of energy and nutrients-of-concern consumed by Canadian adults that would require a 'high-in' front-of-pack symbol according to Canadian labelling regulations.

Published in:

PLoS ONE, 2023, v. 18, n. 5, p. 1, doi. 10.1371/journal.pone.0285095

By:

Lee, Jennifer J.;
Ahmed, Mavra;
Ng, Alena;
Mulligan, Christine;
Flexner, Nadia;
L'Abbé, Mary R.

Publication type:

Article

Effects of dietary chitosan oligosaccharides supplementation on meat quality, chemical composition and anti-oxidant capacity in frizzled chickens.

Published in:

Italian Journal of Animal Science, 2023, v. 22, n. 1, p. 639, doi. 10.1080/1828051X.2023.2228826

By:

Lan, Ruixia;
Chen, Xiaochun;
Zhang, Yuhua;
Luo, Huiwen

Publication type:

Article

The Effect of Inulin Substitution as A Fat Replacer on Physicochemical and Sensory Properties of Muffins.

Published in:

Pertanika Journal of Tropical Agricultural Science, 2024, v. 47, n. 2, p. 495, doi. 10.47836/pjtas.47.2.11

By:

Mahmood, Azizah;
Mohd Napi, Nur Nabilah;
Mohamad, Nizaha Juhaida

Publication type:

Article

Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion.

Published in:

Pertanika Journal of Tropical Agricultural Science, 2024, v. 47, n. 1, p. 41, doi. 10.47836/pjtas.47.1.04

By:

Hasanah, Nur Nabilah;
Asyrul-Izhar, Abu Bakar;
Faridah, Mohd Razali;
Kumar, Pavan;
Ismail-Fitry, Mohammad Rashedi

Publication type:

Article

Nutrient Content and Acceptability of Biscuits Subtitutes from Flour of Mackerel Fish (Rastrelliger Kanagurta L).

Published in:

Medico-Legal Update, 2021, v. 21, n. 2, p. 857, doi. 10.37506/mlu.v21i2.2791

By:

Nadimin;
Thamrin, Abdullah;
Adam, Adriyani;
Hijrayani

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