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Dietary Fiber As Fat Substitute In Emulsified And Cooked Meat Model System
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Edible mushrooms as a natural source of food ingredient/additive replacer
(MDPI, 2021-11)
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their ...
Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates
(Elsevier Sci LtdOxfordInglaterra, 2009)
Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages
(Elsevier B.V., 2020-10-01)
Pork skin-based emulsion gels (EGs) elaborated with canola oil, bamboo fiber and inulin were used to replace 50% and 100% of pork back fat in hot-dog sausages made with a high content of mechanically deboned chicken meat ...
Trans fat scenario in Argentina: legislation, consumption, and potential replacement solutions
(Nova Science Publishers, 2017)
The increase in the degree of saturation of fatty acids byhydrogenation has been widely employed in the food industry since thebeginning of the last century. In partial hydrogenation, trans fatty acid arealso formed, the ...
Dietary fiber as fat substitute in emulsified and cooked meat model system
(Elsevier B.V., 2015-04-01)
Fat intake has been associated with increased risk of cardiovascular disease, obesity, and diabetes. The aim of this study was to reformulate meat products using amorphous cellulose fiber (Z-trim(R)) as a fat substitute. ...
Effect Of The Addition Of Wheat Fiber And Partial Pork Back Fat On The Chemical Composition, Texture And Sensory Property Of Low-fat Bologna Sausage Containing Inulin And Oat Fiber
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)
Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2014-01-31)
The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence ...