Buscar
Mostrando ítems 1-10 de 3055
Influence of fat level reduction in the drying of Italian salami
(Univ Politecnica Valencia, 2018-01-01)
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) ...
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
(Elsevier B.V., 2014-05-01)
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...
Reducing of fat uptake in cassava product during deep-fat frying
(Elsevier Sci LtdOxfordInglaterra, 2009)
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019)
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The ...
Addition of essential oils and inulin for production of reduced salt and fat ham
(2019-06-01)
It has been estimated that approximately 75% of the human's sodium intake is added during industrial manufacturing. Processed meats can also contain relatively high amounts of saturated fats, and high levels of fat, ...
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
(Springer, 2018-05-01)
This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat ...
Reduction in cholesterol and fractionation of butter oil using supercritical CO2 with adsorption on alumina
(Blackwell Science LtdOxfordInglaterra, 1998)
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
(2016)
Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative ...