Now showing items 1-10 of 717
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Toxicity of dietary restriction of fat enriched diets on cardiac tissue
(Elsevier B.V., 2002-12-01)
The present study examines the effects of caloric restriction in cardiac tissue evaluation markers of oxidative stress. High-fat dietary restrictions can have a long-term impact on cardiac health. Dietary restriction of ...
A nested case-control study on dietary fat consumption and the risk for gallstone disease
(Wiley Blackwell Publishing, Inc, 2016-06)
Background: Gallstone disease (GD) incidence and prevalence rates differ between populations. Diet and lifestyle may be involved in GD development. To our knowledge, no study to date has evaluated quantitative data on diet ...
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final ...
Effect of the dietary fat quality on insulin sensitivity
Recent evidence shows that specific fatty acids affect cell metabolism, modifying the balance between fatty acid oxidation and lipogenesis. These effects may have important implications in addressing the present epidemic ...
Low-fat Brazilian cooked sausage-Paio - with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019-06-01)
The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid ...