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Fat Replacer sentence examples within microparticulated whey protein



Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design


Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods

Fat Replacer sentence examples within water holding capacity



Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)


The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil

Fat Replacer sentence examples within low fat yogurt



Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt


Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties



Fat Replacer sentence examples within fatty acid profile



Seed wastes and byproducts: reformulation of meat products


Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Fat Replacer sentence examples within mg kg 1



Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

Fat Replacer sentence examples within % fat reduced



Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Fat Replacer sentence examples within low fat beef



Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

Fat Replacer sentence examples within low fat ice



The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Fat Replacer sentence examples within fat ice cream



Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Fat Replacer sentence examples within Animal Fat Replacer



Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics


Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.

Fat Replacer sentence examples within Partial Fat Replacer



Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture


Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

Fat Replacer sentence examples within Pork Fat Replacer



Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage


Technological and sensory characteristics of hamburgers added with chia seed as fat replacer

Fat Replacer sentence examples within Novel Fat Replacer



Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study.


Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer

Fat Replacer sentence examples within Potential Fat Replacer



Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers


Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.

Fat Replacer sentence examples within Gelled Fat Replacer



Canola and olive oil gelled emulsions as pork fat replacers in beef burgers


Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils

Fat Replacer sentence examples within Saturated Fat Replacer



Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients


pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels


Advances and prospects in the food applications of pectin hydrogels.



Future trends of processed meat products concerning perceived healthiness: A review.



Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review



Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review



Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch.



Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing.



Advancements in functionality and quality characteristic of yoghurt- a fermented dairy product: a review



Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy



Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities



Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies



Functionality and consumer acceptability of low-fat breakfast sausages processed with non meat ingredients of pulse derivatives.



The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization



Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs



Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties



Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer



Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time



Seed gum of basil (Ocimum basilicum L.) as a halal hydrocolloid affects technological and organoleptic properties of probiotic low-fat yogurt



Investigation of Tomato, Quince and Grapefruit Waste; Compositions and Functional Properties



Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties



Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties



Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.



Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage



Food Additives and Hypersensitivity: A Review



Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham



Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review.


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10.1016/b978-0-12-820104-6.00008-5

Oral tribology of polysaccharides



Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads



Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches



Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate



A COMPREHENSIVE REVIEW ON PHARMACEUTICAL AND NUTRITIONAL APPLICATIONS OF INULIN



Gels as fat replacers in bakery products: a review.


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10.22101/JRIFST.2020.212592.1136

خواص حسی و بافتی مایونز کمچرب تهیهشده با نشاستۀ ذرت ژلاتینهشده و صمغ فارسی



Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella



Review on the Stability Mechanism and Application of Water-in-Oil Emulsions Encapsulating Various Additives.



Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer



Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt



Application and functions of fat replacers in low-fat ice cream: A review



PRODUCTION OF LOW CALORIES AND SODIUM CAST FETA CHEESE



Evaluating the effect of fat content on the properties of vanilla ice cream using principal component analysis



Effect of Fermented Modified Potato Starches to Low-fat Yogurt



Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin



Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate



Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.



Gelation properties of calcium-inulin gels



Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation.



Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.



Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger



Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior



Rheological evaluation of ethyl cellulose and beeswax oleogels as fat replacers in meat products



Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour



Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties



Technological and Characteristics of Low-Fat Cheeses: A Review



Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt



Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer



Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers



Quality of low-fat mozzarella cheese with different fat replacers



EFFECT OF USING CHICORY ROOTS POWDER AS A FAT REPLACER ON BEEF BURGER QUALITY



Effect of incorporating orange maize flour into beef sausage and its associated quality attributes



Assessment of emulsion gels formulated with Chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partially fat-replacers in pork burger formulation.



Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder


More Fat Replacer 지방 대체제 sentence examples
10.1016/B978-0-12-812124-5.00010-2

Whey Protein Ingredient Applications



Challenges and approaches for production of a healthy and functional mayonnaise sauce



The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage



Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer.



Preparation and properties of potato amylose-based fat replacer using super-heated quenching.



Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer



Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties.



Corn starch nanoparticles: Preparation, characterization, and utilization as a fat replacer in salad dressing


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