Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.128
Abstract: The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent… read more here.
Keywords: double emulsions; emulsions potential; gallic acid; acid quercetin ... See more keywords
Fat replacers in baked products: their impact on rheological properties and final product quality.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2048353
Abstract: Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through… read more here.
Keywords: quality; baked products; bakery fats; product quality ... See more keywords
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11060820
Abstract: Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced… read more here.
Keywords: fat emulsions; reduced fat; aroma release; rheological tribological ... See more keywords