Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111745
Abstract: Abstract This study was aimed at evaluating the potential of oil-in-water (O/W) Pickering emulsions stabilized with dietary fibers as fat substitutes to prepare low-calorie baked foods. The chewy biscuits were used as a research model… read more here.
Keywords: pickering emulsion; reduced fat; fat substitutes; physico chemical ... See more keywords
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108162
Abstract: In the present study, incorporation of pre-emulsified hazelnut oil (HO) plus hazelnut powder (HP) into sausage formulations as beef fat substitutes was investigated. Totally nine different treatments were formulated where beef fat (BF) was replaced… read more here.
Keywords: pre emulsion; beef; fat substitutes; sausage formulations ... See more keywords
Application of Emulsion Gels as Fat Substitutes in Meat Products
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11131950
Abstract: Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal… read more here.
Keywords: emulsion gels; gels fat; fat substitutes; meat ... See more keywords