Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties
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DOI: 10.3390/foods14173133
Abstract: Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains approximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to commercial low-fat formulations… read more here.
Keywords: fat mayonnaise; strategies reducing; mayonnaise; reducing fat ... See more keywords
Naringin Alleviates Glucose-Induced Aging by Reducing Fat Accumulation and Promoting Autophagy in Caenorhabditis elegans
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DOI: 10.3390/nu15040907
Abstract: Naringin (Nar) is a dihydroflavonoid compound, widely found in citrus fruit and used in Chinese herbal medicine. As a phytochemical, it acts as a dietary supplement that can delay aging and prevent aging-related disease, such… read more here.
Keywords: fat accumulation; glucose induced; accumulation promoting; accumulation ... See more keywords