Maltodextrin is not necessarily a healthy fat replacement
alternative, according to the researchers.
Aplastic anemia (AA) refers to pancytopenia due to fat replacement
of the bone marrow and the inability to generate blood cells.
Many researchers have reported that the yellowness values increased when the meat batters were manufactured with vegetable oils as animal fat replacement
(Park et al.
Other studies on milk fat replacement
with vegetable oils revealed that, melting time markedly decreased as the milk fat was replaced with liquid vegetable oils.
Two independent variables included (1) the pork fat replacement
with canola oil (20-80% w/w) and (2) added linseed/sunflower seed/almond (LSA) mix (4-10% by pork meat weight) were determined for their effects on the physical properties (cooking yield peak force reduction in diameter emulsion stability and color (L and a) as well as sensory quality (color texture flavor taste and overall acceptability) of light pork burgers using response surface methodology (RSM).
The work of Nadi Aung Myo, studying food and human nutrition, looks at the development of a type of bread which contains high alginate - a fat replacement
- content as a convenient and affordable product weight management.
in soft dough biscuits: It's implications on dough rheology and biscuit quality.
Superficial scars will do well with collagen injections, autologous fat replacement
, or a punch biopsy elevation.
Key messages include information about the concentration of beneficial carotenoids in the dark green fruit of the California avocado closest to the peel, use of avocados as a fat replacement
in baking, and avocados as a first food for babies and toddlers.
This unique, clean label fat replacement
from Ulrick & Short improves the overall appearance of finished pastry by reducing cracking and splitting over lie, which is achieved without taking away the shortness when eating.
Z Trim fiber does not have to undergo complex chemical modification or structural alteration to provide non-caloric textural attributes of thickening, stabilization, emulsification, fat replacement
This new addition to Cargill's starch portfolio is an innovative one-to-one bakery fat replacement
system that reduces the fat content of a large variety of baked goods by 10-50%.