but also because of its wide range of functional properties. Fat has been found to be an ingredient which may be suitablycombined with a wide variety of dry ingredients, often powdery ingredients. In these applications the fat will mostly beadded in the...
FIELD: food industry.;SUBSTANCE: present invention relates to food industry, in particular, to a structured food product with an uninterrupted fat phase where the food product contains, in relation to total weight of the product: a) less than 30 wt % of saturated fat acids, b) 20-100 wt...
Objective: The present study examined whether low-fat labeling and caloric information affects food intake. The associations between low-fat and calorie la... DS Ebneter 被引量: 8发表: 2013年 Food products with low content of saturated and trans-isomeric unsaturated fats FIELD: food industry. SU...
Flavour is considered to be the key factor for the acceptance of low-fat or non-fat foods, but its measurement and control present serious problems. The first question is: what is flavour? There is no universally accepted definition. Some authors identify flavour with the volatiles content, owi...
CONCLUSION: With the exception of French fries, little evidence was found during the 14-year period of product reformulation by restaurants to become more consistent with dietary guidance to reduce intakes of sodium and saturated fat. 展开
This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3...
a器具使用情况 Appliance service condition[translate] aHave some juice piease 有某一汁液piease[translate] aEating lots of food high in saturated fat may also increase your risk of cancer. 吃许多食物高在饱和脂肪也许也增加您的癌症的风险。[translate]...
Ultra-processed foods (UPF) are energy-dense, nutritionally unbalanced products, low in fiber but high in saturated fat, salt, and sugar. Recently, UPF con... SP Mambrini,F Menichetti,S Ravella,... - 《Nutrients》 被引量: 0发表: 2023年 The Effects of Subsidies for Healthy Foods on Foo...
Joshee K, Abhang T, Kulkarni R (2019) Fatty acid profiling of 75 Indian snack samples highlights overall low trans fatty acid content with high polyunsaturated fatty acid content in some samples. PLoS ONE 14(12):e0225798 Article CAS PubMed PubMed Central Google Scholar Karn S, Abraham RA,...
With current consumption patterns in the Netherlands, lower salt in bread probably leads to lower daily salt intake, as bread is a major contributor. For saturated fat and sugar, we observed or, no major differences between food compositions in 2014 compared with 2011.These results are shown in...