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Showing 1 to 20 of 153 for “"low-fat"”.
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Factors affecting the quality of low-fat cheeses
Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based on optical properties, use of fat replacers and controlling the lactose to casein ratio. We studied the effect of low and high …
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The development of low-fat/low-salt frankfurters
Made available in DSpace on 2011-05-07T12:58:56Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9215854.pdf: 6345465 bytes, checksum: 6bc43d3365b455b86180a23a60974fb0 (MD5) Previous issue date: 1992
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Development of low fat and reduced fat mozzarella cheese
This study broadly aimed to develop an ultra low fat mozzarella (ULFM) cheese by modifying the traditional manufacturing method used by dairy farmers and other dairies; examine the effects of method of salting, use of proteolytic strains of starter cultures, effect of preacidificafion of milk using …
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Comparison of body fat reduction in overweight and obese subjects utilizing personalized low-fat meal plans and non-personalized low-fat meal plans
… <p>Objective: To compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and body fat reduction in overweight and obese subjects 25 to 45 years of age.</p> <p>Design: A 2-month comparative randomized block experimental study, in which subjects were randomly …
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Flavor Preference and Stability of a Low-Fat Dairy Spread
<p>Low-fat dairy spread has been defined as a product which contains only dairy ingredients and has a lower fat content than the commonly used spreads, butter and margarine (5). Although some low-fat spreads have contained very little fat, most of those which have been developed during the past 30 …
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Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium
<p>Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and sodium. In order to reduce the amount of dietary fat and sodium in PC, the current study focused on improving the quality of low fat and reduced sodium …
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Consumer Evaluation of a New Low-Fat Spread-Type Dairy Product
<p>For many years the dairy industry has been going through transitional period whereby many marketing and structural changes have resulted. Generally speaking, these changes have been advantageous to the dairy farmer. During the past years there has been a widespread and increasing interest in …
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Veränderungen kardiovaskulärer Risikofaktoren - mit besonderer Betrachtung von Homocystein und hsCRP - unter drei aktuell diskutierten Ernährungsstrategien zur Gewichtsreduktion: Low carb, Low fat und Low fat with reduced glycemic load
Diverse Ernährungsstrategien werden in den letzen Jahren neben ihrer Effektivität zur Gewichtsreduktion auch hinsichtlich ihrer Auswirkungen auf andere kardiovaskuläre Risikoerkrankungen untersucht. Studien unter deutschen Ernährungsbedingungen zu diesem Thema gibt es bisher nicht. Wir führten eine …
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Development of finish cooking methods for producing low-fat breaded cheese sticks
Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded …
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Effects of a time-restricted high- or low-fat diet on lipid absorption
Background: Chronic high-fat diets and time-restricted feeding have been shown to impact multiple cardiometabolic parameters. The purpose of this work was to investigate the effects of timed macronutrient intake on lipid absorption. Methods: Adult male FVB/N mice were randomly assigned to one of 6 …
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Development of consumer accepted low salt and low fat traditional Irish processed meats
… particularly in relation to salt and fat reduction. It appears educational campaigns have generally been adopted by respondents, as only a minority were not concerned about their diet; irrespective of age, gender or educational status. Overall, an increase in purchasing salt-reduced …
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Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers
… at three levels each were tested in 2% low fat ice cream. Emulsifiers evaluated included: monoglyceride and diglyceride, polysorbate 80 blend; 40% alpha monoglyceride; 70% alpha monoglyceride; and lecithin. Use of emulsifiers produced desirable effects in low fat ice cream quality. All …
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Low-fat diet vs. education support in the treatment of late luteal phase dysphoric disorder
… outcome study was conducted comparing a low-fat diet intervention with an education-support group and a waiting-list control group in the treatment of premenstrual tension syndrome (PMS) or Late Luteal Phase Dysphoric Disorder (LLPDD). Subjects met provisional diagnostic criteria for …
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Effects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurters
Frankfurters with 15% fat and 25% USDA added water were formulated with either prerigor or postrigor lean meat and postrigor fat using typical manufacturing practices. These frankfurters were compared to others produced using a 30 min extended mixing process (EM) on the lean component at either 2° …
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Physico-chemical and therapeutic properties of low-fat yogurt as influenced by fat replacers, exopolysaccharides and probiotics
… objective of this research was to develop a low-fat probiotic yogurt using fat replacers and EPS producing strains of Streptococcus thermophilus along with probiotics and to establish its antihypertensive property in vitro and in vivo. The specific aims of this project were: a) to select …
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Factors Affecting Body, Texture, and Water Holding Capacity of a New Low-Fat Spread-Type Dairy Product
… of dairy ingredients. It contains about 40% fat, 6% protein, 40% water, and 1.9% salts. Among the problems which faced the workers on this project were the process induced changes in the protein and the water holding capacity, which are interlinked. The problem of water holding capacity is …
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Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
This study broadly aimed at developing low fat Mozzarella cheeses containing 6%> fat with improved textural and functional characteristics. The specific aims of this study were to: 1. identify, screen and select strains of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii …
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Utilizzo della tecnica di ultrafiltrazione per la produzione di prodotti caseari freschi low-fat e a valenza funzionale
… per ottenere prodotti caseari freschi low-fat e caratterizzati da potenziali effetti benefici per la salute. La tecnica di ultrafiltrazione applicata al latte o al siero magro permette infatti di incrementare e/o standardizzare il contenuto di proteine di questi prodotti. Il latte o il …
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