Relevant bibliographies by topics / Fat replacer

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fat replacer'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Fat replacer"

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GOTOH, Naohiro. "Fat Replacer." Journal of Japan Oil Chemists' Society 46, no. 10 (1997): 1299–307. http://dx.doi.org/10.5650/jos1996.46.1299.

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Nugroho, Pulung, Laksmie Hartayanie, and Kartika Puspa Dwiana. "The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream." Indonesian Journal of Agricultural Research 2, no. 3 (January 9, 2020): 111–20. http://dx.doi.org/10.32734/injar.v2i3.2859.

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Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.
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Míčková, K., J. Čopíková, and A. Synytsya. "Determination of polydextrose as a fat replacer in butter." Czech Journal of Food Sciences 25, No. 1 (January 7, 2008): 25–31. http://dx.doi.org/10.17221/738-cjfs.

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Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/<i>n</i>-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm<sup>&minus;1</sup> were found only in the case of the sample of butter with polydextrose.
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Kebary, K., W. Rajab, and Iman Youssef. "MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER." Journal of Food and Dairy Sciences 2, no. 7 (July 1, 2011): 357–66. http://dx.doi.org/10.21608/jfds.2011.81959.

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Sumonsiri, Nutsuda, Benjaporn Panjun, Supanna Naksuk, Sarisara Boonmawat, Amornrat Mukprasirt, and Pattama Phasuthan. "Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing." E3S Web of Conferences 141 (2020): 02006. http://dx.doi.org/10.1051/e3sconf/202014102006.

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Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt, and 0.43%(w/w) mustard). The oatmeal was used to partially replace soybean oil in the product at 3.61, 7.22, 10.82, 14.43, 18.04, and 21.65%(w/w). After preparation, fat content, protein content, apparent viscosity, and sensory acceptance of control and fat-reduced samples were evaluated. Fat replacing with oatmeal led to decreasing of fat content but increasing of protein content and apparent viscosity. At 21.65% fat replacement, there was 33.13% fat reduction compared to the control sample. In sensory evaluation by 30 untrained panelists, reduced-fat creamy salad dressing had the same or higher acceptance scores in appearance, color, texture, aftertaste, and overall acceptance. Oatmeal can be an alternative fat replacer in reduced-fat creamy salad dressing.
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Chappalwar, Anita M., Vikas Pathak, Meena Goswami, and Arun Kumar Verma. "Development of functional chicken patties with incorporation of mango peel powder as fat replacer." Nutrition & Food Science 50, no. 6 (January 3, 2020): 1063–73. http://dx.doi.org/10.1108/nfs-07-2019-0230.

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Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer. Design/methodology/approach Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes. Findings There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation. Originality/value Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.
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El-kalyoubi, M., M. F. Khallaf, A. Abdelrashid, and Eman M. Mostafa. "Quality characteristics of chocolate – Containing some fat replacer." Annals of Agricultural Sciences 56, no. 2 (December 2011): 89–96. http://dx.doi.org/10.1016/j.aoas.2011.05.009.

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Khalil, Ayman Nasr Mahmoud, and Herbert W. Ockerman. "FATTY ACIDS CHEMICAL QUALITY OF COOKED CHICKEN LUNCHEON MEAT PRODUCT PRODUCED BY THE USE OF FAT REPLACERS." International Journal of Engineering Technologies and Management Research 7, no. 2 (March 1, 2020): 31–38. http://dx.doi.org/10.29121/ijetmr.v7.i2.2020.509.

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Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.
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Nayak, N. K., and V. Pathak. "Development of low fat chevon patties using poppy seed as fat replacer." Indian Journal of Small Ruminants (The) 23, no. 2 (2017): 236. http://dx.doi.org/10.5958/0973-9718.2017.00038.1.

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Nayak, N. K., and V. Pathak. "Development of low-fat chevon patties using sago flour as fat replacer." Indian Journal of Small Ruminants (The) 24, no. 2 (2018): 329. http://dx.doi.org/10.5958/0973-9718.2018.00069.7.

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Dissertations / Theses on the topic "Fat replacer"

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Dubey, Amrita. "Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese." DigitalCommons@USU, 2011. http://digitalcommons.usu.edu/etd/961.

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This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4. In chapter 4, three fat replacers were used at three different concentrations (lowest, middle and highest) as recommended by the manufacturers for replacing fat in cheese. The fat replacers were microcrystalline cellulose (MCC 1) (0.125%, 1.06% and 2%), whey protein concentrate (WPC 2) (0.50%, 0.75% and 1%) and whey protein concentrate (WPC 1) (0.40%, 2.20% and 4%). These fat replacers were effective in improving the texture of low fat cheese as determined from the results of chapter 3. The extruded cheese samples with and without fat replacers were analyzed for texture at three different time periods (1 day, 1 week, and 1 month). None of the fat replacers used were effective in improving the texture of low fat cheese significantly. Since none of the treatments statistically improved the texture of low fat cheese, in the next part of the study, extrusion alone and WPC 1 at the middle concentration were then used to produce low fat cheese with high protein content by blending low moisture aged Cheddar cheese and nonfat cheese. Extrusion of cheese blends with or without fat replacer yielded cheese with high protein level. It was concluded from the study that the fat replacers we used were not effective in improving the texture but extrusion of aged Cheddar cheese with nonfat cheese can yield high protein cheese.
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McCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.

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Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4°C for 10 weeks. The results showed that the non-fat goat's milk yogurt made with 12% HWPC (12.5% WPC solution heated at 85°C for 30 min at pH 8.5) and 0.35% pectin, had a significantly higher viscosity (P<0.01) than any of the other yogurts and low syneresis than the goat’s yogurt with only pectin added (P<0.01). After 10 weeks in storage, viscosity and pH remained constant throughout all of the yogurts. Mold, yeast, and coliform counts were negative throughout the 10 week study. Bifidobacterium spp. remained stable and counts remained above 10⁶CFU g⁻ ¹ during the 10 week storage. However, the population of Lactobacillus acidophilus dropped below 10⁶CFU g⁻ ¹ after 2 weeks of storage. Microstructure analysis of the non - fat goat’s milk yogurt determined by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a more comprehensive network in the yogurt gel. The results indicate that HWPC could be used as a fat replacer to improve the consistency of non - fat goat’s milk yogurt and other products alike.
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Bowen, Whitney Savannah. "Jersey Calf Performance in Response to High Protein, High Fat Liquid Feeds with Varied Fatty Acid Profiles." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1322669397.

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Swank, Valerie Ann. "Lipid Metabolism in Jersey Calves Fed Either Pasteurized Whole Milk or Calf Milk Replacer with Varied Fat Sources." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1338404233.

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Lamounier, Marina Leopoldina. "Sorvete a base de preparado em pó." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-23102012-133437/.

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A obesidade é um problema sério de saúde pública e o consumo de alimentos com teores reduzidos de açúcar e gordura, associado à mudanças de hábitos alimentares e exercícios físicos vem de encontro ao desejo das pessoas que precisam perder peso. O presente trabalho teve como objetivo desenvolver diversas formulações de preparado lácteo funcional com diferentes teores de açúcar, gordura e inulina, além de quantidades préestabelecidas de linhaça e frutooligossacarídeo. Foram elaborados sorvetes de massa que além do preparado em pó, continham água e polpa de mangaba. Pode-se concluir que os preparados em pó e a fabricação dos sorvetes se apresentaram com forte potencial à comercialização, já que são ricos do ponto de vista nutricional e contemplam a demanda dos consumidores por produtos simultaneamente atrativos e saudáveis.
Obesity is a serious public health and the consumption of foods with reduced levels of sugar and fat, associated with changes in eating habits and exercise comes against the desire of people who need to lose weight. This study aimed to develop various functional dairy formulations prepared with different amounts of sugar, fat and inulin, and preestablished quantities of fructooligosaccharide and flaxseed. Were prepared ice cream mass than the powder form, containing water and mangaba. It can be concluded that the powder preparation and manufacture of ice cream that had a strong potential to marketing, since they are rich in nutritional point of view and contemplate the consumer demand for products simultaneously attractive and healthy.
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Crizel, Tainara de Moraes. "Aproveitamento dos subprodutos da indústria de suco de laranja para aplicação em alimentos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/102292.

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O Brasil é o maior produtor mundial de suco de laranja e os resíduos gerados deste processamento representam sérios problemas ao meio ambiente. No entanto, estes resíduos podem ser considerados como subprodutos da indústria por possuírem elevado teor de fibras, possibilitando sua utilização como ingrediente em alimentos. As fibras podem ser adicionadas como substituto de gordura, resultando em produtos mais saudáveis. Neste sentido, este trabalho visa estudar a possibilidade e viabilidade do aproveitamento dos subprodutos da indústria de sucos de laranja para aplicação em alimentos. As fibras obtidas a partir dos subprodutos de laranja foram adicionadas como substituto de gordura em sorvetes e bolos. Foi realizada a caracterização físico-química e funcional das fibras, sendo também avaliados os compostos fenólicos e carotenoides presentes. As fibras foram submetidas a tratamentos como a hidrodestilação com o objetivo de reduzir o sabor amargo. Análises físico-químicas e sensoriais foram realizadas nos sorvetes e nos bolos. Duas amostras diferentes de fibra de laranja: F1 (casca, bagaço e sementes) e F2 (casca) foram analisadas sendo que ambas apresentaram alto teor de fibra dietética total e uma relação ideal entre fibra solúvel e insolúvel. A F2 apresentou os maiores teores de compostos fenólicos (125 mg/g) e carotenoides (1,21 mg/100 g) quando comparada a fibra F1. Essas fibras quando adicionadas ao sorvete de chocolate reduziram em média 70 % o teor de gordura, sem modificar propriedades sensoriais de cor, odor e textura, porém provocou efeitos negativos sobre o sabor e o sabor residual dos sorvetes. A adição de 1,0 % de fibra da casca de laranja, submetida à hidrodestilação, em sorvete de limão reduziu aproximadamente 50 % o teor de lipídeos das amostras e não modificou o conteúdo de proteína, as propriedades de cor, os valores de pH, os parâmetros de textura e não provocaram mudanças na aceitação dos atributos sensoriais do produto original. A fibra bruta da casca de laranja também pode ser considerada uma boa alternativa como substituto de gordura em bolos. Já que foram obtidas reduções de até 90 % no teor de lipídeos e até 27 % no valor calórico do produto. A adição de 3 % de fibra de laranja, não alterou a formulação do bolo de forma a modificar sua preferência perante os julgadores, mostrando resultados semelhantes em todos os parâmetros sensoriais comparativos ao bolo padrão.
Brazil is the world's largest orange juice producer and the wastes generated by this process represent serious environmental problem, however these residues may be regarded as byproducts of industry because their high fiber content allowing its use as ingredient in foods. Fibers can be added as fat replacer, resulting in healthier products. Thus, this work aimed to study the possibility and viability of orange juice industry byproducts utilization for application in foods. The fibers obtained from the orange juice byproducts were added as fat replacer in ice creams and cakes. The physicochemical and functional characterization of the fibers were performed, and carotenoids and phenolic compounds content were evaluated. The fibers were submitted to treatments such as hydro-distillation aiming to reduce the bitter taste. Chemical, physical and sensory analyses were performed in ice creams and cakes. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The F2 showed higher levels of phenolic compounds (125 mg/g) and carotenoids (1.21 mg/100 g) when compared to fiber F1. The use of orange fiber as a fat replacer in ice cream led to a 70 % reduction of fat without causing significant changes on product attributes such as color, odor and texture, however caused negative effects on the taste and aftertaste of ice cream. The addition of 1 % of peel orange fiber, submitted to treatment by hydro-distillation, in lemon ice cream resulted in a mean reduction of approximately 50 % of the samples fat content and did not significantly modified properties as protein content, color properties, pH values, melt rate and texture parameters, and caused no changes in the acceptance attributes of original product. The crude peel orange fiber can be considered a good choice as a fat replacement in cakes, since the results showed 90 % reduction in lipid levels and 27 % in the caloric value of the product. The addition of 3 % orange fiber did not change the cake formulation in order to modify their preference before the judges, showing similar results in all sensory parameters comparable to standard cake.
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Selani, Miriam Mabel. "Characterization and application of fruit byproducts in the development of beef burger and corn extruded product." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21102015-085443/.

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This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients.
Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.
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Melde, Denise. "Einfluss der Entkeimung von Lupinensaatgut und Lupinenproteinisolaten auf ausgewählte ernährungsphysiologische, sensorische und technofunktionelle Eigenschaften." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-229132.

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Nach den Ergebnissen der zweiten Nationalen Verzehrsstudie sind in Deutschland bereits 66 % der Männer und 51 % der Frauen übergewichtig (BMI > 25) oder adipös (BMI > 30) [BMELV, 2008]. Bisher auf dem Markt befindliche „Light-Lebensmittel“ mit Fettaustausch- bzw. Fettersatzstoffen weisen jedoch häufig sensorische Mängel auf. Im Kooperationsprojekt „Pflanzliche Fettaustauschstoffe aus sphärischen Proteinmizellen“ (Universität Leipzig: Institut für Lebensmittelhygiene; Freising: Fraunhofer IVV) wurde ein Lupinenproteinisolat entwickelt, welches micellare Strukturen mit hydrophober Oberfläche ausbilden kann und sich aufgrund seiner fettähnlichen Eigenschaften als neuer proteinbasierter Fettaustauschstoff in Lebensmitteln eignet. Aufgrund der geringen mikrobiologischen Stabilität und einer hohen Belastung mit sporenbildenden Bakterien, z. T. Bacillus cereus, waren jedoch Maßnahmen zur Entkeimung der Rohstoffe sowie des Proteinisolats notwendig. Die Arbeit stellt diese Maßnahmen und deren Einfluss auf die mikrobiologische Beschaffenheit sowie sensorische, technofunktionelle und ausgewählte ernährungsphysiologische Eigenschaften dar. In der vorliegenden Arbeit wurde eine physikalische Methode der Saatgutentkeimung etabliert (130 °C/60 min), welche die mikrobielle Stabilisierung des lupinenproteinbasierten Fettaustauschstoffes sicherstellte, wobei die sensorische Qualität (Geschmack, Cremigkeit, Farbe) nur minimal, die ernährungsphysiologische (in-vitro-Verdaubarkeit, Maillard-Produkte, Polyphenolgehalt) jedoch nicht beeinflusst wurde. Starke Veränderungen der technofunktionellen Eigenschaften (z. B. Gelbildung, Wasserbindung, Emulgierbarkeit, Schaumbildung etc.) konnten sowohl im positiven als auch im negativen Sinne nicht beschrieben werden. Lichtmikroskopische Aufnahmen und Untersuchungen der Proteine mittels SDS-PAGE und DSC bestätigten eine nur geringfügige Beeinflussung der micellaren Struktur und Proteinzusammensetzung. Die Anwendung als Fettaustauschstoff in Lebensmitteln würde somit nicht beeinträchtigt. Der Einfluss der Saatgutbehandlung auf das Protein war wesentlich geringer als eine direkte thermische Behandlung des Proteinisolats. Im Hinblick auf den Gesamtprozess sollte eine Pasteurisierung der feuchten Proteinisolate im nichtproteinschädigenden Temperaturbereich (75 °C/5 min) dennoch durchgeführt werden, um während des Prozesses eingetragene Mikroorganismen zu inaktivieren.
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Kruel, Toni Michelle. "Development of low-fat and fat-free strawberry ice creams using fat replacers /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1420930.

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Pan, Mei-Rong. "High quality fat replacers from whey proteins /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998501.

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Books on the topic "Fat replacer"

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Hayes, Teresa L., Wendy F. Marley, and Matthew A. Carle. Artificial sweeteners & fat replacers. Cleveland, Ohio: Freedonia Group, 1998.

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Hayes, Teresa L., Wendy F. Marley, and Rebecca L. Friedman. Artificial sweeteners & fat replacers. Cleveland: Freedonia Group, 2000.

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Babington, Mary F., Autumn N. Lodge, and Tonia P. Bell. Private companies in food & beverage additives & substitutes: Flavors, nutraceuticals, preservatives, artificial sweeteners, fat replacers & related products. Cleveland: Freedonia Group, 1999.

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Allport, Susan. The queen of fats: Why omega-3s were removed from the Western diet and what we can do to replace them. Berkeley: University of California Press, 2006.

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Allport, Susan. The queen of fats: Why omega-3s were removed from the Western diet and what we can do to replace them. Berkeley, CA: University of California Press, 2007.

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Dickson, Robert L. Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system. 1996.

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Sibel, Roller, and Jones Sylvia A, eds. Handbook of fat replacers. Boca Raton, Fla: CRC Press, 1996.

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Roller, Sibel, and Sylvia A. Jones. Handbook of Fat Replacers. CRC Press, 1996. http://dx.doi.org/10.1201/9780367802066.

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Andrews, Rob, and Clare England. Poor diets. Edited by Patrick Davey and David Sprigings. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199568741.003.0335.

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Apart from breast milk, no single food contains all the essential nutrients the body needs to be healthy and function efficiently. The nutritional value of a person’s diet depends on the overall balance of foods eaten over a period of time, as well as on the needs of the individual. Over the last 60 years, there has been increasing agreement about the balance of nutrients and foods that make up a ‘good’ diet. This consists primarily of wholegrains (i.e. cereal grains, or foods made from them, containing bran, germ, and endosperm, e.g. wholemeal breads, oatmeal, and dark rye); vegetables and fruit, including nuts and pulses; moderate amounts of fish and low-fat dairy foods; and limited amounts of meat. The consumption of saturated fat should be low, with saturated fat being replaced by mono- and polyunsaturated vegetable fats and fish oils. Trans-fatty acids should be minimized, and added sugar should provide no more than 10% of energy intake. However, as omnivores, humans can survive on a wide range of different foods, and many people worldwide eat diets that fall far short of this ideal.
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Do Created Wetlands Replace The Wetlands That Are Destroyed? Fact Sheet 246-96. [S.l: s.n., 1998.

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Book chapters on the topic "Fat replacer"

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Lindley, M. G. "Fat replacer ingredients and the markets for fat-reduced foods." In Low-Calorie Foods and Food Ingredients, 77–105. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3114-2_5.

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Stauffer, C. E. "Fats and fat replacers." In Advances in Baking Technology, 336–70. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_13.

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Shand, P. J. "Mimetic and synthetic fat replacers for the meat industry." In Production and Processing of Healthy Meat, Poultry and Fish Products, 191–209. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1125-6_9.

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Rimkus, Alfredas, Tadas Vipartas, Jonas Matijošius, Saulius Stravinskas, and Oleksandra Shepel. "Energy and Ecological CI Engine Indicators Having Replaced Diesel with Chicken Fat." In TRANSBALTICA XI: Transportation Science and Technology, 484–93. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38666-5_51.

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Herranz, Beatriz, Susana Cofrades, Joaquín Gómez-Estaca, and María Dolores Álvarez. "Rheological Evaluation of Ethyl Cellulose and Beeswax Oleogels as Fat Replacers in Meat Products." In Springer Proceedings in Materials, 64–68. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27701-7_14.

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Herrero, Ana M., Francisco Jimenez-Colmenero, and Claudia Ruiz-Capillas. "Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils." In Reformulation as a Strategy for Developing Healthier Food Products, 185–98. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23621-2_8.

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Stock, Reinhard. "Relativistic Nucleus-Nucleus Collisions and the QCD Matter Phase Diagram." In Particle Physics Reference Library, 311–453. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38207-0_7.

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AbstractThis review will be concerned with our knowledge of extended matter under the governance of strong interaction, in short: QCD matter. Strictly speaking, the hadrons are representing the first layer of extended QCD architecture. In fact we encounter the characteristic phenomena of confinement as distances grow to the scale of 1 fm (i.e. hadron size): loss of the chiral symmetry property of the elementary QCD Lagrangian via non-perturbative generation of “massive” quark and gluon condensates, that replace the bare QCD vacuum. However, given such first experiences of transition from short range perturbative QCD phenomena (jet physics etc.), toward extended, non perturbative QCD hadron structure, we shall proceed here to systems with dimensions far exceeding the force range: matter in the interior of heavy nuclei, or in neutron stars, and primordial matter in the cosmological era from electro-weak decoupling (10−12 s) to hadron formation (0.5 ⋅ 10−5 s). This primordial matter, prior to hadronization, should be deconfined in its QCD sector, forming a plasma (i.e. color conducting) state of quarks and gluons: the Quark Gluon Plasma (QGP).
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Schnabel, Reinhold. "Migrants’ Access to Social Protection in Germany." In IMISCOE Research Series, 179–93. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51241-5_12.

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Abstract Migration patterns in Germany have changed considerably during the post-war period. The active recruitment of “guest workers” stopped during the 1970s and was replaced by family reunification. Two big crisis-driven immigration waves swept Germany, following the collapse of Yugoslavia and the crises in the countries from Syria to Afghanistan. These immigration waves triggered legislation aimed at reducing immigration incentives, especially in the asylum law. From the early 2000s on, German policy turned more liberal following the EU Directives on freedom of movement and for highly qualified persons from non-EEA countries. Migration patterns changed dramatically, with EEA countries becoming the leading source of German immigration. EEA countries replaced the Anglo-Saxon immigration countries as the leading sources and destinations of migration. It is reassuring for economic policy that EU migrants, notably from Bulgaria and Romania, display high levels of employment and have boosted German employment, while unemployment rates reached historic lows. During the past decades, migration obstacles for EEA citizens have been lowered or abolished. Main obstacles to immigration of non-EEA citizens persist due to the restrictive law on residence permits. As a result, student visas, academic credentials, or family reunification are the main legal pathways to Germany. Given the difficulty to proof the equivalence of a foreign non-academic degree, it is far more promising for persons from third countries to apply for asylum with the chance to get a permanent residence permit after several years as a tolerated migrant.
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Chavan, R. S., C. D. Khedkar, and S. Bhatt. "Fat Replacer." In Encyclopedia of Food and Health, 589–95. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-384947-2.00271-3.

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Hedayatnia, Simin, and Hamed Mirhosseini. "Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods." In Descriptive Food Science. IntechOpen, 2018. http://dx.doi.org/10.5772/intechopen.76367.

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Conference papers on the topic "Fat replacer"

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Kurbonalieva, Gulsara Tohirovna. "The future of using milk fat replacer in producing spread for functional purposes." In VIII International applied research conference, chair Lyubov Vasilyevna Tereshchuk. TSNS Interaktiv Plus, 2016. http://dx.doi.org/10.21661/r-91228.

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Silva, Roberta, Rafaela Airoldi, Juliana Ract, Heather Colleran, Zacchary Cooper, Salam Ibrahim, Thais da Silva, and Silvana Martini. "Carnauba wax oleogel as potential replacer of saturated fat in ice cream formulations." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.515.

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Chiu, Chong, and Lance B. Gockel. "Iatan Desuperheater Pipe Failure Caused by FAC: September 28, 2007." In ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/pvp2010-26066.

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At approximately 11:40 AM on May 9, 2007, Iatan Unit 1 experienced a catastrophic rupture of a 4 inch superheater (SH) attemperator spray line after nearly 27 years of commercial operations. At the time of the rupture, several plant personnel were in the immediate vicinity performing maintenance on a plugged coal feeder. Plant operators immediately initiated a plant shutdown. This incident resulted in two fatalities and one serious injury. Subsequent examination of the ruptured line indicated significant pipe wall thinning had occurred, leading to the sudden failure of the pipe pressure boundary and the pipe rupture event. The preliminary evaluation of the failed pipe determined that flow accelerated corrosion (FAC) was the likely failure mechanism. To prevent this and similar events, the PII team recommends the following actions be taken to identify other potential areas which may have similar characteristics to the failed pipe: 1. Employ the EPRI method CHECKWORKS (as has been implemented) to identify the susceptible areas. 2. Supplement the EPRI model with connected flow modeling techniques to identify additional inspection areas. 3. If the measured wall thickness is less than 30% of the minimum allowable wall thickness, replace or repair the pipe immediately. 4. If the measured wall thickness is less than the minimum allowable wall thickness (as specified by the B31.1 code), but no less than 30% of the minimum allowable, perform a safety risk assessment. If the risk is determined acceptable, replace or repair the pipe at the next planned plant outage with temporary compensatory actions (such as caution tags, leak flow blockage facilities, etc.). 5. Identify and replace all throttled gate valves and replace them as soon as practical. Until these valves are replaced, utilize NDE techniques to monitor the pipe wall thinning downstream of the valves and replace pipe based on the above criteria in 3 and 4.
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Chen, Edward, Dorian Sabaz, William A. Gruver, and Lesley Shannon. "A new flexible PR domain model to replace the fixed multi-PR region model for DPR systems." In 2008 International Conference on Field-Programmable Technology (FPT). IEEE, 2008. http://dx.doi.org/10.1109/fpt.2008.4762392.

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Hopper, Warren S. "ID fan drive efficiency upgrade: MV AFD to replace mechanical drive steam turbine." In 2010 56th IEEE Pulp and Paper Industry Conference - PPIC. IEEE, 2010. http://dx.doi.org/10.1109/papcon.2010.5556510.

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Tiedje, Tobias, Sebastian Lungen, Martin Schubert, Marco Luniak, Krzysztof Nieweglowski, and Karlheinz Bock. "Will Low-Cost 3D Additive Manufactured Packaging Replace the Fan-Out Wafer Level Packages?" In 2017 IEEE 67th Electronic Components and Technology Conference (ECTC). IEEE, 2017. http://dx.doi.org/10.1109/ectc.2017.276.

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Wang, X. F., and W. D. Zhu. "A New Spatial and Temporal Incremental Harmonic Balance Method for Obtaining Steady-State Responses of a One-Dimensional Continuous System." In ASME 2016 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/detc2016-60194.

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A new spatial and temporal incremental harmonic balanced (STIHB) method is developed for obtaining steady-state responses of a one-dimensional continuous system. In the STIHB method, Galerkin procedure for a governing partial differential equation (PDE) in the spatial coordinate to obtain a set of ordinary differential equations (ODEs) and the harmonic balance procedure for the set of ODEs in the temporal coordinate to obtain the harmonic balanced residual are combined to be Galerkin procedures for the PDE in the spatial and temporal coordinates to simultaneously obtain the spatial and temporal harmonic balanced residual, and integrations in Galerkin procedures are replaced by the fast discrete sine transform (DST) or fast discrete cosine transform (DCT) in the spatial coordinate and the fast Fouriour transform (FFT) in the temporal coordinate, which is referred to as a DST-FFT or DCT-FFT procedure. The harmonic balanced residual for an arbitrary second-order PDE can be automatically and efficiently obtained by a computer program when the expression of the PDE is given, where numbers of basis functions in the spatial and temporal coordinates can be arbitrarily selected and no more extra derivations are needed. There are two versions of the STIHB method. In the simple version, the DST-FFT or DCT-FFT procedure to calculate the harmonic balanced residual and Broyden’s method that is a quasi-Newton method are combined to find solutions that make the residual vanish, which can be used to construct steady-state solutions of the PDE. In the complex version, the exact Jacobian matrix is derived and used in Newton-Raphson method to achieve faster convergence. While its derivation is complex, the exact Jacobian matrix for the arbitrary PDE can be automatically and efficiently obtained by following a calculation routine when the linearized expression of the PDE is given, and it can be easily implemented by a computer program. The exact Jacobian matrix can also be used to study stability of steady-state responses, where no more extra derivations are needed. The STIHB method is demonstrated by studying the transverse vibration of a string with geometric nonlinearity; its frequency-response curves with weak and strong nonlinearities and different numbers of trial functions are calculated, and stability of solutions on the curves is studied.
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Calderon, Alberto A., and Brian Maskew. "Transonic Hull: Theory, Validation, Breakthroughs and Applications to Ships." In SNAME 13th International Conference on Fast Sea Transportation. SNAME, 2015. http://dx.doi.org/10.5957/fast-2015-024.

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Froude laws are inductive therefore not universally applicable. The relation between Froude and Kelvin, and Froude and Wigley are made explicit. Transonic Hull (TH) has hydrodynamic characteristics not predictable by Froude’s laws. In Transonic Hydrofield (THF) Theory TH’s 3-D triangular shape induces a submerged current - subduction effect - that replaces and substantially precludes bow wave, reducing or eliminating wave making drag growth. TH’s ability to transverse waves without diminishing their energy eliminates slam. TH’s unprecedented breakthroughs with large magnitude are: substantially no bow or stern wave; full displacement regime and near zero pitch independent of speed; linear drag-speed function with greatly reduced wave making (residual) drag; accelerations in a sea that decrease with increasing speed; no slam at any speed and sea conditions. CFD studies of TH-900 vs. Fastship and TH-4022 vs. Axe Bow 4103 shows reduction of drag from 20% to 37% with gains of weight/drag from 33% to 59%. Gains originate from much smaller residual drag. Pre-feasibility studies demonstrate that TH’s triangular waterplanes houses same contents and payloads as conventional vessels provided TH has larger length and beam. TH-1200 Strategic Lift with full payload and range has exceptional high L/D at high speed in Von-Karman-Gabrielli chart.
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Yamaguchi, Atsushi. "Investigation of Burst Pressure in Pipes With Square Wall Thinning by Using FEA and API579 FFS-1." In ASME 2013 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/pvp2013-97305.

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Boilers and pressure vessels are heavily used in chemical industrial plants and equipment is inspected periodically for damage. The most common type of damage is wall thinning due to Flow-Accelerated Corrosion (FAC) or corrosion under insulation (CUI). Any damage must be repaired or replaced as necessary. On the other hand, optimization of the time required in order to replace damaged equipment by evaluating the load carrying capacity of pipes with wall thinning is expected in chemical industrial field. In the present study, FE analysis is used in order to evaluate the load carrying capacity in pipes with wall thinning. Burst pressure is a measure of the load carrying capacity in pipes with wall thinning. The pipes subjected to burst testing are carbon steel tubes for pressure service STPG370 (JIS G3454). The examined wall thinning is rectangular, and the eroded depth is half the pipe wall thickness. The burst pressure is investigated by comparing the results of burst testing with the results of FE analysis. Moreover, the reduced maximum allowable working pressure (MAWPr), which is calculated by fitness-for-service (FFS) assessment, and the safety margin for burst pressure are investigated. The burst pressure calculated by FEA agrees well with the test results, except for square wall thinning for circumferential angles of less than 15°. Also, the safety margin of MAWPr based on FFS-1 Part 4 is over 4.0 times for burst pressure.
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Locateli, Cristiano Cardoso, Paulo Leonel Teixeira, Edson Roberto De Pieri, Petter Krus, and Victor Juliano De Negri. "Digital Hydraulic System Using Pumps and On/Off Valves Controlling the Actuator." In 8th FPNI Ph.D Symposium on Fluid Power. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/fpni2014-7839.

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Hydraulic systems employed in several industrial and mobile applications present significant advantages, such as a high power-to-weight ratio and fast dynamic response. However, these systems have low efficiency due to high power dissipation. A recent concept called “digital hydraulics” comprises particularities that create opportunities for a reduction in load loss. This paper proposes a configuration and control method for actuator speed control based on the principles of digital hydraulics. In this context, several fixed displacement units and on/off valves are connected directly to the actuators without throttling valves. The system studied here presents three operation methods (pump mode, motor mode and idle mode), which allows discrete valves to replace continuous or flow control valves in order to control the actuator. Furthermore, a fixed or variable displacement pump with large displacement is replaced by several small, fixed displacement units. Simulations are performed with a co-simulation technique using AMESim and MATLAB. The actuator speed, inlet and outlet pressures on the fixed displacement units and flow rate in the circuit lines are analysed. Preliminary simulation results exhibit smooth transitions between speed levels, adequate dynamic performance, low power dissipation and high energy-storage capacity. A specific limitation of this technology is the obtained actuator discrete speed. The main contributions of this research are the development of a digital hydraulic system configuration and its control strategy, which allows speed control of hydraulic actuators and provides the capacity to store energy.
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Reports on the topic "Fat replacer"

1

Wander, Joseph, David Hanson, and Richard Margolin. Humanlike Articulate Robotic Headform to Replace Human Volunteers in Respirator Fit Testing. Fort Belvoir, VA: Defense Technical Information Center, December 2012. http://dx.doi.org/10.21236/ada570781.

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Replace V-Belts with Notched or Synchronous Belt Drives, Motor Systems Tip Sheet #5 (Fact Sheet). Office of Scientific and Technical Information (OSTI), November 2012. http://dx.doi.org/10.2172/1056711.

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Is it Cost-Effective to Replace Old Eddy-Current Drives? Motor Systems Tip Sheet #12 (Fact Sheet). Office of Scientific and Technical Information (OSTI), November 2012. http://dx.doi.org/10.2172/1056710.

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Replace Pressure-Reducing Valves with Backpressure Turbogenerators (International Fact Sheet), Energy Tips-Steam, Steam Tip Sheet #20c. Office of Scientific and Technical Information (OSTI), October 2010. http://dx.doi.org/10.2172/991059.

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