Relevant bibliographies by topics / Sugar and fat replacers

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

Academic literature on the topic 'Sugar and fat replacers'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Sugar and fat replacers"

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Chugh, Bhawna, Gurmukh Singh, and B. K. Kumbhar. "Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers." International Journal of Food Science 2013 (2013): 1–12. http://dx.doi.org/10.1155/2013/576153.

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Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interac
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Esteller, Mauricio Sergio, Ana Carolina Orlandi de Lima, and Suzana Caetano da Silva Lannes. "Color measurement in hamburger buns with fat and sugar replacers." LWT - Food Science and Technology 39, no. 2 (2006): 184–87. http://dx.doi.org/10.1016/j.lwt.2004.12.012.

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ESTELLER, MAURICIO SERGIO, RENATA LIRA AMARAL, and SUZANA CAETANO DA SILVA LANNES. "EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS." Journal of Texture Studies 35, no. 4 (2004): 383–93. http://dx.doi.org/10.1111/j.1745-4603.2004.tb00602.x.

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Zeeb, Benjamin, Vanessa Schöck, Nicole Schmid, et al. "Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions." Food & Function 9, no. 3 (2018): 1647–56. http://dx.doi.org/10.1039/c7fo01577a.

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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
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Santos, Grazielle Gebrim, and Mara Reis Silva. "[NO TITLE AVAILABLE]." Food Science and Technology 32, no. 3 (2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000069.

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The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS)
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Santos, Grazielle Gebrim, and Mara Reis Silva. "Mangaba (Hancornia speciosa Gomez) ice cream prepared with fat replacers and sugar substitutes." Food Science and Technology (Campinas) 32, no. 3 (2012): 621–28. http://dx.doi.org/10.1590/s0101-20612012005000086.

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Jardines, A. Pintor, J. L. Arjona-Román, P. Severiano-Pérez, A. Totosaus-Sánchez, S. Fiszman, and H. B. Escalona-Buendía. "Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties." Food Hydrocolloids 108 (November 2020): 106032. http://dx.doi.org/10.1016/j.foodhyd.2020.106032.

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Perry, J. M., R. B. Swanson, B. G. Lyon, and E. M. Savage. "Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers." Cereal Chemistry Journal 80, no. 1 (2003): 45–51. http://dx.doi.org/10.1094/cchem.2003.80.1.45.

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Livesey, Geoffrey. "Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties." Nutrition Research Reviews 16, no. 2 (2003): 163–91. http://dx.doi.org/10.1079/nrr200371.

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Abstract Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), low-glycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and low-insulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of lo
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Dissertations / Theses on the topic "Sugar and fat replacers"

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Esteller, Mauricio Sergio. ""Fabricação de pães com reduzido teor calórico e modificações reológicas ocorridas durante o armazenamento"." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-04082004-143224/.

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Mudanças econômicas e hábitos alimentares incorretos estão contribuindo para maior ingestão calórica nas populações dos centros urbanos. Intensificam-se as pesquisas para a obtenção de ingredientes com menor valor calórico. Neste trabalho, foram avaliados os efeitos da Polidextrose (Litesse®II), Salatrim (Benefat®) e Sucralose (Splenda®) em substituição à gordura hidrogenada e sacarose em formulação de pão para hambúrguer. Avaliou-se a dureza, volume, umidade, cor e valor calórico pela Metodologia da Superfície de Resposta (MSR). Os resultados mostraram que os ingredientes utilizados sugerem g
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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 prepar
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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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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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SANTOS, Grazielle Gebrim. "CARACTERÍSTICAS FÍSICAS, QUÍMICAS E ACEITABILIDADE DE SORVETE COM MANGABA E REDUZIDO TEOR ENERGÉTICO." Universidade Federal de Goiás, 2008. http://repositorio.bc.ufg.br/tede/handle/tde/1449.

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Made available in DSpace on 2014-07-29T15:22:57Z (GMT). No. of bitstreams: 1 Grazielle Gebrim Santos.pdf: 3503072 bytes, checksum: 8a2d0eb56712fefaa601f18b89e44ce0 (MD5) Previous issue date: 2008-08-20<br>Mangaba (Hancornia speciosa Gomez) is a typical Cerrado biome fruit widely used in regional gastronomy and pharmacology. Its distinguished potentialities brought up increased interest and stimulated sustainable cultivation in the Northeast and Central West Regions of Brazil. The replacement of shortening and sugar on the physical and chemical properties of mangaba ice cream was evaluated, a
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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, thr
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Charles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.

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Protte, Kristin [Verfasser]. "Whey protein-pectin complexes as new fat-replacers: process design, structure analysis and application for fat-reduced food systems / Kristin Protte." München : Verlag Dr. Hut, 2019. http://d-nb.info/1188516272/34.

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Taylor, Tanya Patrice. "Evaluation of the bulk sweetener D-tagatose and the high intensity sweetener Splenda as sugar replacers in cookies." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Dissertations/TAYLOR_TANYA_41.pdf.

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Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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Books on the topic "Sugar and fat replacers"

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

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

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Williams, Jacqueline B. No salt, no sugar, no fat cookbook. Bristol Pub. Enterprises, 1993.

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Ballantyne, Penny. Low salt, low sugar, low fat desserts. Bristol Pub. Enterprises, 1988.

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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. Freedonia Group, 1999.

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Dunn, Sheri. Bearly any fat too: A low fat, low salt, & low sugar cookbook. "Bearly Any Fat", 1993.

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Bailin, Paul, and Luci Weisenbach Young. Food & beverage substitutes: Fat, sugar & other replacement products. Freedonia Group, 1996.

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Healthy snacks: Low fat, low sugar, low sodium. Warren Publishing House, 1994.

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Big fat lies: How the diet industry is making you sick, fat, and poor. Penguin Group (Australia), 2012.

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The heart smart, sugar wise cookbook: Low-fat, low cholesterol sugar free and low sugar, over 400 recipes. Jumbo Jack's Cookbooks, 1992.

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Book chapters on the topic "Sugar and fat replacers"

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Stauffer, C. E. "Fats and fat replacers." In Advances in Baking Technology. 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. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1125-6_9.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Reduced sugar and lower fat baked goods." In The Technology of Cake Making. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_31.

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O'Connor, Thomas P., and Nora M. O'Brien. "Fat Replacers." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00648-x.

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Mahungu, Symon, William Artz, and Steve Hansen. "Fat Replacers." In Lipid Analysis and Lipidomics. AOCS Publishing, 2006. http://dx.doi.org/10.1201/9781439822425.pt5.

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Swanson, Barry. "Fat Replacers." In Nutraceutical and Specialty Lipids and their Co-Products. CRC Press, 2006. http://dx.doi.org/10.1201/9781420015911.ch20.

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O'Connor, T. P., and N. M. O'Brien. "LIPIDS | Fat Replacers." In Encyclopedia of Dairy Sciences. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00161-9.

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Swanson, B. G. "FATS | Fat Replacers." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00445-4.

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Chung, H., and D. Min. "Developments in fat replacers." In Functional Foods, Cardiovascular Disease and Diabetes. CRC Press, 2004. http://dx.doi.org/10.1201/9781439823385.ch17.

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Mahungu, Symon, Steven Hansen, and William Artz. "Fat Substitutes and Replacers." In Food Additives. CRC Press, 2001. http://dx.doi.org/10.1201/9780824741709.ch11.

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Conference papers on the topic "Sugar and fat replacers"

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Zhao, Xinyi. "Effect of High Fat and High Sugar Diet on Mouse Liver Redox Status." In ICBRA 2020: 2020 7th International Conference on Bioinformatics Research and Applications. ACM, 2020. http://dx.doi.org/10.1145/3440067.3440069.

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Amalia, Z. N., D. R. Hastuti, F. Istiqomah, and N. Chamidah. "Hypertension risk modeling using penalized spline estimator approach based on consumption of salt, sugar, and fat factors." In SYMPOSIUM ON BIOMATHEMATICS 2019 (SYMOMATH 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0023456.

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Kendirli, Selçuk. "An Analysis of Food Sector Under Privatization and Privatization of Turkish Sugar Factories." In International Conference on Eurasian Economies. Eurasian Economists Association, 2018. http://dx.doi.org/10.36880/c10.02186.

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In the 1970s, as a result of oil shocks, Keynesian policies were replaced by neoclassical economic policies, and the liberation movements had the opportunity to be widely implemented at the country level. In this context, developing countries are aiming to increase productivity by transferring large amount of investment responsibilities to the private sector. As a matter of fact, State Economic Enterprises, which are State Economic Enterprises, have started to be taken into the scope of privatization. Turkey also, along with the decisions of January 24 was declared in 1980 he joined the curren
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Anam, W. A., A. Massaid, N. A. Amesya, and N. Chamidah. "Modeling of diabetes mellitus risk based on consumption of salt, sugar, and fat factors using local linear estimator." In SYMPOSIUM ON BIOMATHEMATICS 2019 (SYMOMATH 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0023498.

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Satie Endo Miyake, Patricia, Maria Teresa Pedrosa Silva Clerici, and Mária Herminia Ferrari Felisberto. "Addition of young bamboo culm flour and comercial bamboo shoot fiber as partial substitutes of fat and/or sugar in cookies formulations." In XXV Congresso de Iniciação Cientifica da Unicamp. Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-77849.

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White, LE, S. Chambers, K. Skivington, and S. Hilton. "RF22 The role of power in regulating online advertising of high in fat, sugar and salt food and beverages to children: parent and stakeholder perspectives." In Society for Social Medicine and Population Health and International Epidemiology Association European Congress Annual Scientific Meeting 2019, Hosted by the Society for Social Medicine & Population Health and International Epidemiology Association (IEA), School of Public Health, University College Cork, Cork, Ireland, 4–6 September 2019. BMJ Publishing Group Ltd, 2019. http://dx.doi.org/10.1136/jech-2019-ssmabstracts.137.

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Yau, Amy, Jean Adams, Emma Boyland, et al. "OP80 Sociodemographic differences in self-reported exposure to high fat, salt and sugar food and drink advertising: a cross-sectional analysis of 2019 UK panel data." In Society for Social Medicine Annual Scientific Meeting Abstracts. BMJ Publishing Group Ltd, 2021. http://dx.doi.org/10.1136/jech-2021-ssmabstracts.80.

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S.A.C, Madhusanka, Rathnayake K.K.H.M, and Mahaliyanaarachchi R. P. "Impact of Traffic Light Food Labelling on Consumer Awareness of Health and Healthy Choices of the Pointof-Purchase." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1001.

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Sri Lanka introduced colour coding for sugar, salt &amp; fat regulations, which was enforced from the 1st of June 2019. It is the latest food labelling regulation in Sri Lanka. Over the years of consumer studies, even though few studies have studied the impact of food labels on consumer purchase decisions, there is not enough evidence on traffic light food labelling system and its impact on health and healthy choices of the point-of-purchase. Hence, this research study on the impact of colour coding regulation on consumer’s buying decisions with special reference to Western Province, Sri Lanka
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Трушина, Элеонора Николаевна, Оксана Константиновна Мустафина, Татьяна Николаевна Солнцева, and Валерий Дмитриевич Кузнецов. "EVALUATION OF ADEQUACY OF DAILY ENERGY CONSUMPTION AND NUTRITIONAL VALUE OF DIETS OF JUNIOR ATHLETES." In Сборник избранных статей по материалам научных конференций ГНИИ “Нацразвитие” (Санкт-Петербург, Август 2020). Crossref, 2020. http://dx.doi.org/10.37539/aug292.2020.66.33.002.

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В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсме
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