REDUCED-FAT

作品数：2被引量：1H指数：1
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Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability被引量：1
《Food Production, Processing and Nutrition》2020年第1期22-32,共11页Feijie Li Aynur Gunenc Farah Hosseinian 
supported by Natural Science and Engineering Research Council of Canada[grant number 315080].
This study investigated physical,chemical and lipid oxidative properties of emulsion gels(W/O)incorporating Jerusalem artichoke(JA)inulin.Primary purified inulin extract(PPIE,1%)improved the homogeneity of emulsion ge...
关键词：INULIN Emulsion gel REDUCED-FAT LIPOSOME Lipid oxidation RANCIMAT 
A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content
《Food and Nutrition Sciences》2012年第9期1189-1196,共8页Tiina Ritvanen Tiina Putkonen Kimmo Peltonen 
The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and re...
关键词：Cream FATTY ACID Profile MARGARINE REDUCED-FAT CHEESE SHORTENING Trans FATTY ACID Vegetable Fat 
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