Several strategies have been studied to replace or decrease fat content in bakery products
aiming improving their nutritional profile. This paper reviewed the effect of different …

Lard from six different adipose tissues (three abdominal cavity, two subcutaneous tissue,
one intermuscular tissue) was investigated in term of physicochemical properties …

Reformulated cookies substituting 100% butter by an olive oil-alginate gelled emulsion
containing 40% olive oil were elaborated with and without antioxidant, and their nutritional …

BACKGROUND The transesterification of butteroil has been shown to alter its lipid chemistry
and thus alter the crystallization of the fat. The reaction kinetics and resulting crystallization …

Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the
potential to be used in the development of functional food ingredients. This work aimed to …

The present study aimed to enhance the fat quality of bakery products by incorporating an
oleogel enriched with unsaturated fatty acids and nutraceuticals. The efficacy of cross …

BACKGROUND Shortening is used widely in cookie preparation to improve quality and
texture. However, large amounts of saturated and trans fatty acids present in shortening …

We consume vegetable oils directly as dressings or frying oils, or indirectly as part of the
formulation of different types of food systems, a role also played by several animal fats like …

Saturated and trans fatty acids greatly contribute to the properties and functionality of solid
fat products like shortenings, fat spreads, and margarines. More precisely, they form a fat …

The study aimed to optimize the replacement levels of table sugar, different types of flour
and butter to develop a new healthy and more dietary fiber seaweed butter cookies. The …