Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Background Considering the global rise of obesity and food-linked cardiovascular diseases,
food industries are often challenged to produce low fat or fat-free products. Incorporation of …

Legislative limitations of the use of trans and saturated fatty acids, the rising concerns
among consumers about the negative effects of some fats on human health, and …

In this study, breads and chocolate cakes were prepared with different levels of chia
mucilage dried at 50° C or lyophilized as fat, resulting in healthier products. Results …

Fats and oils in food give them flavor and texture while promoting satiety. Despite the
recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Available evidence from clinical trials suggests the replacement of saturated fatty acids with
polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary …

There is increasing concern about the negative impact of the modern food system on the
health of both us and our planet. As the global population continues to increase, we need to …

Animal proteins have in the past been used in food production due to their functional
properties that range from gelation and emulsification to foaming ability and stability …

The effect of different types of fat (anhydrous milk fat, palm stearin, soybean oil) and
concentrations (0.5, 1, and 2%) in soy protein isolate (SPI) gel on their gelation behaviour …