搜索结果: 1-9 共查到“工学 low fat”相关记录9条 . 查询时间(0.165 秒)
Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Use of Fat Replacers in Low Fat Mozzarella Cheese
microstructure low fat Mozzarella fat replacers
2008/6/25
Low fat Mozzarella cheeses with <6% fat were made using fat replacers to increase the moisture content and to improve the functional properties of the cheese. We used two protein-based fat replacers (...
Effect of Milk Preacidification on Low Fat Mozzarella Cheese. I. Composition and Yield
low fat Mozzarella cheese preacidification yield
2008/4/1
The effect of milk preacidification with acetic or citric acid on the composition and yield of low fat Mozzarella cheese was determined. Two cheese manufacturing trials were conducted. In trial 1, thr...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
Mozzarella cheese low fat moisture polysaccharide capsule
2008/3/27
Low fat (6%) Mozzarella cheese was made in 10-L vats using an exopolysaccharide-producing starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. A cont...
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk
homogenization Mozzarella cheese proteolysis rheology
2008/3/18
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...