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Visceral adiposity and metabolic syndrome after very high–fat and low-fat isocaloric diets: a randomized controlled trial
Nutritional status dietary intake body composition
2018/11/12
Background: Different aspects of dietary pattern, including macronutrient and food profiles, may affect visceral fat mass and metabolic syndrome.
Objective: We hypothesized that consuming energy prim...
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
Meat Type, Low-fat Sausage Rice Flour Texture and Acceptability
2016/5/6
Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not dif...
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
Low-fat Pork Patties Fat Replacer Sodium Alginate Low-cholesterol Quality of Patties Storage Stability
2016/4/25
Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared...
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Low-fat Ground Pork Patties Milk Co-precipitates Pork Patties Fat Replacer
2016/4/13
The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory...
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Transglutaminase Low-fat Low-salt Meat Products Functional Textural Properties
2016/4/12
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of r...