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搜索结果: 1-6 共查到食品科学技术 fat replacers相关记录6条 . 查询时间(0.156 秒)
Influence of protein (Dairy LoTM )(DL) and carbohydrate based (NovagelTM)(NOV) fat replacers on the flavor volatiles of low fat Cheddar cheese (5% fat), during initial stage of ripening, were determin...
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL...
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 (...
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...

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