Butter and Other Milk Fat Products | Fat Replacers
- 1 January 2011
- book chapter
- Published by Elsevier
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Position of the American Dietetic Association: Fat ReplacersJournal of the American Dietetic Association, 2005
- Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheeseFood Chemistry, 2004
- Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panelsFood Hydrocolloids, 2004
- Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacersInternational Dairy Journal, 2004
- Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributesInternational Dairy Journal, 2002
- Low fat cheese technologyInternational Dairy Journal, 2001
- Oral Exposure to Butter, but Not Fat Replacers Elevates Postprandial Triacylglycerol Concentration in HumansJournal of Nutrition, 2001
- Reduced- and low-fat cheese technology: A reviewTrends in Food Science & Technology, 1995
- Lipid‐based fat substitutesCritical Reviews in Food Science and Nutrition, 1995
- Fat replacers and the functionality of fat in foodsTrends in Food Science & Technology, 1994