Have a personal or library account? Click to login
Possibilities to develop low-fat products: a review Cover

Possibilities to develop low-fat products: a review

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
By: Roxana Tufeanu and  Ovidiu Tiţa  
Open Access
|Jun 2016

References

  1. 1. Álvarez D., Xiong Y.L., Castillo M., Payne F.A., Garrido M.D., (September 2012). Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut. Meat Science, 92, 8–15. Retrieved June 2, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2012.03.01210.1016/j.meatsci.2012.03.01222503483
    Search in Google Scholar
  2. 2. Anderson J.W., Baird P., Davis R.H. Jr., Ferreri S., Knudtson M, Koraym A., Waters V., Williams C.L., (2009, April). Health benefits of dietary fibre. Nutrition Reviews, 67, (4), 188–205. Retrieved June 10, 2015, from Oxford Journals database Web: http://nutritionreviews.oxfordjournals.org. DOI:10.1111/j.1753-4887.2009.00189.x10.1111/j.1753-4887.2009.00189.x19335713
    Search in Google Scholar
  3. 3. Aportela-Palacios A., Sosa-Morales M.E., Velez-Ruiz J.F., (2005, July). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. Journal of Texture Studies, 36 (3), 333–349. Retrieved August 28, 2015, from Wiley Online Library Web: http://onlinelibrary.wiley.com. DOI: 10.1111/j.1745-4603.2005.00020.x10.1111/j.1745-4603.2005.00020.x
    Search in Google Scholar
  4. 4. Ayo, J., Carballo, J., Serrano, J., Olmedilla-Alonso, B., Ruiz-Capillas, C., Jiménez-Colmenero, (2007, October). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters. Meat Science, 77, (2), 173–181. Retrieved August 2, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2007.02.02610.1016/j.meatsci.2007.02.02622061588
    Search in Google Scholar
  5. 5. Beriain M.J., Gómez I., Petri E., Insausti K., Sarriés M.V. (2011, May). The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Science, 88, pp. 189–197. Retrieved June 5, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2010.12.024.10.1016/j.meatsci.2010.12.02421236589
    Search in Google Scholar
  6. 6. Cais-Sokolinska D., Pikul J., Wojtowski J., Dankow R. (2006). The effect of structure forming starch additives on the physicochemical and sensory properties of yoghurts. Milchwissenschaft-Milk Science International, 61 (2), pp. 173–176
    Search in Google Scholar
  7. 7. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Kim C.J. (2010, January). Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems, Meat Science, 84, pp. 212–218. Retrieved June 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2009.08.048.10.1016/j.meatsci.2009.08.04820374777
    Search in Google Scholar
  8. 8. Choi Y.S., Park K.S., Kim H.W., Hwang K.E., Song D.H., Choi M.S., Lee S.Y., Paik H.D., Kim C.J. (2013, March). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science, 93, (3), 652–658. Retrieved June 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2012.11.025.10.1016/j.meatsci.2012.11.02523273477
    Search in Google Scholar
  9. 9. Cofrades S., Serrano A., Ayo J., Carballo J., Jimenez-Colmenero F. (2008, April). Characteristics of meat batters with added native and preheated defatted walnut, Food Chemistry, 107, (4), 1506–1514. Retrieved June 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.foodchem.2007.10.006.10.1016/j.foodchem.2007.10.006
    Search in Google Scholar
  10. 10. Delgado-Pando G., Cofrades S., Rodríguez-Salas L., Jiménez-Colmenero F. (2011, June). A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté. Meat Science, 88, (2), 241–248. Retrieved March 26, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2010.12.028.10.1016/j.meatsci.2010.12.02821239120
    Search in Google Scholar
  11. 11. Dello Staffolo M., Bertola N., Martino M., Bevilacqua A. (2004, March). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14 (3), 263–268. Retrieved March 27, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.idairyj.2003.08.004.10.1016/j.idairyj.2003.08.004
    Search in Google Scholar
  12. 12. World Health Organization. (2003). Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. Geneva. WHO Technical Report Series, No. 916.
    Search in Google Scholar
  13. 13. Ercoskun H., Demirci-Ercoskun T., Walnut as fat replacer and functional component in sucuk. (2010, October). Journal of Food Quality, 33 (5), 646–659. Retrieved March 27, 2015, from Wiley Online Library, Web: http://onlinelibrary.wiley.com. DOI: 10.1111/j.1745-4557.2010.00341.x.10.1111/j.1745-4557.2010.00341.x
    Search in Google Scholar
  14. 14. Fagan C.C., O'Donnell C.P., Cullen P.J., Brennan C.S. (2006, November). The effect of dietary fibre inclusion on milk coagulation kinetics. Journal of Food Engineering, 77 (2), 261–268. Retrieved March 27, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.jfoodeng.2005.06.030.10.1016/j.jfoodeng.2005.06.030
    Search in Google Scholar
  15. 15. Food and Agriculture Organization of the United Nations. 2010. Fats and fatty acids in human nutrition: report of an expert consultation. Rome. FAO Food and Nutrition Paper 91.
    Search in Google Scholar
  16. 16. Fernandez-Ginés J.M., Fernández-López J., Sayas-Barberá E., Sendra E., Pérez-Álvarez J.A. (2004, May). Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Science, 67, (1), 7–13. Retrieved March 28, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2003.08.017.10.1016/j.meatsci.2003.08.01722061110
    Search in Google Scholar
  17. 17. Figuerola F., Hurtado M.L., Estevez A.M., Chiffelle I., Asenjo F. (2005, July). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91 (3), 395–401. Retrieved June 22, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.foodchem.2004.04.036.10.1016/j.foodchem.2004.04.036
    Search in Google Scholar
  18. 18. Garcia-Iniguez de Ciriano M., Rehecho S., ICalvo M., Cavero R.Y., Navarro I., Astiasaran I., Ansorena D. (2010, June). Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products. Meat Science, 85, (2), 373–377. Retrieved June 22, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2010.01.007.10.1016/j.meatsci.2010.01.00720374914
    Search in Google Scholar
  19. 19. Garcia-Perez F.J., Sendra E., Lario Y., Fernandez-Lopez J., Sayas-Barbera E., Perez-Alvarez J.A. (2006, January). Rheology of orange fiber enriched yogurt, Milchwissenschaft-Milk, Science International, 61 (1), 55–59. Retrieved June 22, 2015, from Research Gate database, Web: https://www.researchgate.net.
    Search in Google Scholar
  20. 20. Gök Veli, Akkaya Levent, Obuz Ersel, Bulut Sait. (2011, December). Effect of ground poppy seed as a fat replacer on meat burgers. Meat Science, 89, (4), 400–404. Retrieved June 24, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2011.04.032.10.1016/j.meatsci.2011.04.03221620577
    Search in Google Scholar
  21. 21. Guggisberg D., Cuthbert-Steven J., Piccinah P., Butikofer U., Eberhard P. (2009, February). Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19 (2), 107–115. Retrieved September 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.idairyj.2008.07.009.10.1016/j.idairyj.2008.07.009
    Search in Google Scholar
  22. 22. Hooper L, Abdelhamid A, Moore HJ, Douthwaite W, Skeaff CM, Summerbell CD. (2012, December). Effect of reducing total fat intake on body weight: systematic review and meta-analysis of randomised controlled trials and cohort studies. British Medical Journal; 345: e7666. Retrieved September 7, 2015, from British Medical Journal database, Web: http://www.bmj.com. DOI: 10.1136/bmj.e7666.10.1136/bmj.e7666351667123220130
    Search in Google Scholar
  23. 23. Huang S.C., Shiau C.Y., Liu T.E, Chu C.L., Hwang D.F. (2005, August). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 70, (4), 613–619. Retrieved June 22, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2005.02.009.10.1016/j.meatsci.2005.02.00922063887
    Search in Google Scholar
  24. 24. Jonnalagadda S.S., Jones J.M. (2005). ADA reports, Position of the American Dietetic Association: Fat Replacers. Journal of the American Dietetic Association, 105, 266–275.
    Search in Google Scholar
  25. 25. Imaijumi K., Adan Y., Shibata K. (2000). Role of dietary lipids in arteriosclerosis in experimental animals. Biofactors, 13 (1–4), 25–28. Retrieved August 28, 2015, from Wiley Online Library, Web: http://onlinelibrary.wiley.com. DOI:10.1002/biof.5520130105.10.1002/biof.552013010511237189
    Search in Google Scholar
  26. 26. Kumar SS, Balasubramanian S, Biswas AK, Chatli MK, Devatkal SK, Sahoo J. (2011, August). Efficacy of soy protein isolate as a fat replacer on physicochemical and sensory characteristics of low-fat paneer. Journal of Food Science and Technology, 48, (4), 498–501. Retrieved September 10, 2015, from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI:http://dx.doi.org/10.1007/s13197-010-0193-z.10.1007/s13197-010-0193-z
    Search in Google Scholar
  27. 27. Lyly M., Liukkonen K.H., Salmenkallio-Marttila M., Karhunen L., Poutanen K., Lahteenmaki L. (2009, June). Fibre in beverages can enhance perceived satiety. European Journal of Nutrition, 48 (4), 251–258. Retrieved September 10, 2015, from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI:10.1007/s00394-009-0009-y.10.1007/s00394-009-0009-y
    Search in Google Scholar
  28. 28. Martínez-Cervera S., A. Salvador, B. Muguerza, L. Moulay, S.M. Fiszman. (2011, April). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology, 44, (3), 729–736. Retrieved September 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.lwt.2010.06.035.10.1016/j.lwt.2010.06.035
    Search in Google Scholar
  29. 29. Miles R.S., (1996). Processing of low fat meat products. 49th reciprocal meat conference proceedings, American Meat Science Association, Chicago, IL, pp. 17–22.
    Search in Google Scholar
  30. 30. Mironescu M., Mironescu I.D., (2011). Design of a knowledge and management system for starch bioconversion, Procedia Food Science, 1, 667-67010.1016/j.profoo.2011.09.100
    Search in Google Scholar
  31. 31. Mironescu I.D., Mironescu M., (2012). Application of a new developed knowledge acquisition and management system for maltodextrins production, Proceedings of the International Conference “Agricultural and Food Sciences, Processes and Technologies” Fifth edition, Sibiu, 377-383, http://saiapm.ulbsibiu.ro/rom/cercetare/conferinte/AFSPT2012/1AFSPT_2012.html
    Search in Google Scholar
  32. 32. O’Connor, T. P., O’Brien, N. M. (2011). Butter and other milk fat products e fat replacers, J. W. Fuquay (Ed.), (pp.528-532). San Diego: Academic Press: Encyclopedia of dairy sciences (2nd ed.).
    Search in Google Scholar
  33. 33. Pinho L. X., Afonso M.R.A, Carioca J.O.B., Costa J.M.C., Ramos A.M. (2010, October). The use of cashew apple residue as source of fiber in low fat hamburgers, Ciênc. Tecnol. Aliment., Campinas, 31,(4), 941-945. Retrieved September 9, 2015, from Research Gate database, Web: https://www.researchgate.net DOI: 10.1590/S0101-20612011000400018.10.1590/S0101-20612011000400018
    Search in Google Scholar
  34. 34. Roland A., Phillips L., Boor K., (1999). Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream, Journal of Dairy Science 82 (9), 2094-2100. doi:10.3168/jds.S0022-0302(99)75451-210.3168/jds.S0022-0302(99)75451-2
    Search in Google Scholar
  35. 35. Romeih EA, Michaelidou A, Biliaderis CG, Zerfiridis GK. (2002). Low fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12, (6), 525–540. Retrieved September 23, 2015, from Science Direct database, Web: http://www.sciencedirect.com. doi:10.1016/S0958-6946(02)00043-2.10.1016/S0958-6946(02)00043-2
    Search in Google Scholar
  36. 36. Sahan N., Yasar K., Hayaloglu A.A., Karaca O.B., Kaya A. (2008, February). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75, 1–7. Retrieved January 20, 2016, from ProQuest Central database, Web: http://search.proquest.com.am.enformation.ro. DOI: 10.1017/S0022029907002786.10.1017/S002202990700278617961288
    Search in Google Scholar
  37. 37. Santhi D., Kalaikannan A. (2014). The Effect of the Addition of Oat Flour in Low-Fat Chicken Nuggets. Journal of Nutrition & Food Science, 4, (1), 260. Retrieved January 20, 2016, from ProQuest Central database, Web: http://search.proquest.com.am.enformation.ro. DOI: 10.4172/2155-9600.100026010.4172/2155-9600.1000260
    Search in Google Scholar
  38. 38. Sendra E., Fayos P., Lario Y., Fernandez-Lopez J., Sayas-Barbera E., Perez-Alvarez J.A. (2008, February). Incorporation of citrus fibers in fermented milk containing probiotic bacteria, Food Microbiology, 25 (1), 13–21. Retrieved January 16, 2016, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.fm.2007.09.003.10.1016/j.fm.2007.09.00317993372
    Search in Google Scholar
  39. 39. Sendra E., Kuri V., Fernandez-Lopez J., Sayas-Barbera E., Navarro C., Perez-Alvarez J.A. (2010, May). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology, 43 (4), 708–714. Retrieved January 16, 2016, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.lwt.2009.12.005.10.1016/j.lwt.2009.12.005
    Search in Google Scholar
  40. 40. Serrano A., Cofrades S., Ruiz-Capillas C., Olmedilla-Alonso B., Herrero-Barbudo C., Jiménez-Colmenero F. (2005, August). Nutritional profile of restructured beef steak with added walnuts. Meat Science, 70, (4), 647–654. Retrieved March 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2005.02.014.10.1016/j.meatsci.2005.02.014
    Search in Google Scholar
  41. 41. Siraj N, Shabbir MA, Ahmad T, Sajjad A, Khan MR, Khan MI, Butt MS. (2015, January). Organogelators as a Saturated Fat Replacer for Structuring Edible Oils. International Journal of Food Properties, 18, (9), 1973 – 1989. Retrieved September 18, 2015, from Taylor and Francis Online database, Web: http://www.tandfonline.com. DOI: 10.1080/10942912.2014.951891.10.1080/10942912.2014.951891
    Search in Google Scholar
  42. 42. Suzana Caetano da Silva Lannes, Alline Aurea do Amaral. (2015). Low-Fat Foods. In Ayman Hafiz Amer Eissa (Ed). Food Production and Industry, (167-185). InTech, Science, Technology and Medicine open access publisher.
    Search in Google Scholar
  43. 43. Valencia I., O'Grady M.N., Ansorena D., Astiasarán I., Kerry J.P. (2008, December). Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Science, 80, (4), 1046–1054. Retrieved September 18, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2008.04.024.10.1016/j.meatsci.2008.04.024
    Search in Google Scholar
  44. 44. Whelan K., Efthymiou L., Judd P.A., Preedy V.R., Taylor M.A. (2006, August). Appetite during consumption of enteral formula as a sole source of nutrition: The effect of supplementing pea-fibre and fructo-oligosaccharides British Journal of Nutrition, 96 (2), 350–356. Retrieved January 7, 2016, from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI: 10.1079/BJN20061791.10.1079/BJN20061791
    Search in Google Scholar
  45. 45. Yang H.S., Choi S.G., Jeon J.T., Park G.B., Joo S.T. (2007, February). Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Science, 75, (2), 283–289. Retrieved November 21, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2006.07.013.10.1016/j.meatsci.2006.07.013
    Search in Google Scholar
  46. 46. Zhang Tiehua, McCarthy James, Wang Guorong, Liu Yanyan, Guo Mingruo. (2015, April). Physiochemical Properties, Microstructure and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer. Journal of Food Science, 80, (4), 788-794. Retrieved September 9, 2015, from Research Gate database, Web: https://www.researchgate.net. DOI:10.1111/1750-3841.1283410.1111/1750-3841.12834
    Search in Google Scholar
  47. 47. Akoh, C.C., (March 1998). Fat Replacers. Food technology, 52, (3), 47-53. Retrieved March 25, 2015, Web: http://www.ift.org.
    Search in Google Scholar
  48. 48. Bom Frost M, Dijksterhuis G and Martens M. (2001, July–September). Sensory perception of fat in milk. Food Quality and Preference, 12, (5-7), 327–336. Retrieved June 5, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/S0950-3293(01)00018-0.10.1016/S0950-3293(01)00018-0
    Search in Google Scholar
  49. 49. Vural H., Javidipour I. (2002, June). Replacement of beef fat in frankfurters by interesterified palm, cottonseed, and olive oils. European Food Research and Technology, 214 (6), 465–468. Retrieved March 18, 2015, from Springer Link database, Web: http://link.springer.com.am.enformation.ro. DOI:10.1007/s00217-002-0502-5.10.1007/s00217-002-0502-5
    Search in Google Scholar
  50. 50. Van Hekken, D.L.; Farke, N.Y. (2003, January). Hispanic cheeses: The quest for queso. Food Technology, 57 (1), 32–38. Retrieved April 23, 2015, from Research Gate database, Web: https://www.researchgate.net.
    Search in Google Scholar
  51. 51. Jo C., Son J.H., Son C.B., Byun M.W. (2003, May). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Science, 64, (1), 13–17. Retrieved May 27, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/S0309-1740(02)00131-6.10.1016/S0309-1740(02)00131-6
    Search in Google Scholar
  52. 52. Vural H. (2003, August). Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages. European Food Research and Technology, 217 (2), 100–103. Retrieved August 7, 2015, from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI:10.1007/s00217-003-0727-y.10.1007/s00217-003-0727-y
    Search in Google Scholar
  53. 53. Muguerza E., Ansorena D., Astiasaran I. (2003, December). Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil, Meat Science, 65, (4), 1361–1367. Retrieved March 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/S0309-1740(03)00058-5.10.1016/S0309-1740(03)00058-5
    Search in Google Scholar
  54. 54. Kayaardi S., Gok V. (2004, January). Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk), Meat Science, 66 (1), 249–257. Retrieved March 16, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/S0309-1740(03)00098-6.10.1016/S0309-1740(03)00098-6
    Search in Google Scholar
  55. 55. Vural H., Javidipour I., Ozbas O.O. (2004, May). Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters. Meat Science, 67, (1), 65–72. Retrieved June 2, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2003.09.006.10.1016/j.meatsci.2003.09.006
    Search in Google Scholar
  56. 56. Ansorena D., Astiasaran I., (August 2004). The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chemistry, 87, 69–74. Retrieved August 2, 2015, from Science Direct database Web: http://www.sciencedirect.com. Doi:10.1016/j.foodchem.2003.10.01910.1016/j.foodchem.2003.10.019
    Search in Google Scholar
  57. 57. Serdaroglu, M., Degirmencioglu, O. (2004, October). Effects of fat level 5%, 10%, 20% and corn flour 0%, 2%, 4% on some properties of Turkish type meatballs koefte. Meat Sci.68, (2), 291–296. Retrieved September 26, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2004.03.010.10.1016/j.meatsci.2004.03.010
    Search in Google Scholar
  58. 58. Madadlou A, Khosrowshahi A, Mosavi M.E. (2005, September). Rheology, microstructure and functionality of low-fat Iranian White cheese made whit different concentration of rennet. Journal of Dairy Science, 88, (9), 3052–3062. Retrieved March 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.3168/jds.S0022-0302(05)72986-6.10.3168/jds.S0022-0302(05)72986-6
    Search in Google Scholar
  59. 59. Borderías A.J., Sánchez-Alonso I., Pérez-Mateos A. (2005, October). New applications of fibres in foods: Addition of fishery products. Trends in Food Science & Technology, 16, (10), 458–465. Retrieved June 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.tifs.2005.03.011.10.1016/j.tifs.2005.03.011
    Search in Google Scholar
  60. 60. Turhan S., Sagir I., Ustun N.S. (2005, October). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, 71 (2), 312–316. Retrieved March 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2005.03.027.10.1016/j.meatsci.2005.03.02722064231
    Search in Google Scholar
  61. 61. Everett D.W., McLeod R.E. (2005, November). Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal, 15 (11), 1175–1183. Retrieved March 27, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.idairyj.2004.12.004.10.1016/j.idairyj.2004.12.004
    Search in Google Scholar
  62. 62. Kip P., Meyer D., Jellema R.H. (2006, September). Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16 (9), 1098–1103. Retrieved May 10, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/S0309-1740(03)00098-6.10.1016/S0309-1740(03)00098-6
    Search in Google Scholar
  63. 63. Harris P.J., Smith B.G. (2006, December). Plant cell walls and cell-wall polysaccharides: Structures, properties and uses in food products. International Journal of Food Science and Technology, 41, 129–143. Retrieved August 7, 2015, from Wiley Online Library database, Web: http://onlinelibrary.wiley.com. DOI: 10.1111/j.1365-2621.2006.01470.x.10.1111/j.1365-2621.2006.01470.x
    Search in Google Scholar
  64. 64. Pelser W.M., Linssen J.P., Legger A., Houben J.H. (2007, January). Lipid oxidation in n -3 fatty acid enriched Dutch style fermented sausages. Meat Science, 75, (1), 1–11. Retrieved May 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2006.06.007.10.1016/j.meatsci.2006.06.00722063405
    Search in Google Scholar
  65. 65. Turhan S., Temiz H., Sagir I. (2007, April). Utilization of wet okara in low-fat beef patties. Journal of Muscle Foods, 18 (2), 226–235. Retrieved August 28, 2015, from Wiley Online Library Web: http://onlinelibrary.wiley.com. DOI:10.1111/j.1745-4573.2007.00081.x.10.1111/j.1745-4573.2007.00081.x
    Search in Google Scholar
  66. 66. Soukoulis C., Panagiotidis P., Koureli R., Tzia C. (2007, June). Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality. Journal of Dairy Science, 90 (6), 2641–2654. from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI: 10.3168/jds.2006-802.10.3168/jds.2006-80217517704
    Search in Google Scholar
  67. 67. Oh H.E., Anema S.G., Wong M., Pinder D.N., Hemar Y. (2007, July). Effect of potato starch addition on the acid gelation of milk. International Dairy Journal, 17 (7), 808–815. Retrieved March 20, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.idairyj.2006.09.013.10.1016/j.idairyj.2006.09.013
    Search in Google Scholar
  68. 68. Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S. (2007, September). Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90, (9), 4058–4070. . Retrieved March 12, 2015, from ProQuest Central database, Web: http://search.proquest.com.am.enformation.ro. DOI:10.3168/jds.2007-0121.10.3168/jds.2007-012117699022
    Search in Google Scholar
  69. 69. Brennan C.S., Tudorica C. M. (2008, May). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology, 43, (5), 824–833. Retrieved August, 26, 2015, from Wiley Online Library Web: http://onlinelibrary.wiley.com. DOI:10.1111/j.1365-2621.2007.01522.x10.1111/j.1365-2621.2007.01522.x
    Search in Google Scholar
  70. 70. Redgwell R.J., Curti D., Gehin-Delval C. (2008, June). Physicochemical properties of cell wall materials from apple, kiwifruit and tomato. European Food Research and Technology, 227 (2), 607–618. Retrieved September 9, 2015, from Springer Link database, Web: http://link.springer.com.am.enformation.ro. DOI:10.1007/s00217-007-0762-1.10.1007/s00217-007-0762-1
    Search in Google Scholar
  71. 71. Totosaus A., Guemes-Vera N. (2008, August). Effect of k- and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese. International Journal of Food Properties, 11, (3), 656–668. Retrieved June 5, 2015, from Taylor & Francis Online database, Web: http://www.tandfonline.com. DOI:10.1080/10942910701594111.10.1080/10942910701594111
    Search in Google Scholar
  72. 72. Chantaro P., Devahastin S., Chiewchan N. (2008, December). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Science and Technology, 41 (10), 1987–1994. Retrieved June 5, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.lwt.2007.11.013.10.1016/j.lwt.2007.11.013
    Search in Google Scholar
  73. 73. Nishida C, Uauy R. (2009, May). WHO scientific update on health consequences of trans fatty acids: introduction. European Journal of Clinical Nutrition. 63 Suppl 2:S1–S4. Retrieved February 9, 2016, from European Journal of Clinical Nutrition database. Web: http://www.nature.com. DOI:10.1038/ejcn.2009.13.10.1038/ejcn.2009.1319424215
    Search in Google Scholar
  74. 74. Sayago-Ayerdi S.G., Brenes A., Goni I. (2009, June). Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT - Food Science and Technology, 42, (5), 971–976. Retrieved May 16, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.lwt.2008.12.006.10.1016/j.lwt.2008.12.006
    Search in Google Scholar
  75. 75. Hashim I.B., Khalil A.H., Afifi H.S. (2009, November). Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science, 92 (11), 5403–5407. Retrieved August 7, 2015, from ProQuest Central, Web: http://search.proquest.com.am.enformation.ro. DOI: 10.3168/jds.2009-2234.10.3168/jds.2009-223419841201
    Search in Google Scholar
  76. 76. Ferguson, G.R. (2010, February). Meat and cancer. Meat Science, 84, (2), 308–313. Retrieved March 27, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2009.06.032.10.1016/j.meatsci.2009.06.03220374790
    Search in Google Scholar
  77. 77. Gupta P., Premavalli K.S. (2010, February). Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres, International Journal of Food Sciences and Nutrition, 61 (1), 18–28. Retrieved June 5, 2015, from Taylor & Francis Online database, Web: http://www.tandfonline.com, DOI: 10.3109/09637480903222186.10.3109/0963748090322218619961356
    Search in Google Scholar
  78. 78. Ertekin B., Guzel-Seydim Z. B. (2010, March). Effect of fat replacers on kefir quality. Journal of the Science of Food and Agriculture; 90, (4), 543–548. Retrieved June 18, 2015, from Research Gate database, Web: https://www.researchgate.net. DOI: 10.1002/jsfa.3855.10.1002/jsfa.385520355079
    Search in Google Scholar
  79. 79. Pietrasik Z., Janz J.A.M. (2010, March). Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Research International, 43, (2), 602–608. Retrieved September 18, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.foodres.2009.07.017.10.1016/j.foodres.2009.07.017
    Search in Google Scholar
  80. 80. Wang, B., Li, D., Wang, L. J., & Özkan, N. (2010, March). Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions. Carbohydrate Polymers, 79, (4), 1130-1139. Retrieved October 25, 2015, from Science Direct database Web: http://www.sciencedirect.com. DOI:10.1016/j.carbpol.2009.10.053.10.1016/j.carbpol.2009.10.053
    Search in Google Scholar
  81. 81. Day L., Xu M., Oiseth S.K., Lundin L., Hemar Y. (2010, December). Dynamic rheological properties of plant cell wall particle dispersions. Colloids and Surfaces B: Biointerfaces, 81, (2), 461–467. Retrieved June 7, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.colsurfb.2010.07.041.10.1016/j.colsurfb.2010.07.04120719480
    Search in Google Scholar
  82. 82. McCann Thu H., Florence Fabre, Li Day. (2011, May). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles, Food Research International, 44, (4), 884–892. Retrieved January 12, 2016, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.foodres.2011.01.045.10.1016/j.foodres.2011.01.045
    Search in Google Scholar
  83. 83. Rodríguez-Carpena J.G., Morcuende D., Estévez M. (2011, October). Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage, Meat Science, 89, (2), 166–173. Retrieved September 23, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2011.04.013.10.1016/j.meatsci.2011.04.01321555188
    Search in Google Scholar
  84. 84. Tabarestani H S, Tehrani M M. (2014, February). Optimization of physicochemical properties of low-fat hamburger formulation using blend of soy flour, split-pea flour and wheat starch as part of fat replacer system. Journal of Food Processing and Preservation, 38, (1), 278–288. Retrieved August 28, 2015, from Wiley Online Library Web: http://onlinelibrary.wiley.com. DOI: 10.1111/j.1745-4549.2012.00774.x.10.1111/j.1745-4549.2012.00774.x
    Search in Google Scholar
  85. 85. Akin M.S., Kirmaci Z. (2014, August). Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe’s milk. International Journal of Dairy Technology, Vol 68, (1), 127-135. Retrieved August 28, 2015, from Wiley Online Library Web: http://onlinelibrary.wiley.com. DOI: 10.1111/1471-0307.12164.10.1111/1471-0307.12164
    Search in Google Scholar
  86. 86. Hygreeva D., Pandey M.C., Radhakrishna K. (2014, September). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products, Meat Science, 98, (1), 47–57. Retrieved March 16, 2015, from Science Direct database, Web: http://www.sciencedirect.com. DOI:10.1016/j.meatsci.2014.04.006.10.1016/j.meatsci.2014.04.00624845336
    Search in Google Scholar
  87. 87. Chugh B., Singh G., Kumbhar B. K. (2015, January). Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers, International Journal of Food Properties, 18:1446–1459. Retrieved June 5, 2015, from Taylor & Francis Online database, Web: http://www.tandfonline.com, DOI:10.1080/10942912.2013.833218.10.1080/10942912.2013.833218
    Search in Google Scholar
  88. 88. Namir Mohammad, Hassan Siliha, Mohamed Fawzy Ramadan. (2015, September). Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger. Food Measure, 9, (3), 305–312. Retrieved September 9, 2015, from Springer Link database, Web: http://link.springer.com.am.enformation.ro. DOI: 10.1007/s11694-015-9236-5.10.1007/s11694-015-9236-5
    Search in Google Scholar
DOI: https://doi.org/10.1515/aucft-2016-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 3 - 19
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
fat,
health,
fat substitutes,
fat mimetics
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Roxana Tufeanu, Ovidiu Tiţa, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 20 (2016): Issue 1 (June 2016)Next article