background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...

conclusions some of the noninvasive body contouring devices in animal and human studies such as cryolipolysis, rf, lllt and hifu showed statistical significant effects on body contouring, removing unwanted fat and cellulite in some body areas. however, the clinical effects are mild to moderate, for example 2 - 4 cm circumference reduction as a sign of subcutaneous fat reduction during total tre...

this study is concerned with the viability of producing biodiesel from waste beef bone fat and evaluate this product according to the quality requirements defined by astm d- 6751. accordingly, beef bone fat was heated to remove the moisture under vacuum at 60 . alkaline catalysed transesterfication was carried out by  using 6:1 molar ratio of ethanol to fat in the presence of 1% w/w sodium hydr...

this study was conducted to evaluate production response of early lactating cows to rumen protected fats. twelve (nine multiparous and three primiparous) holstein cows (26±4 d in milk) were empolyed in a replicated 3×3 latin square design of 21-d periods. each period consisted of 14 days of adaptation and 7 days of sampling. cows received diets containing either one of two types of protected fa...

BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...

purpose although the contribution of physique and body composition in soccer performance was recognized, these parameters of physical fitness were not well-studied in adolescent players. aim of this study was to investigate physique and body composition across adolescence. methods male adolescents (n=297 aged 12.01–20.98 y), classified into nine one-year age-groups, child (control group, n=16 a...