This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF ...

The results of previous studies of the site of absorption of fat in the human small intestine using a test meal with a water-soluble reference substance have been criticized because of observations which have indicated that fat separates from the water-soluble marker in the stomach. It is now shown that the separation of fat and marker follows a sufficiently well-defined pattern to allow correc...

BACKGROUND AND OBJECTIVES In theory, infrared vibrational bands could be used for selective photothermolysis of lipid-rich tissues such as fat, sebaceous glands, or atherosclerotic plaques. STUDY DESIGN/MATERIALS AND METHODS Absorption spectra of human fat were measured, identifying promising bands near 1,210 and 1,720 nm. Photothermal excitation of porcine fat and dermis were measured with a...

Barltrop, D., and Oppe, T. E. (1973). Archives of Disease in Childhood, 48, 580. Calcium and fat absorption by low birthweight infants from a calciumsupplemented milk formula. The retention of calcium and fat by low birthweight infants from two milks differing only in their calcium content has been determined. Calcium supplementation of the milk formula resulted in enhanced retentions of calciu...

The lipolytic hypothesis of fat absorption advocated by Verzar and McDougall7 in 1936 maintains: that ingested fat undergoes emulsification to soap and complete hydrolysis to fatty acid and glycerol in the small intestine; that a solid pavement epithelial structure exists on the intestinal mucosal cells; that the fatty acids pass through the membrane as soluble complexes with bile salts, while ...

The effect of Bran and Hull retention on the sensory nutrient composition “Ogi flour prepared from maize, millet are sorghum were investigated. maize soaked for 72 hours, while was 48 decanted, washed wet milled into a paste which oven dried at 50°C 24 hours fine flour. proximate composition, functional properties, pasting properties “Ogi” determined as well evaluating properties. moisture cont...

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potenti...

The capacity of yolk sac (YS) utilization by the chick embryo may be affected by structural changes in the YS membrane (YSM) and by the mechanisms within its cells for digestion, absorption, and transfer of nutrients. Two experiments were conducted to examine structural and digestive changes in the YS of the broiler chick embryo; weights of embryo, YS, and YSM, as well as the total area of the ...

Dietary fat contributes significantly to the energy requirements of poultry. Not all species are able to increase their absorptive capacity for fats in response to a high fat diet. The effects of a high fat diet (10% canola oil) on the lipid absorption and deposition in the liver, breast and thigh muscles of male and female Japanese quail were investigated. Thirty-eight Japanese quail (Coturnix...