abstract: mayonnaise is probably one of the most widely used sauces worldwide. the oil content of traditionally mayonnaise is more than 65%. fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. in this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

The food industry has responded to the American Heart Association’s overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial rep...

Mammalians undergo dramatic organ-specific as well as metabolic and endocrine changes after birth. Nutrient intake shifts from continuous glucose supply via the placenta to discontinuous colostrum and milk intake with lactose and fat as main energy sources. The development of the neonatal calf is influenced by colostrum intake when compared with colostrum replacement diets. Besides establishing...

In addition to the fat content of muscle and adipose depots, the fatty acid composition of lipids affects meat quality. Furthermore, relevant reports are difficult to use for comparisons, in that samples were collected from muscles and fat depots at various anatomical locations and experiments entailed different objectives, designs, procedures and methodologies. Nonetheless, based on currently ...