Consumer characteristics associated with low fat, low cholesterol foods
نویسندگان
چکیده
منابع مشابه
improving textural and sensory characteristics of low-fat uf feta cheese made with fat replacers
saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...
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Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat...
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OBJECTIVE This case-control study used both healthy blood donors and psychiatric inpatients as controls and controlled for gender, age, low body mass index, alcohol and nicotine use, and aggressive and impulsive behaviors to examine the association between low serum cholesterol levels and suicide attempts. METHOD At a Spanish general hospital, the recruitment included 417 patients with suicid...
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ژورنال
عنوان ژورنال: The International Food and Agribusiness Management Review
سال: 1998
ISSN: 1096-7508
DOI: 10.1016/s1096-7508(99)80027-5