mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...

the percentage of fat in liver wet and dry matter, liver moist and dry matter and their relationship were investigated based on species, sex and age of 384 slaughtered animals including 114 cows, 100 buffaloes, 147 sheep and 23 goats from 2008 to 2010 in urmia, iran. mean percentage of fat in liver wet and dry matter, and liver dry matter in cows were 3.6%, 1.1%, 29.7%, buffaloes were 5.3%, 1.5...

so far several animal and case-control studies have confirmed this hypothesis that dietary fat increases the risk of breast cancer. however, cohort studies have not shown this relationship. the aim of this study was to review the studies on the relationship between dietary fat intake and breast cancer risk among women. electronic database pubmed and google scholar were searched using the

objective: dietary changes playmajor risk roles in oxidative stress andcardiovascular disease and modulate normal metabolic function. the present study was designed to investigate the ameliorative potential of different extracts of hemidesmus indicus to experimental high-fat diet in wistar rats, and their possible mechanism of action.  materials and methods: male wistar rats were divided into 6...

background: functional ovarian cysts (foc) are one of the most common gynecological problems among women of reproductive age. some studies have shown that diet may affect the function of the ovaries, so this study was performed to determine the association between the amount of dietary fat and functional ovarian cysts. methods: this case-control study was performed on 264 female patients (132 w...

current interests towards lowering fat content in food products and producing healthier and safer foods, have convinced ice cream manufacturers to substitute milk fat in ice cream with either carbohydrate or protein based fat replacers. in the present work, reduced-fat ice cream (5% fat) was produced using milk protein concentrate (65%) and inulin as fat replacers (0, 2 and 4%) as well as two t...