The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and em...

background: the type of body fat distribution has an important role for identifying risk of diseases. one of the simple anthropometric indexes for estimating type of body fat distribution is waist circumference index. this study is aimed to determine the type of body fat distribution in postmenopausal women and its related factors. methods: this is a cross sectional descriptive analytical study...

background :some results exist on fetuin-a as marker for vascular disease in type 2diabetes. we examined the relationship between serum fetuin-a with some factors, in patients with type 2 diabetes mellitus (t2dm).   methods : from october 2012 to june 2013, a total of 131 t2dm patients were recruited and evaluated for various parameters including homa-ir, apo-a1, apo-b100, body fat percentage a...

the effects of probiotics and antibiotics and fat type in diet on broiler performance were studied by using 900 one-day old ross 308 chicks in a three × three factorial arrangement with three types of fat (nonfat, three percent fatty acid and three percent soy oil) and three growth promoters (without gp, flavomycin and protexin) in completely randomized design with four replicates per each trea...

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...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...