Cargando…

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linoleni...

Descripción completa

Detalles Bibliográficos
Autores principales:	Malvano, Francesca, Laudisio, Mariachiara, Albanese, Donatella, d’Amore, Matteo, Marra, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455797/ https://www.ncbi.nlm.nih.gov/pubmed/36076831 http://dx.doi.org/10.3390/foods11172643

Ejemplares similares

Optimization of Hazelnut Spread Based on Total or Partial Substitution of Palm Oil
por: Marra, Francesco, et al.
Publicado: (2023)

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter
por: Pușcaș, Andreea, et al.
Publicado: (2022)

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer
por: Pintado, Tatiana, et al.
Publicado: (2020)

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat
por: Moon, Kyungwon, et al.
Publicado: (2021)

Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels
por: Pang, Min, et al.
Publicado: (2022)

The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies
por: Kim, Doyoung, et al.
Publicado: (2022)

Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax
por: Yilmaz, Emin, et al.
Publicado: (2021)

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate
por: Papadaki, Aikaterini, et al.
Publicado: (2020)

Olive Oil/Pluronic Oleogels for Skin Delivery of Quercetin: In Vitro Characterization and Ex Vivo Skin Permeability
por: Elmowafy, Mohammed, et al.
Publicado: (2021)

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application
por: Tang, Yan Ran, et al.
Publicado: (2021)

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel
por: Patel, Ashok R, et al.
Publicado: (2015)

Phytosterol‐based edible oleogels: A novel way of replacing saturated fat in food
por: Matheson, A., et al.
Publicado: (2018)

Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
por: Jeong, Sohui, et al.
Publicado: (2021)

Sensitive Detection of Escherichia coli O157:H7 in Food Products by Impedimetric Immunosensors
por: Malvano, Francesca, et al.
Publicado: (2018)

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review
por: Temkov, Mishela, et al.
Publicado: (2021)

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
por: Kwon, U-hui, et al.
Publicado: (2022)

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques
por: Lozano-Sánchez, Jesús, et al.
Publicado: (2014)

Use of Oleogels to Replace Margarine in Steamed and Baked Buns
por: Bascuas, Santiago, et al.
Publicado: (2021)

Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage
por: Branciari, Raffaella, et al.
Publicado: (2015)

A Doped Polyaniline Modified Electrode Amperometric Biosensor for Gluconic Acid Determination in Grapes
por: Albanese, Donatella, et al.
Publicado: (2014)

Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes
por: da Silva, Thais Lomonaco Teodoro, et al.
Publicado: (2023)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis
por: Grossi Bovi Karatay, Graziele, et al.
Publicado: (2022)

The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis
por: Richardson, Aislinn M., et al.
Publicado: (2021)

Rapid Detection of Deoxynivalenol in Dry Pasta Using a Label-Free Immunosensor
por: Malvano, Francesca, et al.
Publicado: (2022)

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
por: Sobolev, Roman, et al.
Publicado: (2023)

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
por: Leite, Ana, et al.
Publicado: (2022)

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties
por: Hamidioglu, Irfan, et al.
Publicado: (2022)

Black soldier fly larvae meal and fat can completely replace soybean cake and oil in diets for laying hens
por: Heuel, M., et al.
Publicado: (2021)

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
por: Mahmud, Niaz, et al.
Publicado: (2023)

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
por: Kozłowska, Mariola, et al.
Publicado: (2019)

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
por: Pradhan, Aditi, et al.
Publicado: (2023)

Oleogels as a Fat Substitute in Food: A Current Review
por: da Silva, Roberta Claro, et al.
Publicado: (2023)

Formulation and Characterization of Potential Antifungal Oleogel with Essential Oil of Thyme
por: Kasparaviciene, Giedre, et al.
Publicado: (2018)

Novel oleogel formulation based on amaranth oil: Physicochemical characterization
por: Kamali, Elahe, et al.
Publicado: (2019)

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels
por: Frolova, Yuliya, et al.
Publicado: (2022)

Impedimetric Label-Free Immunosensor on Disposable Modified Screen-Printed Electrodes for Ochratoxin A
por: Malvano, Francesca, et al.
Publicado: (2016)

Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie
por: Flores-García, Cassandra Lizeth, et al.
Publicado: (2023)

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
por: Alvarez, María Dolores, et al.
Publicado: (2021)

Engineering phytosterol-based oleogels for potential application as sustainable petrolatum replacement
por: Chen, Xiao-Wei, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_cp2414h8qigcadn54luo44r8s4