A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110044
Author(s):  
Burcu Öztürk-Kerimoğlu ◽  
Ayşe Kara ◽  
Müge Urgu-Öztürk ◽  
Meltem Serdaroğlu
Keyword(s):  
Olive Oil ◽  
Oil Emulsion ◽  
Animal Fat ◽  
Meat Batters

scholarly journals Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

2015 ◽  
Vol 52 (10) ◽  
pp. 6749-6755 ◽  
Author(s):  
Imène Felfoul ◽  
Salwa Bornaz ◽  
Aroua Baccouche ◽  
Ali Sahli ◽  
Hamadi Attia
Keyword(s):  
Olive Oil ◽  
Bovine Milk ◽  
Sensory Attributes ◽  
Low Fat ◽  
Oil Emulsion ◽  
Gouda Cheese

Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

2019 ◽  
Vol 122 ◽  
pp. 129-136 ◽  
Author(s):  
Marta Alejandre ◽  
Iciar Astiasarán ◽  
Diana Ansorena ◽  
Shai Barbut
Keyword(s):  
Canola Oil ◽  
Animal Fat ◽  
Meat Batters

Intravenous Olive Oil Emulsion

BMJ ◽  
1935 ◽  
Vol 1 (3874) ◽  
pp. 738-738 ◽  
Author(s):  
A. C. Frazer
Keyword(s):  
Olive Oil ◽  
Oil Emulsion

Effects of Intravenous Administration of Fat Emulsion on Formed Blood Elements and Body Temperature in Dogs

1956 ◽  
Vol 187 (1) ◽  
pp. 107-112 ◽  
Author(s):  
H. C. Meng ◽  
Hertha Cress ◽  
John B. Youmans
Keyword(s):  
Body Temperature ◽  
Olive Oil ◽  
Intravenous Administration ◽  
Rectal Temperature ◽  
Fat Emulsion ◽  
Oral Ingestion ◽  
Oil Emulsion ◽  
Heparin Administration ◽  
Healthy Dogs ◽  
Blood Elements

Intravenous administration of a 10% olive oil emulsion or lymph to healthy dogs anesthetized with Nembutal produced marked thrombocytopenia, leucopenia, neutropenia, eosinopenia, lymphopenia, increase in mechanical fragility of erythrocytes, and increase in hematocrit. The increase in mechanical fragility of erythrocytes correlated directly with the degree of lipemia. Heparin administration accelerated the removal of the injected fat from the circulation and hastened the return to normal of the formed blood elements. The changes in the formed blood elements were more marked and persisted longer in the dogs receiving piromen. The changes in the formed blood elements following oral ingestion of olive oil were either mild or insignificant except for the moderate eosinophilia. Elevation of rectal temperature and persistent lymphopenia were observed only in the animals receiving emulsion and piromen. It is concluded that the changes in formed blood elements, including the increase in mechanical fragility of erythrocytes following intravenous administration of fat emulsion, did not seem to correlate with the rise of body temperature.

scholarly journals Development of Soy Milk Based Functional Fruit Yogurt Fortified with Extra Virgin Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 1-3
Author(s):  
Md. Wadud Ahmed ◽  
Md. Sharifur Rahman
Keyword(s):  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
World Health ◽  
Cow Milk ◽  
Soy Milk ◽  
Overall Acceptability ◽  
Animal Fat ◽  
Bottom Portion

Cardiovascular diseases (CVD) and obesity are the most increasing world health challenge in recent days. To prevent these health problems, food researchers are intensively focusing to replace animal fat by healthy vegetable item with incorporation of different bioactive compounds. This study was conducted to develop a novel yogurt using different ratio of soy and cow milk. Blueberry pulp, extra virgin olive oil and stevia were used in the bottom portion to enhance functionality of the developed yogurt against CVD. All developed yogurt samples were analyzed for taste, texture and overall acceptability. Sensory analysis showed that, the yogurt developed from 75% soy milk and 25% cow milk had the highest overall acceptability.

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