scholarly journals Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics

2020 ◽  
Vol 7 (1) ◽  
pp. 55-62
Author(s):  
El-Safty, M. S. Safaa M. Mokbel
Keyword(s):  
Rheological Characteristics ◽  
Low Fat ◽  
Kashkaval Cheese ◽  
The Impact

scholarly journals Interaction between dietary fat and exercise on excess postexercise oxygen consumption

2014 ◽  
Vol 306 (9) ◽  
pp. E1093-E1098 ◽  
Author(s):  
Elizabeth A. Frost ◽  
Leanne M. Redman ◽  
Lilian de Jonge ◽  
Jennifer Rood ◽  
Jeffrey J. Zachwieja ◽  
...  
Keyword(s):  
Physical Activity ◽  
Energy Balance ◽  
Energy Expenditure ◽  
Dietary Fat ◽  
High Fat ◽  
Low Fat ◽  
Respiration Chamber ◽  
The Impact ◽  
Excess Postexercise Oxygen Consumption ◽  
Single Blind

The objective of this study was to determine the effect of increased physical activity on subsequent sleeping energy expenditure (SEE) measured in a whole room calorimeter under differing levels of dietary fat. We hypothesized that increased physical activity would increase SEE. Six healthy young men participated in a randomized, single-blind, crossover study. Subjects repeated an 8-day protocol under four conditions separated by at least 7 days. During each condition, subjects consumed an isoenergetic diet consisting of 37% fat, 15% protein, and 48% carbohydrate for the first 4 days, and for the following 4 days SEE and energy balance were measured in a respiration chamber. The first chamber day served as a baseline measurement, and for the remaining 3 days diet and activity were randomly assigned as high-fat/exercise, high-fat/sedentary, low-fat/exercise, or low-fat/sedentary. Energy balance was not different between conditions. When the dietary fat was increased to 50%, SEE increased by 7.4% during exercise ( P < 0.05) relative to being sedentary (baseline day), but SEE did not increase with exercise when fat was lowered to 20%. SEE did not change when dietary fat was manipulated under sedentary conditions. Physical activity causes an increase in SEE when dietary fat is high (50%) but not when dietary fat is low (20%). Dietary fat content influences the impact of postexercise-induced increases in SEE. This finding may help explain the conflicting data regarding the effect of exercise on energy expenditure.

scholarly journals Effects of dietary cholesterol and fat on serum non-cholesterol sterols according to different apolipoprotein E subgroups among healthy men

2008 ◽  
Vol 100 (2) ◽  
pp. 373-379 ◽  
Author(s):  
Markku J. Nissinen ◽  
Helena Gylling ◽  
Tatu A. Miettinen
Keyword(s):  
Cholesterol Synthesis ◽  
Cholesterol Metabolism ◽  
Dietary Cholesterol ◽  
Serum Levels ◽  
High Cholesterol ◽  
High Fat ◽  
Low Fat ◽  
Apo E ◽  
The Impact ◽  
Low Cholesterol

The impact of apo E phenotypes on applicability of relative cholesterol synthesis (lathosterol:cholesterol) and absorption (ratios of cholestanol, campesterol and sitosterol to cholesterol) during diets of various cholesterol and fat content is unclear. We examined and compared with each other both relative and absolute synthesis and absorption among twenty-nine men, of whom eight, nine and twelve had apo E phenotypes 2 (2/2, 2/3, 2/4), 3 (3/3) and 4 (3/4, 4/4), respectively. Serum lipids, lipoproteins, sterols and cholesterol metabolism were examined on four subsequent diets: high-cholesterol high-fat (home diet; HD), low-cholesterol low-fat (LCLF), high-cholesterol low-fat (HCLF) and low-cholesterol high-fat (LCHF). LDL-cholesterol (LDL-C) level was about 40 % lower (P < 0·05) in apo E2 than apo E3 and E4 groups irrespective of dietary fat and cholesterol. Serum proportions of phytosterols were determined apo E-dependently on LCLF and HCLF, and those of lathosterol, cholestanol and campesterol were increased in apo E2 and E3 groups (P < 0·05 for each v. HD). Serum proportion of sitosterol reflected almost consistently apo E phenotype (r range+0·308 to+0·383; P range 0·214–0·011). Relative cholesterol synthesis and absorption reflected respective absolute values during each diet in the apo E4 group (r range+0·713 to+0·893; P < 0·05 for each), but only during HD (r+0·594; P = 0·015) in the apo E2+E3 group. The consumption of a high amount of fat did not interfere with cholesterol metabolism or serum levels of LDL-C differently in apo E phenotypes. Surrogate sterol markers of cholesterol metabolism reflected absolute ones (especially in the apo E4 group) and apo E phenotypes despite variable amounts of dietary cholesterol and fat.

Abstract 19836: Lipid Metabolism is Modified by the Interaction Between Cholesteryl Ester Transfer Protein Gene Polymorphism and Mediterranean Diet in Patients in Secondary Prevention for Cardiovascular Disease

Circulation ◽  
2014 ◽  
Vol 130 (suppl_2) ◽  
Author(s):  
Antonio Garcia Rios ◽  
Francisco Gomez-Delgado ◽  
Ana Isabel Perez Caballero ◽  
Andreea Corina-Baba ◽  
Vanesa Navarro-Martos ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Lipid Metabolism ◽  
Cholesteryl Ester ◽  
Mediterranean Diet ◽  
Cholesteryl Ester Transfer Protein ◽  
Dietary Intervention ◽  
Intervention Group ◽  
Low Fat ◽  
Transfer Protein ◽  
The Impact

Introduction: Cholesteryl ester transfer protein (CETP) gene has been implicated in lipid metabolism. However, little is known about the impact of this gene on coronary heart disease (CHD) patients and its interaction with diet. Hypothesis: To evaluate whether the chronic consumption of a Mediterranean diet enriched in olive oil, compared with a Low fat diet, interacts with the rs3764261 SNP at CETP locus in order to modify lipid metabolism among MetS patients from the CORDIOPREV clinical trial Methods: Plasma lipid concentrations and rs3764261 genotypes were determined in 424 MetS subjects participating in the CORDIOPREV clinical trial. Gene-diet interactions were analyzed after a year of dietary intervention (Mediterranean diet (35% fat, 22% MUFA) vs Low fat diet (28% fat, 12% MUFA)) Results: We found significant gene-diet interactions between rs3764261 SNP and the dietary pattern for HDL-C ( P=0.006 ) and triglyceride concentrations ( P=0.040 ). Specifically, after 12 months of Mediterranean diet intervention, subjects who were carriers of the minor T allele (TT+TG) displayed higher plasma HDL-C concentrations ( P=0.021 ) and lower triglycerides ( P=0.020 ) compared with homozygous for the major allele (GG). In contrast, in the Low fat intervention group no significant differences were found between CETP genotypes after 12 months of dietary treatment. Conclusions: Our data support the notion that a chronic consumption of a Mediterranean diet may play a contributing role in triggering lipid metabolism by interacting with the rs3764261 SNP at CETP gene locus in MetS patients

Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

2009 ◽  
Vol 23 (3) ◽  
pp. 980-987 ◽  
Author(s):  
Arno C. Alting ◽  
Fred van de Velde ◽  
Marja W. Kanning ◽  
Maurits Burgering ◽  
Leo Mulleners ◽  
...  
Keyword(s):  
Low Fat ◽  
The Impact

Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility

2020 ◽  
Vol 6 (2) ◽  
pp. 169-177 ◽  
Author(s):  
S.M. Kiiru ◽  
J.N. Kinyuru ◽  
B.N. Kiage ◽  
A.K. Marel
Keyword(s):  
Soy Protein ◽  
Protein Digestibility ◽  
Partial Substitution ◽  
Meat Production ◽  
In Vitro Protein Digestibility ◽  
Low Fat ◽  
Alternative Source ◽  
The Impact ◽  
Vitro Protein

The rapid increase in global population and the unsustainable conventional meat production have created demand for alternative animal-derived protein. Traditionally, soy has been utilised in structuring meat analogues. Currently, edible insects are researched as a potential alternative source of proteins and a valuable ingredient in development of meat analogues. High moisture extrusion was applied to a mixture of soy protein isolate (SPI) and full or low-fat cricket flour (CF) and the impact of cricket inclusion levels as well as extruder barrel temperature on the firmness and in vitro protein digestibility was evaluated. The SPI flour was substituted at 0 (control), 15, 30 and 45% and extruded on a laboratory co-rotating twin-screw extruder with a throughput of 1 kg/h at 150 rpm screw speed. Cooking temperature was varied at 120, 140 and 160 °C and water flowrate set to 10 ml/min. Texture as evaluated on all the treatments by texture profile analysis while the in vitro crude protein digestibility (CPD) was done on raw flours and extrudates with 15 and 45% CF inclusion and at 120 and 160 °C. The extrusion temperature had a negative correlation (r=-0.49) with the CPD but the CF inclusion had a correlation; r=0.71 (120 °C) and -0.28 (160 °C). The highest CPD (50%) was recorded from 45% full-fat CF extruded blend at 120 °C. Firmness was positively influenced (r=0.56) by temperature but negatively influenced (r≈-0.57) by CF inclusions at selected temperatures. Overall the low-fat CF blends had lower firmness values compared to their full-fat counterparts and control samples. The findings from this research demonstrated to be relevant for processing of high-protein and insect-based meat alternatives for food dependencies.

MODELLING OF EMULSION PROPERTIES BASED ON THE THE RHEOLOGICAL PROPERTIES

Tribologia ◽  
2017 ◽  
Vol 276 (6) ◽  
pp. 13-18
Author(s):  
Jolanta DRABIK ◽  
Magdalena TRZOS
Keyword(s):  
Experimental Data ◽  
Rheological Properties ◽  
Food Packaging ◽  
Production Method ◽  
High Accuracy ◽  
Viscous Fluids ◽  
Rheological Characteristics ◽  
Research Results ◽  
The Impact ◽  
Modelling Process

The article presents the research results of paraffin emulsion properties. The emulsions were developed for use in food packaging. The issue of modelling the rheological properties of these emulsions was presented. In the scope of the article, the analysis of the results of the impact of the production method on the variability of the rheological characteristics of emulsion is presented. In the research results, it has been shown that the use of the twofold homogenization process significantly improves the important properties due to the planned application of applying emulsion on packing paper. Modelling of this type of emulsion was carried out to describe the curves of their flow. In the modelling process, commonly used rheological equations were selected and adjusted to the results of emulsion properties tests. The following models were analysed: Bingham, Casson, and Herschel-Bulkley. The models parameters were established based the experimental data, and then the parameters of different models, for each emulsion, were compared. As a result of the rheological properties tests, it was shown that of the emulsions produced are the yielding and viscous fluids that are diluted by shear and can be described with a high accuracy by the Herschel-Bulkley model.

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