Changes in dietary energy with novel proteins and fats
1991
Gillatt, P.N. | Lee, S.M.
It is the purpose of this paper to review the three main groups of fat mimetics and to examine their properties and uses. It may be considered that these fat substitutes fall into two main groups: 1) those based on gels formed from modified starch or proteins; and 2) those based on fatty acids or fatty alcohols that are esterified to a number of components in such a way that metabolism of these compounds does not take place. Specifically, maltodextrins, polydextrose, simplesse, sucrose polyesters, trialkoxytricarballyate and trialkoxycitrate are discussed.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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