Carbohydrates as Fat Replacers

Annual Review of Food Science and Technology

Volumn 8, Issue , 2017, Pages 331-351

  Peng, Xingyun ^a   Yao, Yuan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Carbohydrates; Fat replacer; Interactions among food components; Textures

Indexed keywords

FOOD TECHNOLOGY; TEXTURES;

CHRONIC DISEASE; FAT REDUCTION; FAT REPLACEMENTS; FOOD COMPONENTS; MALTODEXTRINS; POLYDEXTROSE; QUALITY DETERIORATIONS; SENSORY QUALITIES;

CARBOHYDRATES;

ADMINISTRATION AND DOSAGE; CARBOHYDRATE DIET; FAT INTAKE; FOOD HANDLING; FOOD QUALITY; HUMAN; PROCEDURES;

DIETARY CARBOHYDRATES; DIETARY FATS; FOOD QUALITY; FOOD TECHNOLOGY; HUMANS;

EID: 85014211341     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030216-030034     Document Type: Review

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