Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases-Reference-Cited by-同舟云学术

Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases

Published:2019-12-03 Issue:1 Volume:8 Page:16-22
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Chen Yuwei¹^ORCID,She Yongbo²,Zhang Ruisan³,Wang Jieying¹,Zhang Xiaohua³,Gou Xingchun³

Affiliation:

1. Shaanxi Key Laboratory of Brain Disorders Department of Public Health Xi’an Medical University Xi’an China

2. Metabolic and Cardiovascular Diseases Laboratory Li Ka Shing Centre for Health Research Innovation University of Alberta Edmonton Alberta Canada

3. Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational Medicine Xi’an Medical University Xi’an China

Funder

China Scholarship Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1303

Reference30 articles.

1. American Heart Association(2017).Advisory: Replacing saturated fat with healthier fat could lower cardiovascular risk. AHA News. Retrieved fromhttps://www.heart.org/en/news/2018/07/17/advisory-replacing-saturated-fat-withhealthier-fat-could-lower-cardiovascular-risks

2. Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

3. Utilization of Modified Wheat and Tapioca Starches as Fat Replacements in Bread Formulation

4. Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial

5. Fat Replacer

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