The food industry has been extremely successful in creating a broad range of delicious,
affordable, convenient, and safe food and beverage products. However, many of these …

The reduction of fat content is an important issue in the formulation of bakery products. In this
work, the fat content in sugar-snap cookies was reduced by replacing a commercial …

Abstract Background In Greece, nearly a third of savory baked goods (SBGs) exceeded the
limit of 2 g of nonruminant or industrial trans fatty acids (i-TFA) per 100 g fat in 2015. The …

Due to the high consumption of fat-rich processed foods, efforts are being done to reduce
their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA) …

Background/objectives Population´ s dietary intake of saturated fat, sodium, and sugars is
higher than the current recommendations in Spain and most European countries …

In the context of global public health concerns, reducing the fat and sugar content of baked
goods has become a major priority. The excessive consumption of sugar and fat is …

Background: It is common for consumers to purchase ultra-processed foods that are
perceived to have health risks, and this phenomenon is rarely explained in the existing …

This study explores the use of dietary fiber-rich waste products as alternatives to traditional
wheat flour in biscuit production, with the aim of improving nutritional profiles and valorizing …

In pastry products, functional food can be developed by adding nutrients or additional
components that are not generally found in these food sources. One of them is the choux …

A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy
protein suspension were used in the elaboration of a cake to avoid the use of ingredients of …