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1      Olestra is a nonabsorbable, energy-free fat substitute.
2 eir high-fat counterparts through the use of fat substitutes.
3 ural properties of food products and also as fat substitutes.
4  formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of pol
5     These results suggest ARB as a promising fat substitute, capable of maintain the quality aspects
6 et (33% fat), fat-reduced diet (25% fat), or fat-substituted diet (one-third of dietary fat replaced
7 investigating the effects of reduced fat and fat substituted foods on energy intake, fat intake and b
8 with rice bran oil (1/3 of the total dietary fat) substituted for an oil blend that had a fatty acid
9 ence suggesting a protective role of omega-6 fats substituting for saturated fats for CHD prevention.
10              Body weight and body fat in the fat-substituted group declined by a mean (+/- SEM) of 6.
11  -6.57, -1.81), that between the control and fat-substituted groups was -2.55 +/- 1.21 kg (-0.13, -4.
12 ence in body fat between the fat-reduced and fat-substituted groups was -4.19 +/- 1.19 kg (95% CI: -6
13                                   Human milk fat substitute (HMFS) is a class of structured lipid tha
14                               When used as a fat substitute in mayonnaise, dual-modified starches, pa
15 eogels with spirulina can serve as effective fat substitutes in vegan product formulations, offering
16 Food and Drug Administration approval of the fat substitute olestra (sucrose polyester) called for ac
17 gy intake is affected when the nonabsorbable fat substitute olestra is used to uncouple the sensory p
18 ng nonfat potato chips manufactured with the fat substitute olestra).
19 t experiment, we examined whether use of the fat substitute, olestra, affect energy balance by compar
20  a promising platform for rational design of fat-substituted plant-based ice creams.
21                   Olestra is a nonabsorbable fat substitute that consists of fatty acids esterified t
22        Olestra, a nonabsorbable, energy-free fat substitute used in snack foods, has been anecdotally