Biomaterial Database

An integrated approach to the development of reduced-fat food emulsions. 1998

D J McClements, and K Demetriades

Department of Food Science, University of Massachusetts, Amherst 01003, USA.

UI	MeSH Term	Description	Entries
D004041	Dietary Fats	Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.	Fats, Dietary,Dietary Fat,Fat, Dietary
D004355	Drug Stability	The chemical and physical integrity of a pharmaceutical product.	Drug Shelf Life,Drugs Shelf Lives,Shelf Life, Drugs,Drug Stabilities,Drugs Shelf Life,Drugs Shelf Live,Life, Drugs Shelf,Shelf Life, Drug,Shelf Live, Drugs,Shelf Lives, Drugs
D004655	Emulsions	Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES.	Emulsion
D005502	Food	Substances taken in by the body to provide nourishment.	Foods
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D005524	Food Technology	The application of knowledge to the food industry.	Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D019358	Fat Substitutes	Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats.	Artificial Fats,Artificial Fat,Fat Substitute,Fat, Artificial,Fats, Artificial,Substitute, Fat,Substitutes, Fat