Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues
TLDR
In this paper, the authors presented gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes, and found that analog sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour cream.Citations
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The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream
Mariola Kozłowska,Małgorzata Ziarno,Magdalena Rudzińska,Małgorzata Majcher,Jolanta Małajowicz,Karolina Michewicz +5 more
TL;DR: In this article , the essential oils of lemon peels, clove buds, and juniper berries were obtained by steam distillation and characterized using gas chromatography-mass spectrometry to determine their chemical compositions and effects on the viability of seven Bifidobacterium strains.
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Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex
Ihor Ustymenko,L. Bal-Prylypko,M. Nikolaenko,A.O. Ivaniuta,Nina Tverezovska,I.P. Chumachenko,O.S. Pylypchuk,Tatyana Rozbytska,Mykola Gruntovskyi,Viktoriia Melnik +9 more
TL;DR: In this article , the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream was investigated.
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Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey
Laura Jaramillo Gaviria,Mónica María Durango Zuleta,Iván Alonso Celis Castaño,Eddy Yhomara Rúa Osorio +3 more
TL;DR: In this article , the effect of sweet whey on the quality properties in terms of acceptance of a dressing was evaluated, where milk was replaced with 60% and 100% by whey.
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Exposure Assessment of Trans-Fatty Acids through Consumptionof Sour Cream in Yerevan
TL;DR: It was discovered that TFA daily intake through sour cream consumption does not exceed the recommended threshold value (≤ 1 E %).
References
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Palm Oil Consumption Increases LDL Cholesterol Compared with Vegetable Oils Low in Saturated Fat in a Meta-Analysis of Clinical Trials
TL;DR: The effects of palm oil on blood lipids are as expected on the basis of its high saturated fat content, which supports the reduction in palm oil use by replacement with vegetable oils low in saturated and trans fat.
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Exploring the Factors That Affect Blood Cholesterol and Heart Disease Risk: Is Dietary Cholesterol as Bad for You as History Leads Us to Believe?
Mitchell M. Kanter,Penny M. Kris-Etherton,Maria Luz Fernandez,Kasey C. Vickers,David L. Katz +4 more
TL;DR: This paper summarizes presentations given at the 2011 Experimental Biology meetings about the latest research and a paleoanthropological perspective pertaining to the relationship between dietary cholesterol intake and cardiovascular disease risk and suggests how otherwise healthy foods can be incorporated in the diet to meet current dietary cholesterol recommendations.
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