Publications by authors named "Joao L F Paschoa"
Article Synopsis
- Xylo-oligosaccharides (XOS) derived from plant material were used to create a gel that can replace pork fat in meat products, leading to healthier options.
- The study found that substituting pork fat with this gel reduced total fat by about 30% and improved the lipid profile, making it healthier.
- Analysis showed that meat products with XOS had a more compact structure and maintained similar properties to traditional products, making XOS a practical and beneficial alternative for reducing fat content in meats while adding prebiotic benefits.
