110 related articles for article (PubMed ID: 22061147)
1. Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef patties.
Saleh NT; Ahmed ZS
Meat Sci; 1998 Nov; 50(3):285-93. PubMed ID: 22061147
[TBL] [Abstract][Full Text] [Related]
2. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
Kirkyol M; Akköse A
Food Sci Nutr; 2023 Nov; 11(11):7091-7099. PubMed ID: 37970419
[TBL] [Abstract][Full Text] [Related]
3. Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato.
Bhosale SS; Biswas AK; Sahoo J; Chatli MK; Sharma DK; Sikka SS
Food Sci Technol Int; 2011 Jun; 17(3):233-9. PubMed ID: 21652765
[TBL] [Abstract][Full Text] [Related]
4. Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.
Verma AK; Chatli MK; Kumar D; Kumar P; Mehta N
Asian-Australas J Anim Sci; 2015 Feb; 28(2):252-9. PubMed ID: 25557822
[TBL] [Abstract][Full Text] [Related]
5. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
El-Magoli SB; Laroia S; Hansen PM
Meat Sci; 1996; 42(2):179-93. PubMed ID: 22060683
[TBL] [Abstract][Full Text] [Related]
6. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.
Colle MC; Richard RP; Smith DM; Colle MJ; Loucks WI; Gray SJ; Reynolds ZD; Sutton HA; Nasados JA; Doumit ME
Meat Sci; 2019 Mar; 149():156-162. PubMed ID: 30528720
[TBL] [Abstract][Full Text] [Related]
7. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
[TBL] [Abstract][Full Text] [Related]
8. Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins-peas, lentils, and faba beans.
Kim T; Miller R; Laird H; Riaz MN
Food Sci Nutr; 2021 Aug; 9(8):4048-4056. PubMed ID: 34401056
[TBL] [Abstract][Full Text] [Related]
9. Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures.
Pematilleke N; Kaur M; Adhikari B; Torley PJ
J Texture Stud; 2022 Apr; 53(2):232-241. PubMed ID: 34250601
[TBL] [Abstract][Full Text] [Related]
10. Beef patty composition: effects of fat content and cooking method.
Berry BW; Leddy K
J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
[TBL] [Abstract][Full Text] [Related]
11. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
Bakhsh A; Lee SJ; Lee EY; Sabikun N; Hwang YH; Joo ST
Foods; 2021 Mar; 10(3):. PubMed ID: 33800417
[TBL] [Abstract][Full Text] [Related]
12. Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality.
Sun X; You J; Dong Y; Xu L; Maynard CJ; Owens CM
Foods; 2021 Oct; 10(10):. PubMed ID: 34681548
[TBL] [Abstract][Full Text] [Related]
13. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty.
Jeong HG; Jung DY; Jo K; Lee S; Choi YS; Yong HI; Jung S
Food Sci Anim Resour; 2021 May; 41(3):542-553. PubMed ID: 34017960
[TBL] [Abstract][Full Text] [Related]
14. Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.
Han JH; Keum DH; Hong SJ; Kim YJ; Han SG
Foods; 2023 Oct; 12(20):. PubMed ID: 37893624
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.
Serdaroğlu M; Kavuşan HS; İpek G; Öztürk B
Korean J Food Sci Anim Resour; 2018 Feb; 38(1):1-13. PubMed ID: 29725220
[TBL] [Abstract][Full Text] [Related]
16. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.
Samard S; Maung TT; Gu BY; Kim MH; Ryu GH
Food Sci Biotechnol; 2021 Mar; 30(3):395-403. PubMed ID: 33868750
[TBL] [Abstract][Full Text] [Related]
17. Development of gluten-free fish (
Romero MC; Fogar RA; Rolhaiser F; Clavero VV; Romero AM; Judis MA
J Food Sci Technol; 2018 May; 55(5):1889-1902. PubMed ID: 29666542
[TBL] [Abstract][Full Text] [Related]
18. Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.
Taylor J; Ahmed IAM; Al-Juhaimi FY; Bekhit AEA
Foods; 2020 Jan; 9(1):. PubMed ID: 31936123
[TBL] [Abstract][Full Text] [Related]
19. Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion.
Lee J; Kim H; Choi MJ; Cho Y
Food Sci Anim Resour; 2020 Mar; 40(2):262-273. PubMed ID: 32161921
[TBL] [Abstract][Full Text] [Related]
20. Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach.
Baugreet S; Kerry JP; Allen P; Hamill RM
Meat Sci; 2017 Dec; 134():111-118. PubMed ID: 28779717
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]