230 related articles for article (PubMed ID: 22063660)
1. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.
Yang HS; Choi SG; Jeon JT; Park GB; Joo ST
Meat Sci; 2007 Feb; 75(2):283-9. PubMed ID: 22063660
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology.
Murphy SC; Gilroy D; Kerry JF; Buckley DJ; Kerry JP
Meat Sci; 2004 Mar; 66(3):689-701. PubMed ID: 22060879
[TBL] [Abstract][Full Text] [Related]
3. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.
Kim HW; Choi MS; Hwang KE; Song DH; Kim YJ; Ham YK; Chang SJ; Lim YB; Choi YS; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):133-40. PubMed ID: 26760930
[TBL] [Abstract][Full Text] [Related]
4. Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages.
Mittal GS; Barbut S
Meat Sci; 1993; 35(1):93-103. PubMed ID: 22060839
[TBL] [Abstract][Full Text] [Related]
5. Properties of duck meat sausages supplemented with cereal flours.
Yang HS; Ali MS; Jeong JY; Moon SH; Hwang YH; Park GB; Joo ST
Poult Sci; 2009 Jul; 88(7):1452-8. PubMed ID: 19531717
[TBL] [Abstract][Full Text] [Related]
6. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage.
Lin KW; Huang CY
Meat Sci; 2008 Aug; 79(4):615-22. PubMed ID: 22063022
[TBL] [Abstract][Full Text] [Related]
8. Low-fat meat products-technological problems with processing.
Keeton JT
Meat Sci; 1994; 36(1-2):261-76. PubMed ID: 22061464
[TBL] [Abstract][Full Text] [Related]
9. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
Olivares A; Navarro JL; Salvador A; Flores M
Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
[TBL] [Abstract][Full Text] [Related]
10. Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage.
Cáceres E; García ML; Selgas MD
Meat Sci; 2008 Oct; 80(2):183-93. PubMed ID: 22063321
[TBL] [Abstract][Full Text] [Related]
11. Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores.
Yuan S; Chang SK
J Food Sci; 2007 Mar; 72(2):S136-45. PubMed ID: 17995855
[TBL] [Abstract][Full Text] [Related]
12. Quality characteristics of Chinese sausages made from PSE pork.
Kuo CC; Chu CY
Meat Sci; 2003 Aug; 64(4):441-9. PubMed ID: 22063126
[TBL] [Abstract][Full Text] [Related]
13. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
Nowak B; von Mueffling T; Grotheer J; Klein G; Watkinson BM
J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
[TBL] [Abstract][Full Text] [Related]
14. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.
García-García E; Totosaus A
Meat Sci; 2008 Apr; 78(4):406-13. PubMed ID: 22062459
[TBL] [Abstract][Full Text] [Related]
15. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters.
Lurueña-Martínez MA; Vivar-Quintana AM; Revilla I
Meat Sci; 2004 Nov; 68(3):383-9. PubMed ID: 22062406
[TBL] [Abstract][Full Text] [Related]
16. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
Abbasi E; Amini Sarteshnizi R; Ahmadi Gavlighi H; Nikoo M; Azizi MH; Sadeghinejad N
Meat Sci; 2019 Jan; 147():135-143. PubMed ID: 30243231
[TBL] [Abstract][Full Text] [Related]
17. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
Wang W; Wang X; Zhao W; Gao G; Zhang X; Wang Y; Wang Y
J Texture Stud; 2018 Jun; 49(3):300-308. PubMed ID: 28921519
[TBL] [Abstract][Full Text] [Related]
18. Design of a new cooked meat sausage enriched with calcium.
Cáceres E; García ML; Selgas MD
Meat Sci; 2006 Jun; 73(2):368-77. PubMed ID: 22062310
[TBL] [Abstract][Full Text] [Related]
19. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
[TBL] [Abstract][Full Text] [Related]
20. Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids.
Houben JH; Krol B
Meat Sci; 1980 Dec; 5(1):57-70. PubMed ID: 22055881
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
