217 related articles for article (PubMed ID: 23567131)
1. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
Álvarez D; Barbut S
Meat Sci; 2013 Jul; 94(3):320-7. PubMed ID: 23567131
[TBL] [Abstract][Full Text] [Related]
2. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.
Youssef MK; Barbut S
Meat Sci; 2009 Jun; 82(2):228-33. PubMed ID: 20416752
[TBL] [Abstract][Full Text] [Related]
3. Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose.
Vasquez Mejia SM; de Francisco A; Bohrer BM
Meat Sci; 2019 Jul; 153():58-65. PubMed ID: 30913409
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
Youssef MK; Barbut S
J Food Sci; 2010 Mar; 75(2):S108-14. PubMed ID: 20492255
[TBL] [Abstract][Full Text] [Related]
5. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
Rodriguez Furlán LT; Padilla AP; Campderrós ME
Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
[TBL] [Abstract][Full Text] [Related]
6. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
Keenan DF; Resconi VC; Kerry JP; Hamill RM
Meat Sci; 2014 Mar; 96(3):1384-94. PubMed ID: 24361558
[TBL] [Abstract][Full Text] [Related]
7. Effect of gellan gum on functional properties of low-fat chicken meat batters.
Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
[TBL] [Abstract][Full Text] [Related]
8. Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems.
Vasquez Mejia SM; de Francisco A; Manique Barreto PL; Damian C; Zibetti AW; Mahecha HS; Bohrer BM
Meat Sci; 2018 Sep; 143():210-218. PubMed ID: 29800926
[TBL] [Abstract][Full Text] [Related]
9. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
Barbut S; Youssef MK
J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
[TBL] [Abstract][Full Text] [Related]
10. Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate.
Nieto G; Xiong YL; Payne F; Castillo M
Meat Sci; 2015 Feb; 100():262-8. PubMed ID: 25460135
[TBL] [Abstract][Full Text] [Related]
11. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
Latoch A; Glibowski P; Libera J
Acta Sci Pol Technol Aliment; 2016; 15(3):311-320. PubMed ID: 28071030
[TBL] [Abstract][Full Text] [Related]
12. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
Barbut S; Somboonpanyakul P; Quinton M; Smith A
Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
[TBL] [Abstract][Full Text] [Related]
13. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch.
Bañón S; Díaz P; Nieto G; Castillo M; Alvarez D
Meat Sci; 2008 Nov; 80(3):649-55. PubMed ID: 22063577
[TBL] [Abstract][Full Text] [Related]
14. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
Jiménez-Colmenero F; Cofrades S; López-López I; Ruiz-Capillas C; Pintado T; Solas MT
Meat Sci; 2010 Mar; 84(3):356-63. PubMed ID: 20374797
[TBL] [Abstract][Full Text] [Related]
15. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
Baracco Y; Rodriguez Furlán LT; Campderrós ME
Food Sci Technol Int; 2017 Apr; 23(3):245-253. PubMed ID: 27956651
[TBL] [Abstract][Full Text] [Related]
16. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
[TBL] [Abstract][Full Text] [Related]
17. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels.
Jiang S; Cao CA; Xia XF; Liu Q; Kong BH
J Food Sci; 2019 May; 84(5):1068-1077. PubMed ID: 30990884
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of bamboo salt on the physicochemical properties of meat emulsion systems.
Kim HY; Lee ES; Jeong JY; Choi JH; Choi YS; Han DJ; Lee MA; Kim SY; Kim CJ
Meat Sci; 2010 Dec; 86(4):960-5. PubMed ID: 20826069
[TBL] [Abstract][Full Text] [Related]
20. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
Öztürk B; Urgu M; Serdaroğlu M
J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]