331 related articles for article (PubMed ID: 23906753)
1. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
Asuming-Bediako N; Jaspal MH; Hallett K; Bayntun J; Baker A; Sheard PR
Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
[TBL] [Abstract][Full Text] [Related]
2. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
Wang X; Xie Y; Li X; Liu Y; Yan W
Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
[TBL] [Abstract][Full Text] [Related]
3. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
Delgado-Pando G; Cofrades S; Rodríguez-Salas L; Jiménez-Colmenero F
Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
[TBL] [Abstract][Full Text] [Related]
4. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
Ospina-E JC; Cruz-S A; Pérez-Alvarez JA; Fernández-López J
Meat Sci; 2010 Mar; 84(3):491-7. PubMed ID: 20374815
[TBL] [Abstract][Full Text] [Related]
5. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
López-López I; Cofrades S; Cañeque V; Díaz MT; López O; Jiménez-Colmenero F
Meat Sci; 2011 Sep; 89(1):27-34. PubMed ID: 21497025
[TBL] [Abstract][Full Text] [Related]
6. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
[TBL] [Abstract][Full Text] [Related]
7. Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.
Cheong LZ; Zhang H; Nersting L; Jensen K; Haagensen JA; Xu X
Meat Sci; 2010 Aug; 85(4):691-9. PubMed ID: 20416789
[TBL] [Abstract][Full Text] [Related]
8. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Jiménez-Colmenero F
Meat Sci; 2014 Dec; 98(4):795-803. PubMed ID: 25150632
[TBL] [Abstract][Full Text] [Related]
9. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
Utama DT; Jeong HS; Kim J; Barido FH; Lee SK
Poult Sci; 2019 Jul; 98(7):3059-3066. PubMed ID: 30877751
[TBL] [Abstract][Full Text] [Related]
10. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
Utrilla MC; García Ruiz A; Soriano A
Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
[TBL] [Abstract][Full Text] [Related]
11. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Shin DJ; Lee HJ; Lee D; Jo C; Choe J
Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
[TBL] [Abstract][Full Text] [Related]
12. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
Freire M; Bou R; Cofrades S; Solas MT; Jiménez-Colmenero F
J Sci Food Agric; 2016 Feb; 96(3):900-8. PubMed ID: 25752293
[TBL] [Abstract][Full Text] [Related]
13. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
Nieto G; Martínez L; Castillo J; Ros G
J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
[TBL] [Abstract][Full Text] [Related]
14. Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.
Muguerza E; Ansorena D; Astiasarán I
Meat Sci; 2003 Dec; 65(4):1361-7. PubMed ID: 22063780
[TBL] [Abstract][Full Text] [Related]
15. Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil.
Morais CS; Morais Júnior NN; Vicente-Neto J; Ramos EM; Almeida J; Roseiro C; Santos C; Gama LT; Bressan MC
Meat Sci; 2013 Oct; 95(2):403-11. PubMed ID: 23747636
[TBL] [Abstract][Full Text] [Related]
16. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
Rodríguez-Carpena JG; Morcuende D; Estévez M
J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
[TBL] [Abstract][Full Text] [Related]
17. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.
Muguerza E; Gimeno O; Ansorena D; Bloukas JG; Astiasarán I
Meat Sci; 2001 Nov; 59(3):251-8. PubMed ID: 22062779
[TBL] [Abstract][Full Text] [Related]
18. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
[TBL] [Abstract][Full Text] [Related]
19. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
Nacak B; Öztürk-Kerimoğlu B; Yıldız D; Çağındı Ö; Serdaroğlu M
Meat Sci; 2021 Jun; 176():108464. PubMed ID: 33618129
[TBL] [Abstract][Full Text] [Related]
20. Reduced-fat bologna sausages with improved lipid fraction.
Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]