These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

587 related articles for article (PubMed ID: 25688689)

  • 1. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M; Cipriano TM; da Cruz AG; Santos BA; Pollonio MA; Campagnol PC
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
    Alves LAADS; Lorenzo JM; Gonçalves CAA; Santos BAD; Heck RT; Cichoski AJ; Campagnol PCB
    Meat Sci; 2016 Nov; 121():73-78. PubMed ID: 27288899
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Amorphous cellulose gel as a fat substitute in fermented sausages.
    Campagnol PC; dos Santos BA; Wagner R; Terra NN; Rodrigues Pollonio MA
    Meat Sci; 2012 Jan; 90(1):36-42. PubMed ID: 21676551
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
    Wang L; Li C; Ren L; Guo H; Li Y
    J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).
    Galvão AMMT; Costa GFD; Santos MD; Pollonio MAR; Hubinger MD
    Meat Sci; 2024 Oct; 216():109589. PubMed ID: 38970934
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS; Kim HW; Hwang KE; Song DH; Choi JH; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.
    da Silva SL; Amaral JT; Ribeiro M; Sebastião EE; Vargas C; de Lima Franzen F; Schneider G; Lorenzo JM; Fries LLM; Cichoski AJ; Campagnol PCB
    Meat Sci; 2019 Mar; 149():141-148. PubMed ID: 30528718
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ
    Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 17. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
    J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS; Park KS; Kim HW; Hwang KE; Song DH; Choi MS; Lee SY; Paik HD; Kim CJ
    Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
    Wolfer TL; Acevedo NC; Prusa KJ; Sebranek JG; Tarté R
    Meat Sci; 2018 Nov; 145():352-362. PubMed ID: 30031201
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 30.