236 related articles for article (PubMed ID: 26158872)
1. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.
do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Monteiro MJ; Madruga MS; Pintado MM
Food Funct; 2015 Aug; 6(8):2768-78. PubMed ID: 26158872
[TBL] [Abstract][Full Text] [Related]
2. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.
do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Madruga MS; Pintado MM
Food Funct; 2016 Sep; 7(9):4020-4029. PubMed ID: 27711901
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.
Guzek D; Głąbska D; Brodowska M; Godziszewska J; Górska-Horczyczak E; Pogorzelska E; Wojtasik-Kalinowska I; Wierzbicka A
J Sci Food Agric; 2017 Dec; 97(15):5327-5334. PubMed ID: 28485500
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix.
Han M; Clausen MP; Christensen M; Vossen E; Van Hecke T; Bertram HC
Food Funct; 2018 Jul; 9(7):4017-4027. PubMed ID: 29978871
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.
Kim S; Jin S; Choi J
J Sci Food Agric; 2017 Oct; 97(13):4501-4507. PubMed ID: 28304094
[TBL] [Abstract][Full Text] [Related]
11. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
Meat Sci; 2013 Feb; 93(2):145-52. PubMed ID: 23022579
[TBL] [Abstract][Full Text] [Related]
12. Effect of fat quality on sausage processing, texture, and sensory characteristics.
Baer AA; Dilger AC
Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
Aaslyng MD; Vestergaard C; Koch AG
Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
[TBL] [Abstract][Full Text] [Related]
15. Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.
Sánchez-Zapata E; Zunino V; Pérez-Alvarez JA; Fernández-López J
Meat Sci; 2013 Nov; 95(3):562-8. PubMed ID: 23793111
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
van den Hazelkamp GP; Houben JH; Krol B
Tijdschr Diergeneeskd; 1980 Nov; 105(21):900-11. PubMed ID: 7434328
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Sensory acceptability of raw and extruded bovine rumen protein in processed meat products.
Conti-Silva AC; Silva ME; Arêas JA
Meat Sci; 2011 Aug; 88(4):652-6. PubMed ID: 21414726
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
