237 related articles for article (PubMed ID: 26158872)
21. 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]
22. Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages.
Bengtsson H; Montelius C; Tornberg E
Meat Sci; 2011 May; 88(1):75-81. PubMed ID: 21237576
[TBL] [Abstract][Full Text] [Related]
23. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. 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]
26. 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]
27. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage.
Girolami A; Napolitano F; Faraone D; Di Bello G; Braghieri A
Meat Sci; 2014 Jan; 96(1):610-6. PubMed ID: 24041911
[TBL] [Abstract][Full Text] [Related]
28. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
[TBL] [Abstract][Full Text] [Related]
29. Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.
Krkić N; Šojić B; Lazić V; Petrović L; Mandić A; Sedej I; Tomović V
Meat Sci; 2013 Mar; 93(3):767-70. PubMed ID: 23261537
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
Alejandre M; Poyato C; Ansorena D; Astiasarán I
Meat Sci; 2016 Nov; 121():107-113. PubMed ID: 27300155
[TBL] [Abstract][Full Text] [Related]
32. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
[TBL] [Abstract][Full Text] [Related]
35. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
Lorenzo JM; Montes R; Purriños L; Franco D
Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
[TBL] [Abstract][Full Text] [Related]
36. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
Salcedo-Sandoval L; Cofrades S; Ruiz-Capillas C; Carballo J; Jiménez-Colmenero F
Meat Sci; 2015 Mar; 101():95-102. PubMed ID: 25485511
[TBL] [Abstract][Full Text] [Related]
37. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding.
Fellendorf S; O'Sullivan MG; Kerry JP
Meat Sci; 2015 May; 103():75-82. PubMed ID: 25635779
[TBL] [Abstract][Full Text] [Related]
38. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
Pietrasik Z; Soladoye OP
J Sci Food Agric; 2021 Aug; 101(11):4464-4472. PubMed ID: 33432585
[TBL] [Abstract][Full Text] [Related]
39. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.
Huang L; Kong B; Zhao J; Liu Q; Diao X
J Agric Food Chem; 2014 Jul; 62(27):6390-9. PubMed ID: 24950913
[TBL] [Abstract][Full Text] [Related]
40. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
Argel NS; Ranalli N; Califano AN; Andrés SC
J Sci Food Agric; 2020 Aug; 100(10):3932-3941. PubMed ID: 32329079
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]