194 related articles for article (PubMed ID: 27258146)
1. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.
Turp GY
Meat Sci; 2016 Nov; 121():40-46. PubMed ID: 27258146
[TBL] [Abstract][Full Text] [Related]
2. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.
Yildiz Turp G; Icier F; Kor G
Meat Sci; 2016 Apr; 114():46-53. PubMed ID: 26722702
[TBL] [Abstract][Full Text] [Related]
3. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
Yuksel F; Karaman S; Kayacier A
Food Chem; 2014 Feb; 145():910-7. PubMed ID: 24128563
[TBL] [Abstract][Full Text] [Related]
4. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
Dong P; Xiao L; Fan W; Yang H; Xu C; Qiao M; Zhu K; Wu H; Deng J
Food Sci Technol Int; 2023 May; ():10820132231173158. PubMed ID: 37166957
[TBL] [Abstract][Full Text] [Related]
5. Designing a Clean Label Sponge Cake with Reduced Fat Content.
Eslava-Zomeño C; Quiles A; Hernando I
J Food Sci; 2016 Oct; 81(10):C2352-C2359. PubMed ID: 27669375
[TBL] [Abstract][Full Text] [Related]
6. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.
Noumo Ngangmou T; Johny LC; Mbougueng PD; Sokamte Tegang A; Tatsadjieu Ngoune L; Suresh PV; Mbofung CMF
Anim Sci J; 2024; 95(1):e13952. PubMed ID: 38689465
[TBL] [Abstract][Full Text] [Related]
7. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Lucas-González R; Roldán-Verdu A; Sayas-Barberá E; Fernández-López J; Pérez-Álvarez JA; Viuda-Martos M
J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
[TBL] [Abstract][Full Text] [Related]
8. The addition of golden flaxseed flour (
Cócaro ES; Laurindo LF; Alcantara M; Martins IBA; Junior AAB; Deliza R
Food Sci Technol Int; 2020 Mar; 26(2):105-112. PubMed ID: 31461368
[TBL] [Abstract][Full Text] [Related]
9. Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.
Zając M; Kulawik P; Tkaczewska J; Migdał W; Pustkowiak H
J Sci Food Agric; 2017 Jul; 97(9):2865-2874. PubMed ID: 27790719
[TBL] [Abstract][Full Text] [Related]
10. Effects of replacing fat with Perilla seed on the characteristics of meatballs.
Ran M; Chen C; Li C; He L; Zeng X
Meat Sci; 2020 Mar; 161():107995. PubMed ID: 31710887
[TBL] [Abstract][Full Text] [Related]
11. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
Elif Bilek A; Turhan S
Meat Sci; 2009 Aug; 82(4):472-7. PubMed ID: 20416676
[TBL] [Abstract][Full Text] [Related]
12. Physical and sensory characteristics of cookies prepared with flaxseed flour.
Khouryieh H; Aramouni F
J Sci Food Agric; 2012 Aug; 92(11):2366-72. PubMed ID: 22419245
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Investigation of efficient thermal inactivation parameters of
Tosuncuk Ö; Bozatli SB; Dikici A
J Food Sci Technol; 2023 Jun; 60(6):1731-1737. PubMed ID: 37187985
[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. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte).
Serdaroğlu M; Değırmencioğlu O
Meat Sci; 2004 Oct; 68(2):291-6. PubMed ID: 22062239
[TBL] [Abstract][Full Text] [Related]
18. Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system.
Icier F; Sengun IY; Yildiz Turp G; Arserim EH
Meat Sci; 2014 Mar; 96(3):1345-54. PubMed ID: 24342185
[TBL] [Abstract][Full Text] [Related]
19. 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]
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]
