339 related articles for article (PubMed ID: 28921519)
21. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
Santiaguín-Padilla AJ; Peña-Ramos EA; Pérez-Gallardo A; Rascón-Chu A; González-Ávila M; González-Ríos H; González-Noriega JA; Islava-Lagarda T
J Food Sci; 2019 Jun; 84(6):1331-1339. PubMed ID: 31132153
[TBL] [Abstract][Full Text] [Related]
22. Chosen quality parameters of pork sausage produced without curing mixture.
Kostecki A; Bilska A; Danyluk B
Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Effect of
Zhao Y; Wang Y; Li K; Mazurenko I
Foods; 2022 Aug; 11(17):. PubMed ID: 36076809
[TBL] [Abstract][Full Text] [Related]
25. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
Zhu Y; Guo L; Tang W; Yang Q
Poult Sci; 2020 Dec; 99(12):7147-7158. PubMed ID: 33248632
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
Jin SK; Park JH
Asian-Australas J Anim Sci; 2013 Dec; 26(12):1753-61. PubMed ID: 25049766
[TBL] [Abstract][Full Text] [Related]
28. Quality of low-fat chicken sausages with added chicken feet collagen.
Araújo ÍBS; Lima DAS; Pereira SF; Madruga MS
Poult Sci; 2019 Feb; 98(2):1064-1074. PubMed ID: 30289513
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
[TBL] [Abstract][Full Text] [Related]
31. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
Barbut S; Somboonpanyakul P; Quinton M; Smith A
Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
[TBL] [Abstract][Full Text] [Related]
32. Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures.
Li Q; Gui P; Huang Z; Feng L; Luo Y
J Texture Stud; 2018 Feb; 49(1):56-64. PubMed ID: 28581064
[TBL] [Abstract][Full Text] [Related]
33. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
Qi W; Wu J; Shu Y; Wang H; Rao W; Xu HN; Zhang Z
Int J Biol Macromol; 2020 Jun; 152():567-575. PubMed ID: 32112849
[TBL] [Abstract][Full Text] [Related]
34. Lotus (
Ham YK; Hwang KE; Song DH; Kim YJ; Shin DJ; Kim KI; Lee HJ; Kim NR; Kim CJ
Korean J Food Sci Anim Resour; 2017; 37(2):219-227. PubMed ID: 28515646
[TBL] [Abstract][Full Text] [Related]
35. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
Choe J; Kim GW; Kim HY
J Anim Sci Technol; 2019 Jan; 61(1):28-34. PubMed ID: 31333858
[TBL] [Abstract][Full Text] [Related]
36. Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters.
Kawecki K; Rezler R; Baranowska HM; Stangierski J
J Sci Food Agric; 2021 Feb; 101(3):1127-1133. PubMed ID: 32785934
[TBL] [Abstract][Full Text] [Related]
37. Quality properties of sausage incorporated with flaxseed and tomato powders.
Ghafouri-Oskuei H; Javadi A; Saeidi Asl MR; Azadmard-Damirchi S; Armin M
Meat Sci; 2020 Mar; 161():107957. PubMed ID: 31785513
[TBL] [Abstract][Full Text] [Related]
38. Texture and quality of chicken sausage formulated with woody breast meat.
Rigdon M; Stelzleni AM; McKee RW; Pringle TD; Bowker B; Zhuang H; Thippareddi H
Poult Sci; 2021 Mar; 100(3):100915. PubMed ID: 33518346
[TBL] [Abstract][Full Text] [Related]
39. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Wójciak KM; Karwowska M; Dolatowski ZJ
Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
[TBL] [Abstract][Full Text] [Related]
40. Impact of cooking on vitamin D
Neill HR; Gill CIR; McDonald EJ; McRoberts WC; Loy R; Pourshahidi LK
Food Chem; 2022 Dec; 397():133839. PubMed ID: 35947937
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]