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 *

144 related articles for article (PubMed ID: 29983965)

  • 21. Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
    Totosaus A; Alfaro-Rodriguez RH; Pérez-Chabela ML
    Int J Food Sci Nutr; 2004 Aug; 55(5):371-80. PubMed ID: 15545045
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs.
    Hao T; Xia S; Song J; Ma C; Xue C; Jiang X
    Int J Biol Macromol; 2024 Jan; 254(Pt 1):127459. PubMed ID: 37852402
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage.
    Özmert Ergin S; Gün İ; Kara R; Soyuçok A; Albayrak Karaoğlu A
    Food Technol Biotechnol; 2024 Jun; 62(2):205-217. PubMed ID: 39045299
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Evaluation of low-fat sausage containing desinewed lamb and konjac gel.
    Osburn WN; Keeton JT
    Meat Sci; 2004 Oct; 68(2):221-33. PubMed ID: 22062231
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality.
    Zhu Q; Chen F; Li P; Wu T; Pan Y; Zhang M
    Gels; 2023 Sep; 9(9):. PubMed ID: 37754440
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
    Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
    Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage.
    Kim YJ; Shin DM; Yune JH; Jung HS; Kwon HC; Lee KW; Oh JW; Kim BG; Han SG
    Gels; 2022 Jun; 8(6):. PubMed ID: 35735713
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. 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]  

  • 30. Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability.
    Han X; Li B; Puolanne E; Heinonen M
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981188
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.
    Lorenzo JM; Munekata PES; Pateiro M; Campagnol PCB; Domínguez R
    Food Res Int; 2016 Nov; 89(Pt 1):289-295. PubMed ID: 28460917
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.
    Honrado A; Aínsa A; Marquina PL; Beltrán JA; Calanche JB
    Meat Sci; 2022 Dec; 194():108973. PubMed ID: 36113359
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of some plant starches and carrageenan as fat substitutes in chicken patties.
    Das SK; Prabhakaran P; Tanwar VK; Biswas S
    J Anim Sci; 2015 Jul; 93(7):3704-12. PubMed ID: 26726332
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage.
    Wang W; Wang X; Zhao W; Gao G; Zhang X; Wang Y; Wang Y
    J Texture Stud; 2018 Jun; 49(3):300-308. PubMed ID: 28921519
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.
    Shin DM; Yune JH; Kim YJ; Keum SH; Jung HS; Kwon HC; Kim DH; Sohn H; Jeong CH; Lee HG; Han SG
    Anim Biosci; 2022 Jun; 35(6):927-937. PubMed ID: 34991215
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters.
    Lin KW; Huang HY
    Meat Sci; 2003 Oct; 65(2):749-55. PubMed ID: 22063436
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage.
    Kim DH; Shin DM; Seo HG; Han SG
    Asian-Australas J Anim Sci; 2019 Aug; 32(8):1195-1204. PubMed ID: 30744348
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of combination of three texture-improving ingredients on textural properties of emulsified sausage-containing salted egg white.
    Wang ZF; Xu T; Wang CY; Deng N
    Food Sci Nutr; 2018 Sep; 6(6):1387-1393. PubMed ID: 30258580
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. I. Young's Modulus, Ring Extension and Uniaxial Compression Tests.
    Brenner T; Achayuthakan P; Nishinari K
    J Texture Stud; 2013 Feb; 44(1):66-74. PubMed ID: 35484800
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 8.