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 *

345 related articles for article (PubMed ID: 30243231)

  • 1. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
    Abbasi E; Amini Sarteshnizi R; Ahmadi Gavlighi H; Nikoo M; Azizi MH; Sadeghinejad N
    Meat Sci; 2019 Jan; 147():135-143. PubMed ID: 30243231
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A comparative study on the emulsifying properties of various species of gum tragacanth.
    Farzi M; Emam-Djomeh Z; Mohammadifar MA
    Int J Biol Macromol; 2013 Jun; 57():76-82. PubMed ID: 23500441
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
    Choe J; Kim HY
    Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
    Nieto G; Martínez L; Castillo J; Ros G
    J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality.
    Guo R; Xiong J; Li P; Ma C; Zhao X; Cai W; Kong Y; Huang Q
    Meat Sci; 2024 Apr; 210():109433. PubMed ID: 38278006
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y; Wang W; Jia H; Gao G; Wang X; Zhang X; Wang Y
    J Food Sci; 2018 Jun; 83(6):1740-1747. PubMed ID: 29745986
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
    Rahimi J; Khosrowshahi A; Madadlou A; Aziznia S
    J Dairy Sci; 2007 Sep; 90(9):4058-70. PubMed ID: 17699022
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation.
    Nejatian M; Hatami M; Mohammadifar MA
    Int J Biol Macromol; 2013 Feb; 53():168-76. PubMed ID: 23146825
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of gum tragacanth on the physicochemical and rheological properties of kashk.
    Shiroodi SG; Mohammadifar MA; Gorji EG; Ezzatpanah H; Zohouri N
    J Dairy Res; 2012 Feb; 79(1):93-101. PubMed ID: 23171586
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.