360 related articles for article (PubMed ID: 31599968)
1. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
Pires MA; Rodrigues I; Barros JC; Carnauba G; de Carvalho FA; Trindade MA
J Sci Food Agric; 2020 Jan; 100(1):410-420. PubMed ID: 31599968
[TBL] [Abstract][Full Text] [Related]
2. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
Wang X; Xie Y; Li X; Liu Y; Yan W
Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
[TBL] [Abstract][Full Text] [Related]
3. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.
da Silva SL; Amaral JT; Ribeiro M; Sebastião EE; Vargas C; de Lima Franzen F; Schneider G; Lorenzo JM; Fries LLM; Cichoski AJ; Campagnol PCB
Meat Sci; 2019 Mar; 149():141-148. PubMed ID: 30528718
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
de Souza Paglarini C; Vidal VA; Ribeiro W; Badan Ribeiro AP; Bernardinelli OD; Herrero AM; Ruiz-Capillas C; Sabadini E; Rodrigues Pollonio MA
J Sci Food Agric; 2021 Jan; 101(2):505-517. PubMed ID: 32648307
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
Franco D; Martins AJ; López-Pedrouso M; Cerqueira MA; Purriños L; Pastrana LM; Vicente AA; Zapata C; Lorenzo JM
J Sci Food Agric; 2020 Jan; 100(1):218-224. PubMed ID: 31512242
[TBL] [Abstract][Full Text] [Related]
7. Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract.
Berasategi I; Navarro-Blasco I; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
Meat Sci; 2014 Mar; 96(3):1185-90. PubMed ID: 24334039
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat.
Wang L; Li C; Ren L; Guo H; Li Y
J Food Sci; 2019 Nov; 84(11):3091-3098. PubMed ID: 31627254
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. 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]
14. Effect of fat quality on sausage processing, texture, and sensory characteristics.
Baer AA; Dilger AC
Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
[TBL] [Abstract][Full Text] [Related]
15. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
Paglarini CS; Vidal VAS; Ozaki MM; Ribeiro APB; Bernardinelli OD; Câmara AKFI; Herrero AM; Ruiz-Capillas C; Sabadini E; Pollonio MAR
Food Sci Technol Int; 2022 Jan; 28(1):3-14. PubMed ID: 33455448
[TBL] [Abstract][Full Text] [Related]
16. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
de Almeida PL; de Lima SN; Costa LL; de Oliveira CC; Damasceno KA; dos Santos BA; Campagnol PC
Meat Sci; 2015 Dec; 110():9-14. PubMed ID: 26156583
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
Delgado-Pando G; Cofrades S; Rodríguez-Salas L; Jiménez-Colmenero F
Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
[TBL] [Abstract][Full Text] [Related]
19. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
