120 related articles for article (PubMed ID: 31612484)
1. Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model.
Jung EY; Lee DY; Kim OY; Lee SY; Yim DG; Hur SJ
J Sci Food Agric; 2020 Jan; 100(2):794-802. PubMed ID: 31612484
[TBL] [Abstract][Full Text] [Related]
2. Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice.
Jung EY; Jin SK; Hur SJ
Food Chem; 2018 Jun; 250():197-203. PubMed ID: 29412911
[TBL] [Abstract][Full Text] [Related]
3. Effect of encapsulated edible halophyte with different biopolymers on the inhibition of sodium absorption in mouse.
Jung EY; Lee SY; Lee DY; Kim OY; Park Y; Hur SJ
Food Sci Nutr; 2021 Apr; 9(4):1972-1979. PubMed ID: 33841815
[TBL] [Abstract][Full Text] [Related]
4. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
Choi YM; Jung KC; Jo HM; Nam KW; Choe JH; Rhee MS; Kim BC
Meat Sci; 2014 Jan; 96(1):21-5. PubMed ID: 23896133
[TBL] [Abstract][Full Text] [Related]
5. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.
do Amaral DS; Cardelle-Cobas A; do Nascimento BM; Monteiro MJ; Madruga MS; Pintado MM
Food Funct; 2015 Aug; 6(8):2768-78. PubMed ID: 26158872
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute.
Shin MG; Lee GH
Prev Nutr Food Sci; 2013 Mar; 18(1):60-6. PubMed ID: 24471111
[TBL] [Abstract][Full Text] [Related]
8. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
Paulsen MT; Nys A; Kvarberg R; Hersleth M
Meat Sci; 2014 Oct; 98(2):164-70. PubMed ID: 24960637
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.
Wen R; Hu Y; Zhang L; Wang Y; Chen Q; Kong B
Meat Sci; 2019 Oct; 156():33-43. PubMed ID: 31125945
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
Cluff M; Steyn H; Charimba G; Bothma C; Hugo CJ; Hugo A
J Sci Food Agric; 2016 Sep; 96(12):4048-55. PubMed ID: 26711322
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Amorphous cellulose gel as a fat substitute in fermented sausages.
Campagnol PC; dos Santos BA; Wagner R; Terra NN; Rodrigues Pollonio MA
Meat Sci; 2012 Jan; 90(1):36-42. PubMed ID: 21676551
[TBL] [Abstract][Full Text] [Related]
15. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
16. Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios.
Zeeb B; Schöck V; Schmid N; Majer L; Herrmann K; Hinrichs J; Weiss J
Food Funct; 2017 Jan; 8(1):333-340. PubMed ID: 28059405
[TBL] [Abstract][Full Text] [Related]
17. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
Corral S; Salvador A; Flores M
Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.
Gimeno O; Astiasarán I; Bello J
J Agric Food Chem; 1999 Mar; 47(3):873-7. PubMed ID: 10552384
[TBL] [Abstract][Full Text] [Related]
20. Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.
Schuh V; Allard K; Herrmann K; Gibis M; Kohlus R; Weiss J
Meat Sci; 2013 Feb; 93(2):240-7. PubMed ID: 23036941
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
