191 related articles for article (PubMed ID: 32413691)
1. Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
Urgu-Öztürk M; Öztürk-Kerimoğlu B; Serdaroğlu M
Meat Sci; 2020 Sep; 167():108162. PubMed ID: 32413691
[TBL] [Abstract][Full Text] [Related]
2. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
Nacak B; Öztürk-Kerimoğlu B; Yıldız D; Çağındı Ö; Serdaroğlu M
Meat Sci; 2021 Jun; 176():108464. PubMed ID: 33618129
[TBL] [Abstract][Full Text] [Related]
3. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
Öztürk B; Urgu M; Serdaroğlu M
J Sci Food Agric; 2017 May; 97(7):2075-2083. PubMed ID: 27569658
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.
Atalar İ; Gül O; Kurt A; Saricaoğlu FT; Gençcelep H
Food Sci Technol Int; 2024 Jun; 30(4):329-339. PubMed ID: 36703267
[TBL] [Abstract][Full Text] [Related]
6. Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat.
Ozturk-Kerimoglu B; Urgu-Ozturk M; Serdaroglu M; Koca N
Meat Sci; 2022 Feb; 184():108672. PubMed ID: 34655998
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
Serdaroğlu M; Öztürk B; Urgu M
Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773
[TBL] [Abstract][Full Text] [Related]
9. Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.
Öztürk-Kerimoğlu B; Kavuşan HS; Benzer Gürel D; Çağındı Ö; Serdaroğlu M
Meat Sci; 2021 Jun; 176():108461. PubMed ID: 33621830
[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. 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]
12. 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]
13. 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]
14. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
Pintado T; Herrero AM; Jiménez-Colmenero F; Pasqualin Cavalheiro C; Ruiz-Capillas C
Meat Sci; 2018 Jan; 135():6-13. PubMed ID: 28843146
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. 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]
18. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.
Câmara AKFI; Vidal VAS; Santos M; Bernardinelli OD; Sabadini E; Pollonio MAR
Meat Sci; 2020 May; 163():108085. PubMed ID: 32088609
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
Youssef MK; Barbut S
J Food Sci; 2010 Mar; 75(2):S108-14. PubMed ID: 20492255
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
