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 *

146 related articles for article (PubMed ID: 32927379)

  • 1. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.
    Patinho I; Selani MM; Saldaña E; Bortoluzzi ACT; Rios-Mera JD; da Silva CM; Kushida MM; Contreras-Castillo CJ
    Meat Sci; 2021 Feb; 172():108307. PubMed ID: 32927379
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
    Selani MM; Shirado GA; Margiotta GB; Saldaña E; Spada FP; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
    Meat Sci; 2016 Feb; 112():69-76. PubMed ID: 26562792
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger.
    Moghtadaei M; Soltanizadeh N; Goli SAH
    Food Res Int; 2018 Jun; 108():368-377. PubMed ID: 29735069
    [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. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM; Shirado GA; Margiotta GB; Rasera ML; Marabesi AC; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
    Meat Sci; 2016 May; 115():9-15. PubMed ID: 26775152
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Reduction of Salt and Fat in Frankfurter Sausages by Addition of
    Cerón-Guevara MI; Rangel-Vargas E; Lorenzo JM; Bermúdez R; Pateiro M; Rodríguez JA; Sánchez-Ortega I; Santos EM
    Foods; 2020 Jun; 9(6):. PubMed ID: 32526952
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS; Alina AR; Seri Chempaka MY; Sharmini T; Basker R; Yap SL
    Int J Food Sci Nutr; 1998 Sep; 49(5):327-32. PubMed ID: 10367001
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.
    Rios-Mera JD; Saldaña E; Cruzado-Bravo MLM; Patinho I; Selani MM; Valentin D; Contreras-Castillo CJ
    Food Res Int; 2019 Jul; 121():288-295. PubMed ID: 31108751
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS; Ranalli N; Califano AN; Andrés SC
    J Sci Food Agric; 2020 Aug; 100(10):3932-3941. PubMed ID: 32329079
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
    Keenan DF; Resconi VC; Smyth TJ; Botinestean C; Lefranc C; Kerry JP; Hamill RM
    Meat Sci; 2015 Sep; 107():75-85. PubMed ID: 25965966
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption.
    Carvalho LT; Pires MA; Baldin JC; Munekata PES; de Carvalho FAL; Rodrigues I; Polizer YJ; de Mello JLM; Lapa-Guimarães J; Trindade MA
    Meat Sci; 2019 Jan; 147():53-59. PubMed ID: 30196201
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.
    Hanula M; Szpicer A; Górska-Horczyczak E; Khachatryan G; Pogorzelski G; Pogorzelska-Nowicka E; Poltorak A
    Molecules; 2022 Apr; 27(8):. PubMed ID: 35458595
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
    do Prado MEA; Queiroz VAV; Correia VTDV; Neves EO; Roncheti EFS; Gonçalves ACA; de Menezes CB; de Oliveira FCE
    Meat Sci; 2019 Apr; 150():93-100. PubMed ID: 30616075
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.
    Oh I; Lee J; Lee HG; Lee S
    Food Res Int; 2019 Aug; 122():566-572. PubMed ID: 31229115
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.
    de Sousa AMB; de Araujo Alves R; Madeira DSS; Santos RM; Pereira ALF; de Oliveira Lemos T; Abreu VKG
    J Food Sci Technol; 2020 Sep; 57(9):3232-3243. PubMed ID: 32728271
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.
    Hanula M; Szpicer A; Górska-Horczyczak E; Khachatryan G; Pogorzelska-Nowicka E; Poltorak A
    Molecules; 2022 Jun; 27(12):. PubMed ID: 35744826
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
    Botella-Martinez C; Lucas-González R; Lorenzo JM; Santos EM; Rosmini M; Sepúlveda N; Teixeira A; Sayas-Barberá E; Pérez-Alvarez JA; Fernandez-Lopez J; Viuda-Martos M
    Foods; 2021 Nov; 10(11):. PubMed ID: 34828987
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.
    Summo C; De Angelis D; Difonzo G; Caponio F; Pasqualone A
    Foods; 2020 Aug; 9(8):. PubMed ID: 32759875
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
    Rios-Mera JD; Saldaña E; Cruzado-Bravo MLM; Martins MM; Patinho I; Selani MM; Valentin D; Contreras-Castillo CJ
    Meat Sci; 2020 Mar; 161():107992. PubMed ID: 31704475
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.