161 related articles for article (PubMed ID: 37979346)
1. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
[TBL] [Abstract][Full Text] [Related]
2. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
Siachou C; Zampouni K; Katsanidis E
Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
Wolfer TL; Acevedo NC; Prusa KJ; Sebranek JG; Tarté R
Meat Sci; 2018 Nov; 145():352-362. PubMed ID: 30031201
[TBL] [Abstract][Full Text] [Related]
7. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
Li C; Xie W; Zhang X; Liu J; Zhang M; Shao JH
Meat Sci; 2023 Mar; 197():109086. PubMed ID: 36580792
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
[TBL] [Abstract][Full Text] [Related]
9. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
Mora-Gallego H; Serra X; Guàrdia MD; Miklos R; Lametsch R; Arnau J
Meat Sci; 2013 Mar; 93(3):668-74. PubMed ID: 23273479
[TBL] [Abstract][Full Text] [Related]
10. Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.
Shao L; Bi J; Li X; Dai R
Int J Biol Macromol; 2023 Jun; 239():124299. PubMed ID: 37011742
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F
Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
[TBL] [Abstract][Full Text] [Related]
14. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
[TBL] [Abstract][Full Text] [Related]
15. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages.
Kouzounis D; Lazaridou A; Katsanidis E
Meat Sci; 2017 Aug; 130():38-46. PubMed ID: 28407498
[TBL] [Abstract][Full Text] [Related]
16. 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]
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. 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]
19. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Shin DJ; Lee HJ; Lee D; Jo C; Choe J
Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
[TBL] [Abstract][Full Text] [Related]
20. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.
Shin DM; Yune JH; Kim YJ; Keum SH; Jung HS; Kwon HC; Kim DH; Sohn H; Jeong CH; Lee HG; Han SG
Anim Biosci; 2022 Jun; 35(6):927-937. PubMed ID: 34991215
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]