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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

342 related items for PubMed ID: 20374815

  • 1.
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  • 2. 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
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  • 5. XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.
    Anderson BA.
    J Am Diet Assoc; 1978 Jan; 72(1):48-52. PubMed ID: 563888
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  • 6. Polyunsaturated meat and dairy products in fat-modified food patterns for hyperlipidemia.
    Brown HB, deWolfe VG, Naito HK, Harper WJ, Palmquist DL.
    J Am Diet Assoc; 1976 Sep; 69(3):235-42. PubMed ID: 181413
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  • 7. [Fat and fatty acids chosen in chocolates content].
    Tarkowski A, Kowalczyk M.
    Rocz Panstw Zakl Hig; 2007 Sep; 58(1):351-6. PubMed ID: 17711134
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  • 8. Foods with a high fat quality are essential for healthy diets.
    Zevenbergen H, de Bree A, Zeelenberg M, Laitinen K, van Duijn G, Flöter E.
    Ann Nutr Metab; 2009 Sep; 54 Suppl 1():15-24. PubMed ID: 19641346
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  • 9. Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils.
    Brignoli CA, Kinsella JE, Weihrauch JL.
    J Am Diet Assoc; 1976 Mar; 68(3):224-9. PubMed ID: 946172
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  • 10. Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage.
    Cheong LZ, Zhang H, Nersting L, Jensen K, Haagensen JA, Xu X.
    Meat Sci; 2010 Aug; 85(4):691-9. PubMed ID: 20416789
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  • 11. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F.
    Meat Sci; 2014 Dec; 98(4):795-803. PubMed ID: 25150632
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  • 12. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar; 101():95-102. PubMed ID: 25485511
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  • 14. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
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  • 15. [Effects of dietary fats of vegetable and animal origin on lipid synthesis in pigs].
    Mourot J, Camara M, Février C.
    C R Acad Sci III; 1995 Sep; 318(9):965-70. PubMed ID: 8521081
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  • 17. 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
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  • 20. 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 15; 100(1):218-224. PubMed ID: 31512242
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