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Pubmed for Handhelds

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Journal Abstract Search

274 related items for PubMed ID: 21146328

  • 21. Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.
    Pennisi Forell SC, Ranalli N, Zaritzky NE, Andrés SC, Califano AN.
    Meat Sci; 2010 Oct; 86(2):364-70. PubMed ID: 20646837
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  • 22. Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage.
    Cheetangdee N.
    J Food Sci Technol; 2017 Jun; 54(7):1901-1909. PubMed ID: 28720946
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  • 23. Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions.
    Barbut S.
    Br Poult Sci; 2007 Dec; 48(6):655-60. PubMed ID: 18085447
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  • 24. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S, Somboonpanyakul P, Quinton M, Smith A.
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
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  • 28. Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.
    Xiong G, Han M, Kang Z, Zhao Y, Xu X, Zhu Y.
    Food Chem; 2016 Apr 01; 196():388-95. PubMed ID: 26593506
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  • 33. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Meat Sci; 2013 Mar 01; 93(3):652-8. PubMed ID: 23273477
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  • 34. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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  • 38. Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters.
    Barbut S.
    Poult Sci; 2023 Jun 15; 102(6):102387. PubMed ID: 37011466
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  • 40. 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 15; 108():368-377. PubMed ID: 29735069
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