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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

385 related items for PubMed ID: 21236589

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM, Karwowska M, Dolatowski ZJ.
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [Abstract] [Full Text] [Related]

  • 3. 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
    [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 01; 98(7):3059-3066. PubMed ID: 30877751
    [Abstract] [Full Text] [Related]

  • 5. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
    Utrilla MC, García Ruiz A, Soriano A.
    Meat Sci; 2014 Aug 01; 97(4):575-82. PubMed ID: 24769879
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 146():154-159. PubMed ID: 30149279
    [Abstract] [Full Text] [Related]

  • 7. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Mar 01; 22(2):132-45. PubMed ID: 25788169
    [Abstract] [Full Text] [Related]

  • 8. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
    Asuming-Bediako N, Jaspal MH, Hallett K, Bayntun J, Baker A, Sheard PR.
    Meat Sci; 2014 Jan 01; 96(1):187-94. PubMed ID: 23906753
    [Abstract] [Full Text] [Related]

  • 9. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
    López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep 01; 89(1):27-34. PubMed ID: 21497025
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT, Padilla AP, Campderrós ME.
    Meat Sci; 2014 Feb 01; 96(2 Pt A):762-8. PubMed ID: 24200568
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 88(2):241-8. PubMed ID: 21239120
    [Abstract] [Full Text] [Related]

  • 13. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B, von Mueffling T, Grotheer J, Klein G, Watkinson BM.
    J Food Sci; 2007 Nov 01; 72(9):S629-38. PubMed ID: 18034747
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 97(7):2075-2083. PubMed ID: 27569658
    [Abstract] [Full Text] [Related]

  • 15. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
    Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Pintado T, de Menezes CR, Fries LLM.
    J Sci Food Agric; 2019 Dec 01; 99(15):6706-6712. PubMed ID: 31350779
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 97(1):62-8. PubMed ID: 24530990
    [Abstract] [Full Text] [Related]

  • 17. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
    [Abstract] [Full Text] [Related]

  • 18. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
    Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F.
    Food Chem; 2013 Nov 01; 141(1):338-46. PubMed ID: 23768366
    [Abstract] [Full Text] [Related]

  • 19. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y, Rodriguez Furlán LT, Campderrós ME.
    Food Sci Technol Int; 2017 Apr 01; 23(3):245-253. PubMed ID: 27956651
    [Abstract] [Full Text] [Related]

  • 20. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
    Nieto G, Martínez L, Castillo J, Ros G.
    J Sci Food Agric; 2017 Aug 01; 97(11):3761-3771. PubMed ID: 28133759
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 20.