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Journal Abstract Search

172 related items for PubMed ID: 21497025

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  • 3. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
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  • 6. 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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  • 10. 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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  • 11. 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
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  • 13. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G.
    J Sci Food Agric; 2014 Jan 30; 94(2):227-34. PubMed ID: 23696421
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  • 14. 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
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  • 15. 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 03; 97(7):2075-2083. PubMed ID: 27569658
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  • 17. 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
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  • 18. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2012 May 01; 91(1):1-7. PubMed ID: 22227100
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  • 20. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
    Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM.
    J Agric Food Chem; 2011 Dec 28; 59(24):12998-3003. PubMed ID: 22060725
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