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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

211 related items for PubMed ID: 22773543

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  • 3. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep; 84(9):2646-2651. PubMed ID: 31429478
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  • 5. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
    Chen Y, Jia X, Sun F, Jiang S, Liu H, Liu Q, Kong B.
    Meat Sci; 2020 Feb; 160():107968. PubMed ID: 31675517
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  • 10. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
    Latoch A, Glibowski P, Libera J.
    Acta Sci Pol Technol Aliment; 2016 Feb; 15(3):311-320. PubMed ID: 28071030
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  • 12. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Dec; 92(4):762-7. PubMed ID: 22795631
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  • 13. 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
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  • 15. 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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  • 16. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
    Serdaroğlu M, Öztürk B, Urgu M.
    Meat Sci; 2016 Jul; 117():187-95. PubMed ID: 26995773
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  • 18. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
    Agregán R, Franco D, Carballo J, Tomasevic I, Barba FJ, Gómez B, Muchenje V, Lorenzo JM.
    Food Res Int; 2018 Oct; 112():400-411. PubMed ID: 30131152
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  • 19. 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 15; 94(4):744-51. PubMed ID: 24105447
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