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Journal Abstract Search

268 related items for PubMed ID: 24342180

  • 1. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.
    Marchetti L, Andrés SC, Califano AN.
    Meat Sci; 2014 Mar; 96(3):1297-303. PubMed ID: 24342180
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  • 2. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
    Salminen H, Herrmann K, Weiss J.
    Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
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  • 3. 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; 23(3):245-253. PubMed ID: 27956651
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  • 9. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Apr; 87(4):356-60. PubMed ID: 21146328
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  • 12. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH.
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
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  • 15. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
    Yang H, Khan MA, Yu X, Zheng H, Han M, Xu X, Zhou G.
    Meat Sci; 2016 Nov; 121():79-87. PubMed ID: 27288900
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  • 19. 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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