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Journal Abstract Search

405 related items for PubMed ID: 24361558

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  • 3. 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; 96(2 Pt A):762-8. PubMed ID: 24200568
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  • 4. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
    Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB.
    Meat Sci; 2016 Nov; 121():73-78. PubMed ID: 27288899
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  • 5. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
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  • 6. 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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  • 7. 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 May; 15(3):311-320. PubMed ID: 28071030
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  • 9. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2013 Feb; 93(2):145-52. PubMed ID: 23022579
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  • 12. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
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  • 13. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
    Tomaschunas M, Zörb R, Fischer J, Köhn E, Hinrichs J, Busch-Stockfisch M.
    Meat Sci; 2013 Nov 15; 95(3):629-40. PubMed ID: 23811098
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  • 14. 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 15; 83(6):1740-1747. PubMed ID: 29745986
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  • 16. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
    Abbasi E, Amini Sarteshnizi R, Ahmadi Gavlighi H, Nikoo M, Azizi MH, Sadeghinejad N.
    Meat Sci; 2019 Jan 15; 147():135-143. PubMed ID: 30243231
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  • 17. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
    Pietrasik Z, Soladoye OP.
    J Sci Food Agric; 2021 Aug 30; 101(11):4464-4472. PubMed ID: 33432585
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  • 18. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
    Pintor A, Severiano-Pérez P, Totosaus A.
    Food Sci Technol Int; 2014 Oct 30; 20(7):489-500. PubMed ID: 23785067
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  • 20. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
    Álvarez D, Barbut S.
    Meat Sci; 2013 Jul 30; 94(3):320-7. PubMed ID: 23567131
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