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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

131 related items for PubMed ID: 24910127

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  • 2. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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  • 7. 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 15; 101():95-102. PubMed ID: 25485511
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  • 9. 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 15; 92(4):762-7. PubMed ID: 22795631
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  • 10. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas Pérez C, Solas MT, Jiménez-Colmenero F.
    Meat Sci; 2013 Mar 15; 93(3):757-66. PubMed ID: 23261536
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  • 12. 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 15; 160():107968. PubMed ID: 31675517
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  • 17. 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 15; 97(7):2075-2083. PubMed ID: 27569658
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  • 18. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
    Selani MM, Shirado GA, Margiotta GB, Saldaña E, Spada FP, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 Feb 15; 112():69-76. PubMed ID: 26562792
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  • 19. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.
    Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2013 Mar 15; 93(3):351-60. PubMed ID: 23273437
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