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Journal Abstract Search

131 related items for PubMed ID: 24910127

  • 21. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
    [Abstract] [Full Text] [Related]

  • 22. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582
    [Abstract] [Full Text] [Related]

  • 23. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Sep; 92(1):44-52. PubMed ID: 22542074
    [Abstract] [Full Text] [Related]

  • 24. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
    [Abstract] [Full Text] [Related]

  • 25. Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.
    Kang ZL, Wang P, Xu XL, Zhu CZ, Li K, Zhou GH.
    Meat Sci; 2014 Oct 27; 98(2):171-7. PubMed ID: 24960638
    [Abstract] [Full Text] [Related]

  • 26. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
    Zając M, Kasprzak MM, Tkaczewska J, Berski W, Stępień A, Okpala COR, Domagała J.
    J Sci Food Agric; 2024 Jul 27; 104(9):5368-5380. PubMed ID: 38329620
    [Abstract] [Full Text] [Related]

  • 27. 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 27; 96(2 Pt A):762-8. PubMed ID: 24200568
    [Abstract] [Full Text] [Related]

  • 28. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.
    Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM.
    Food Chem; 2021 Mar 15; 340():128095. PubMed ID: 33007696
    [Abstract] [Full Text] [Related]

  • 29. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.
    Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Navarro C, Haros CM, Pérez-Álvarez JA.
    Meat Sci; 2019 Oct 15; 156():139-145. PubMed ID: 31158600
    [Abstract] [Full Text] [Related]

  • 30. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    Meat Sci; 2012 Jan 15; 90(1):106-15. PubMed ID: 21703779
    [Abstract] [Full Text] [Related]

  • 31. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
    Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD.
    Meat Sci; 2012 Sep 15; 92(1):8-15. PubMed ID: 22503483
    [Abstract] [Full Text] [Related]

  • 32. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb 15; 96(3):900-8. PubMed ID: 25752293
    [Abstract] [Full Text] [Related]

  • 33. 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 15; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 34. Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats.
    Tan SS, Aminah A, Mohd Suria Affandi Y, Atil O, Babji AS.
    Int J Food Sci Nutr; 2001 Jan 15; 52(1):91-8. PubMed ID: 11225183
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  • 36. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec 15; 122():155-162. PubMed ID: 27552678
    [Abstract] [Full Text] [Related]

  • 37. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
    Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F.
    Food Chem; 2013 Nov 01; 141(1):338-46. PubMed ID: 23768366
    [Abstract] [Full Text] [Related]

  • 38. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
    Zhu Y, Guo L, Tang W, Yang Q.
    Poult Sci; 2020 Dec 01; 99(12):7147-7158. PubMed ID: 33248632
    [Abstract] [Full Text] [Related]

  • 39. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
    Morales-Irigoyen EE, Severiano-Pérez P, Rodriguez-Huezo ME, Totosaus A.
    Food Sci Technol Int; 2012 Aug 01; 18(4):413-21. PubMed ID: 22773543
    [Abstract] [Full Text] [Related]

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