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Journal Abstract Search

149 related items for PubMed ID: 24960638

  • 1.
    ; . PubMed ID:
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  • 2. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural study.
    Kang ZL, Zou YF, Xu XL, Zhu CZ, Wang P, Zhou GH.
    Meat Sci; 2014 Jan; 96(1):147-52. PubMed ID: 23896148
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.
    Kang ZL, Wang P, Xu XL, Zhu CZ, Zou YF, Li K, Zhou GH.
    Meat Sci; 2014 Feb 27; 96(2 Pt A):669-74. PubMed ID: 24200556
    [Abstract] [Full Text] [Related]

  • 5. Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.
    Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Ham YK, Yeo EJ, Chang SJ, Choi YS, Kim CJ.
    Meat Sci; 2014 Aug 27; 97(4):513-7. PubMed ID: 24769151
    [Abstract] [Full Text] [Related]

  • 6. Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters.
    Kang ZL, Wang TT, Li YP, Li K, Ma HJ.
    Meat Sci; 2020 Apr 27; 162():108043. PubMed ID: 31911339
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  • 7. 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 27; 96(2 Pt A):892-900. PubMed ID: 24200582
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  • 8. 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 27; 93(3):652-8. PubMed ID: 23273477
    [Abstract] [Full Text] [Related]

  • 9. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.
    J Food Sci; 2012 Jan 27; 77(1):S54-61. PubMed ID: 22260131
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  • 10. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.
    Pereira AG, Ramos EM, Teixeira JT, Cardoso GP, Ramos Ade L, Fontes PR.
    Meat Sci; 2011 Dec 27; 89(4):519-25. PubMed ID: 21669499
    [Abstract] [Full Text] [Related]

  • 11. Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.
    Sun W, Zhao Q, Zhao M, Yang B, Cui C, Ren J.
    J Agric Food Chem; 2011 Oct 26; 59(20):11070-7. PubMed ID: 21916524
    [Abstract] [Full Text] [Related]

  • 12. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.
    Meat Sci; 2010 Mar 26; 84(3):557-63. PubMed ID: 20374824
    [Abstract] [Full Text] [Related]

  • 13. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
    Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas MT.
    Meat Sci; 2010 Mar 26; 84(3):356-63. PubMed ID: 20374797
    [Abstract] [Full Text] [Related]

  • 14. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.
    Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P.
    J Agric Food Chem; 2014 Jun 25; 62(25):5963-71. PubMed ID: 24910127
    [Abstract] [Full Text] [Related]

  • 15. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec 25; 122():155-162. PubMed ID: 27552678
    [Abstract] [Full Text] [Related]

  • 16. 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 25; 52(1):91-8. PubMed ID: 11225183
    [Abstract] [Full Text] [Related]

  • 17. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.
    Cao C, Feng Y, Kong B, Xia X, Liu M, Chen J, Zhang F, Liu Q.
    Meat Sci; 2021 Jun 25; 176():108483. PubMed ID: 33676306
    [Abstract] [Full Text] [Related]

  • 18. Sex-specific effect of ractopamine on quality attributes of pork frankfurters.
    Costa-Lima BR, Canto AC, Suman SP, Conte-Junior CA, Silveira ET, Silva TJ.
    Meat Sci; 2014 Feb 25; 96(2 Pt A):799-805. PubMed ID: 24200573
    [Abstract] [Full Text] [Related]

  • 19. Low-salt porcine serum concentrate as functional ingredient in frankfurters.
    Parés D, Saguer E, Pap N, Toldrà M, Carretero C.
    Meat Sci; 2012 Oct 25; 92(2):151-6. PubMed ID: 22607815
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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