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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

149 related items for PubMed ID: 24960638

  • 21. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
    Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM.
    J Agric Food Chem; 2011 Dec 28; 59(24):12998-3003. PubMed ID: 22060725
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  • 22. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ.
    Meat Sci; 2011 May 28; 88(1):59-66. PubMed ID: 21208751
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  • 27. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2016 Apr 28; 114():75-84. PubMed ID: 26745305
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  • 29. 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 28; 104():44-51. PubMed ID: 25688689
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  • 31. Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing.
    Yang H, Tao F, Cao G, Han M, Xu X, Zhou G, Shen Q.
    Meat Sci; 2021 Jun 28; 176():108439. PubMed ID: 33740608
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  • 32. Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2012 Dec 28; 92(4):659-66. PubMed ID: 22784420
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  • 33. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
    Xue S, Yu X, Yang H, Xu X, Ma H, Zhou G.
    J Food Sci; 2017 Jun 28; 82(6):1357-1368. PubMed ID: 28470966
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  • 34. Replacement of Pork Meat with Pork Head Meat for Frankfurters.
    Choi YS, Hwang KE, Kim HW, Song DH, Jeon KH, Park JD, Sung JM, Kim YB, Kim CJ.
    Korean J Food Sci Anim Resour; 2016 Jun 28; 36(4):445-51. PubMed ID: 27621683
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  • 38. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
    Pietrasik Z, Gaudette NJ.
    Meat Sci; 2014 Mar 28; 96(3):1165-70. PubMed ID: 24334036
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  • 40. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin.
    Babji AS, Chin SY, Seri Chempaka MY, Alina AR.
    Int J Food Sci Nutr; 1998 Sep 28; 49(5):319-26. PubMed ID: 10367000
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