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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

479 related items for PubMed ID: 25788169

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  • 6. 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
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  • 7. 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
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  • 9. 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 15; 84(3):356-63. PubMed ID: 20374797
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  • 10. 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
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  • 12. 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 15; 96(2 Pt A):892-900. PubMed ID: 24200582
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  • 14. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep 15; 89(1):65-71. PubMed ID: 21497446
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  • 18. 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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  • 20. 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 15; 84(3):557-63. PubMed ID: 20374824
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