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Journal Abstract Search

265 related items for PubMed ID: 26775152

  • 1. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM, Shirado GA, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 May; 115():9-15. PubMed ID: 26775152
    [Abstract] [Full Text] [Related]

  • 2. 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; 112():69-76. PubMed ID: 26562792
    [Abstract] [Full Text] [Related]

  • 3. Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger.
    Moghtadaei M, Soltanizadeh N, Goli SAH.
    Food Res Int; 2018 Jun; 108():368-377. PubMed ID: 29735069
    [Abstract] [Full Text] [Related]

  • 4. Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.
    Pennisi Forell SC, Ranalli N, Zaritzky NE, Andrés SC, Califano AN.
    Meat Sci; 2010 Oct; 86(2):364-70. PubMed ID: 20646837
    [Abstract] [Full Text] [Related]

  • 5. Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.
    Hanula M, Szpicer A, Górska-Horczyczak E, Khachatryan G, Pogorzelska-Nowicka E, Poltorak A.
    Molecules; 2022 Jun 09; 27(12):. PubMed ID: 35744826
    [Abstract] [Full Text] [Related]

  • 6. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.
    Onopiuk A, Kołodziejczak K, Szpicer A, Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Stelmasiak A, Poltorak A.
    Foods; 2022 Jul 05; 11(13):. PubMed ID: 35804801
    [Abstract] [Full Text] [Related]

  • 7. 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 05; 18(4):413-21. PubMed ID: 22773543
    [Abstract] [Full Text] [Related]

  • 8. 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 05; 97(7):2075-2083. PubMed ID: 27569658
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK, Barbut S.
    J Food Sci; 2010 Mar 05; 75(2):S108-14. PubMed ID: 20492255
    [Abstract] [Full Text] [Related]

  • 10. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
    [Abstract] [Full Text] [Related]

  • 11. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep 03; 75(7):S355-64. PubMed ID: 21535570
    [Abstract] [Full Text] [Related]

  • 12. Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.
    Hanula M, Szpicer A, Górska-Horczyczak E, Khachatryan G, Pogorzelski G, Pogorzelska-Nowicka E, Poltorak A.
    Molecules; 2022 Apr 07; 27(8):. PubMed ID: 35458595
    [Abstract] [Full Text] [Related]

  • 13. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT, Jeong HS, Kim J, Barido FH, Lee SK.
    Poult Sci; 2019 Jul 01; 98(7):3059-3066. PubMed ID: 30877751
    [Abstract] [Full Text] [Related]

  • 14. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
    Alejandre M, Astiasarán I, Ansorena D, Barbut S.
    Food Res Int; 2019 Aug 01; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 16. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Apr 01; 87(4):356-60. PubMed ID: 21146328
    [Abstract] [Full Text] [Related]

  • 17. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL.
    Int J Food Sci Nutr; 1998 Sep 01; 49(5):327-32. PubMed ID: 10367001
    [Abstract] [Full Text] [Related]

  • 18. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
    Keenan DF, Resconi VC, Smyth TJ, Botinestean C, Lefranc C, Kerry JP, Hamill RM.
    Meat Sci; 2015 Sep 01; 107():75-85. PubMed ID: 25965966
    [Abstract] [Full Text] [Related]

  • 19. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.
    Hong S, Jo S, Kim MJ, Park S, Lee S, Lee J, Lee J.
    J Food Sci; 2019 May 01; 84(5):971-979. PubMed ID: 30990890
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
    Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, Tomasevic I, Domínguez R, Lorenzo JM.
    Foods; 2020 May 04; 9(5):. PubMed ID: 32375313
    [Abstract] [Full Text] [Related]

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