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Journal Abstract Search

324 related items for PubMed ID: 27288900

  • 1. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
    Yang H, Khan MA, Yu X, Zheng H, Han M, Xu X, Zhou G.
    Meat Sci; 2016 Nov; 121():79-87. PubMed ID: 27288900
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  • 4. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
    Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB.
    Meat Sci; 2016 Nov; 121():73-78. PubMed ID: 27288899
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  • 5. 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; 104():44-51. PubMed ID: 25688689
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  • 7. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
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  • 9. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).
    Galvão AMMT, Costa GFD, Santos MD, Pollonio MAR, Hubinger MD.
    Meat Sci; 2024 Oct; 216():109589. PubMed ID: 38970934
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  • 10. 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
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  • 11. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I, García-Íñiguez de Ciriano M, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D.
    J Sci Food Agric; 2014 Mar 15; 94(4):744-51. PubMed ID: 24105447
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  • 12. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
    Glorieux S, Steen L, De Brabanter J, Foubert I, Fraeye I.
    J Food Sci; 2018 Jun 15; 83(6):1596-1604. PubMed ID: 29786844
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  • 13. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y, Rodriguez Furlán LT, Campderrós ME.
    Food Sci Technol Int; 2017 Apr 15; 23(3):245-253. PubMed ID: 27956651
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  • 14. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
    Qi W, Wu J, Shu Y, Wang H, Rao W, Xu HN, Zhang Z.
    Int J Biol Macromol; 2020 Jun 01; 152():567-575. PubMed ID: 32112849
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  • 15. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
    Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ.
    Meat Sci; 2013 Apr 01; 93(4):849-54. PubMed ID: 23313971
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  • 17. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H, Serra X, Guàrdia MD, Arnau J.
    Meat Sci; 2014 May 01; 97(1):62-8. PubMed ID: 24530990
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  • 18. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y.
    J Food Sci; 2018 Jun 01; 83(6):1740-1747. PubMed ID: 29745986
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  • 19. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E.
    Meat Sci; 2013 Dec 01; 95(4):871-8. PubMed ID: 23702340
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  • 20. Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters.
    Irmscher SB, Gibis M, Herrmann K, Oechsle AM, Kohlus R, Weiss J.
    J Food Sci; 2016 Mar 01; 81(3):E618-26. PubMed ID: 26799444
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