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Journal Abstract Search

179 related items for PubMed ID: 27501232

  • 1. Quality effects of using organogels in breakfast sausage.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec; 122():84-89. PubMed ID: 27501232
    [Abstract] [Full Text] [Related]

  • 2. Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters.
    Barbut S, Wood J, Marangoni AG.
    J Food Sci; 2016 Sep; 81(9):C2183-8. PubMed ID: 27514694
    [Abstract] [Full Text] [Related]

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

  • 4. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep; 84(9):2646-2651. PubMed ID: 31429478
    [Abstract] [Full Text] [Related]

  • 5. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami.
    Woern C, Marangoni AG, Weiss J, Barbut S.
    Food Res Int; 2021 Sep; 147():110431. PubMed ID: 34399448
    [Abstract] [Full Text] [Related]

  • 6. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L, Bi J, Dai R, Li X.
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [Abstract] [Full Text] [Related]

  • 7. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S, Marangoni A.
    Meat Sci; 2019 Mar; 149():9-13. PubMed ID: 30448475
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
    O'Flynn CC, Cruz-Romero MC, Troy DJ, Mullen AM, Kerry JP.
    Meat Sci; 2014 Jan; 96(1):633-9. PubMed ID: 24056406
    [Abstract] [Full Text] [Related]

  • 10. 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; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

  • 11. 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; 93(3):652-8. PubMed ID: 23273477
    [Abstract] [Full Text] [Related]

  • 12. 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; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X, Xie Y, Li X, Liu Y, Yan W.
    Meat Sci; 2018 Dec 01; 146():154-159. PubMed ID: 30149279
    [Abstract] [Full Text] [Related]

  • 16. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D.
    Poult Sci; 2011 Jun 01; 90(6):1334-9. PubMed ID: 21597076
    [Abstract] [Full Text] [Related]

  • 17. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
    Keenan DF, Resconi VC, Kerry JP, Hamill RM.
    Meat Sci; 2014 Mar 01; 96(3):1384-94. PubMed ID: 24361558
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
    Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J.
    Meat Sci; 2016 Feb 01; 112():9-15. PubMed ID: 26497101
    [Abstract] [Full Text] [Related]

  • 20. Effect of fat quality on sausage processing, texture, and sensory characteristics.
    Baer AA, Dilger AC.
    Meat Sci; 2014 Mar 01; 96(3):1242-9. PubMed ID: 24334046
    [Abstract] [Full Text] [Related]

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