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Journal Abstract Search

178 related items for PubMed ID: 27514694

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 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. 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]

  • 6. 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]

  • 7. 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]

  • 8. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.
    Bratcher CL, Dawkins NL, Solaiman S, Kerth CR, Bartlett JR.
    J Anim Sci; 2011 May; 89(5):1429-33. PubMed ID: 21183711
    [Abstract] [Full Text] [Related]

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  • 10. 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; 49(5):327-32. PubMed ID: 10367001
    [Abstract] [Full Text] [Related]

  • 11. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
    [Abstract] [Full Text] [Related]

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  • 13. 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; 75(2):S108-14. PubMed ID: 20492255
    [Abstract] [Full Text] [Related]

  • 14. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
    Hwang HS, Singh M, Lee S.
    J Food Sci; 2016 May; 81(5):C1045-54. PubMed ID: 27027545
    [Abstract] [Full Text] [Related]

  • 15. Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats.
    Tan SS, Aminah A, Mohd Suria Affandi Y, Atil O, Babji AS.
    Int J Food Sci Nutr; 2001 Jan; 52(1):91-8. PubMed ID: 11225183
    [Abstract] [Full Text] [Related]

  • 16. Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.
    Pietrasik Z, Wang H, Janz JA.
    Meat Sci; 2013 Feb; 93(2):322-8. PubMed ID: 23089241
    [Abstract] [Full Text] [Related]

  • 17. Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter.
    Yu SY, Lin KW.
    J Food Sci; 2014 Jun; 79(6):C1117-22. PubMed ID: 24888552
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 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; 84(5):971-979. PubMed ID: 30990890
    [Abstract] [Full Text] [Related]

  • 20. 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]

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