These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

365 related items for PubMed ID: 27527510

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.
    Youssef MK, Barbut S.
    Meat Sci; 2009 Jun; 82(2):228-33. PubMed ID: 20416752
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 6. 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]

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

  • 8. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters.
    Barbut S, Somboonpanyakul P, Quinton M, Smith A.
    Br Poult Sci; 2009 Jan; 50(1):83-94. PubMed ID: 19234933
    [Abstract] [Full Text] [Related]

  • 9. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ.
    Meat Sci; 2009 Jun; 82(2):266-71. PubMed ID: 20416740
    [Abstract] [Full Text] [Related]

  • 10. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Jan; 87(1):54-60. PubMed ID: 20875930
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 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; 83(6):1596-1604. PubMed ID: 29786844
    [Abstract] [Full Text] [Related]

  • 13. Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
    Barbut S, Somboonpanyakul P.
    Poult Sci; 2007 Jul; 86(7):1440-4. PubMed ID: 17575194
    [Abstract] [Full Text] [Related]

  • 14. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters.
    Álvarez D, Barbut S.
    Meat Sci; 2013 Jul; 94(3):320-7. PubMed ID: 23567131
    [Abstract] [Full Text] [Related]

  • 15. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ.
    Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A, Libera J, Stasiak DM.
    Acta Sci Pol Technol Aliment; 2019 Jun; 18(2):163-171. PubMed ID: 31256544
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils.
    Wan Rosli WI, Babji AS, Aminah A, Foo SP, Abd Malik O.
    Int J Food Sci Nutr; 2010 Aug; 61(5):519-35. PubMed ID: 20166846
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.