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Journal Abstract Search

365 related items for PubMed ID: 27527510

  • 21. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
    Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088
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  • 24. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch.
    Bañón S, Díaz P, Nieto G, Castillo M, Alvarez D.
    Meat Sci; 2008 Nov; 80(3):649-55. PubMed ID: 22063577
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  • 26. 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
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  • 27. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
    Lyon BG, Berry BW, Soderberg D, Clinch N.
    J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
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  • 28. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
    Tan SS, Aminah A, Zhang XG, Abdul SB.
    Meat Sci; 2006 Mar; 72(3):387-97. PubMed ID: 22061722
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  • 29. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
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  • 30. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH.
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
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  • 31. 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
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  • 32. 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; 97(7):2075-2083. PubMed ID: 27569658
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  • 33. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.
    Yancey JW, Apple JK, Wharton MD.
    J Anim Sci; 2016 Oct; 94(10):4434-4446. PubMed ID: 27898853
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  • 34. Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.
    Peiretti PG, Medana C, Visentin S, Dal Bello F, Meineri G.
    Food Chem; 2012 May 01; 132(1):80-5. PubMed ID: 26434266
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  • 35. The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.
    Vasquez Mejia SM, Shaheen A, Zhou Z, McNeill D, Bohrer BM.
    Meat Sci; 2019 Oct 01; 156():85-92. PubMed ID: 31141760
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  • 36. 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
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  • 37. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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  • 38. Acrylamide formation in vegetable oils and animal fats during heat treatment.
    Daniali G, Jinap S, Hajeb P, Sanny M, Tan CP.
    Food Chem; 2016 Dec 01; 212():244-9. PubMed ID: 27374529
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  • 39. Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages.
    Uzlaşır T, Aktaş N, Gerçekaslan KE.
    Food Sci Anim Resour; 2020 Jul 01; 40(4):551-562. PubMed ID: 32734263
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  • 40. 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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