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Journal Abstract Search

386 related items for PubMed ID: 28071030

  • 21. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
    Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y.
    J Sci Food Agric; 2020 Jan 15; 100(1):268-276. PubMed ID: 31512249
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  • 22. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
    Leite A, Rodrigues S, Pereira E, Paulos K, Oliveira AF, Lorenzo JM, Teixeira A.
    Meat Sci; 2015 Jul 15; 105():114-20. PubMed ID: 25839884
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  • 23. 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 15; 112():69-76. PubMed ID: 26562792
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  • 24. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2013 Feb 15; 93(2):145-52. PubMed ID: 23022579
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  • 25. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
    Pietrasik Z, Soladoye OP.
    J Sci Food Agric; 2021 Aug 30; 101(11):4464-4472. PubMed ID: 33432585
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  • 26. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
    Gutiérrez-Luna K, Ansorena D, Astiasarán I.
    J Food Sci; 2020 Oct 30; 85(10):3072-3080. PubMed ID: 32869333
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  • 27. 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 30; 83(6):1740-1747. PubMed ID: 29745986
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  • 28. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.
    Huang L, Kong B, Zhao J, Liu Q, Diao X.
    J Agric Food Chem; 2014 Jul 09; 62(27):6390-9. PubMed ID: 24950913
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  • 29. 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 09; 94(3):320-7. PubMed ID: 23567131
    [Abstract] [Full Text] [Related]

  • 30. Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.
    Lorenzo JM, Pateiro M.
    Meat Sci; 2013 Oct 09; 95(2):330-5. PubMed ID: 23747626
    [Abstract] [Full Text] [Related]

  • 31. 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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  • 32. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
    Argel NS, Ranalli N, Califano AN, Andrés SC.
    J Sci Food Agric; 2020 Aug 15; 100(10):3932-3941. PubMed ID: 32329079
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  • 33. Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.
    Utrilla MC, García Ruiz A, Soriano A.
    Meat Sci; 2014 Dec 15; 98(4):785-91. PubMed ID: 25134015
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  • 34. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product.
    Li H, Yu H, Liu Y, Wang Y, Li H, Yu J.
    J Sci Food Agric; 2019 Sep 15; 99(12):5586-5593. PubMed ID: 31152446
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  • 35. 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 15; 121():79-87. PubMed ID: 27288900
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  • 36. 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 15; 92(1):44-52. PubMed ID: 22542074
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  • 37. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
    Gómez M, Lorenzo JM.
    Meat Sci; 2013 Nov 15; 95(3):658-66. PubMed ID: 23811106
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  • 38. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.
    Noumo Ngangmou T, Johny LC, Mbougueng PD, Sokamte Tegang A, Tatsadjieu Ngoune L, Suresh PV, Mbofung CMF.
    Anim Sci J; 2024 Nov 15; 95(1):e13952. PubMed ID: 38689465
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  • 39. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.
    Turp GY.
    Meat Sci; 2016 Nov 15; 121():40-46. PubMed ID: 27258146
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  • 40. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
    Pintor A, Severiano-Pérez P, Totosaus A.
    Food Sci Technol Int; 2014 Oct 15; 20(7):489-500. PubMed ID: 23785067
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