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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

386 related items for PubMed ID: 28071030

  • 41.
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  • 42. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
    Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas MT.
    Meat Sci; 2010 Mar; 84(3):356-63. PubMed ID: 20374797
    [Abstract] [Full Text] [Related]

  • 43. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.
    Choi YM, Choe JH, Cho DK, Kim BC.
    Meat Sci; 2012 Feb; 90(2):292-6. PubMed ID: 21843917
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  • 46. Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.
    Hayes JE, Canonico I, Allen P.
    Meat Sci; 2013 Nov; 95(3):755-62. PubMed ID: 23707070
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  • 48. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
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  • 49. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
    Pires MA, Rodrigues I, Barros JC, Carnauba G, de Carvalho FA, Trindade MA.
    J Sci Food Agric; 2020 Jan 15; 100(1):410-420. PubMed ID: 31599968
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  • 50. 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 15; 84(1):212-8. PubMed ID: 20374777
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  • 51.
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  • 52. 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 15; 50(2):131-138. PubMed ID: 30414321
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  • 53. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage.
    Abbasi E, Amini Sarteshnizi R, Ahmadi Gavlighi H, Nikoo M, Azizi MH, Sadeghinejad N.
    Meat Sci; 2019 Jan 15; 147():135-143. PubMed ID: 30243231
    [Abstract] [Full Text] [Related]

  • 54. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
    Costa MP, Frasao BS, Rodrigues BL, Silva AC, Conte-Junior CA.
    J Dairy Res; 2016 Nov 15; 83(4):493-496. PubMed ID: 27845025
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  • 55. 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 15; 146():154-159. PubMed ID: 30149279
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  • 56. 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 15; 108():368-377. PubMed ID: 29735069
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  • 57. Effect of barley β-glucan addition as a fat replacer on muffin quality.
    Onacik-Gür S, Żbikowska A, Kapler E, Kowalska H.
    Acta Sci Pol Technol Aliment; 2016 Jun 15; 15(3):247-256. PubMed ID: 28071024
    [Abstract] [Full Text] [Related]

  • 58. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.
    do Amaral DS, Cardelle-Cobas A, do Nascimento BM, Madruga MS, Pintado MM.
    Food Funct; 2016 Sep 14; 7(9):4020-4029. PubMed ID: 27711901
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  • 59. Effect of tiger nut fibre on quality characteristics of pork burger.
    Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA.
    Meat Sci; 2010 May 14; 85(1):70-6. PubMed ID: 20374867
    [Abstract] [Full Text] [Related]

  • 60. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
    Mora-Gallego H, Serra X, Guàrdia MD, Miklos R, Lametsch R, Arnau J.
    Meat Sci; 2013 Mar 14; 93(3):668-74. PubMed ID: 23273479
    [Abstract] [Full Text] [Related]

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