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Journal Abstract Search

182 related items for PubMed ID: 28470966

  • 1. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
    Xue S, Yu X, Yang H, Xu X, Ma H, Zhou G.
    J Food Sci; 2017 Jun; 82(6):1357-1368. PubMed ID: 28470966
    [Abstract] [Full Text] [Related]

  • 2. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
    [Abstract] [Full Text] [Related]

  • 3. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages.
    O'Flynn CC, Cruz-Romero MC, Troy DJ, Mullen AM, Kerry JP.
    Meat Sci; 2014 Jan 27; 96(1):633-9. PubMed ID: 24056406
    [Abstract] [Full Text] [Related]

  • 4. 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 27; 121():79-87. PubMed ID: 27288900
    [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 27; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 6. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E.
    Meat Sci; 2013 Dec 27; 95(4):871-8. PubMed ID: 23702340
    [Abstract] [Full Text] [Related]

  • 7. Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.
    Xue S, Yang H, Liu R, Qian C, Wang M, Zou Y, Xu X, Zhou G.
    Meat Sci; 2017 Jul 27; 129():176-184. PubMed ID: 28324869
    [Abstract] [Full Text] [Related]

  • 8. Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter.
    Li S, He Z, Li H.
    J Sci Food Agric; 2018 Sep 27; 98(12):4533-4541. PubMed ID: 29485183
    [Abstract] [Full Text] [Related]

  • 9. The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages.
    O'Flynn CC, Cruz-Romero MC, Troy D, Mullen AM, Kerry JP.
    Meat Sci; 2014 Mar 27; 96(3):1266-74. PubMed ID: 24334049
    [Abstract] [Full Text] [Related]

  • 10. 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 27; 81(3):E618-26. PubMed ID: 26799444
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.
    Mohamed HM, Emara MM, Nouman TM.
    J Sci Food Agric; 2016 Jul 15; 96(9):2990-7. PubMed ID: 26391435
    [Abstract] [Full Text] [Related]

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  • 14. 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 15; 83(6):1596-1604. PubMed ID: 29786844
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  • 16. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.
    Yang H, Han M, Bai Y, Han Y, Xu X, Zhou G.
    Meat Sci; 2015 Apr 15; 102():69-78. PubMed ID: 25553411
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  • 19. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S, Cornforth D, Nummer BA.
    J Food Sci; 2010 Sep 15; 75(7):C607-12. PubMed ID: 21535526
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