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PUBMED FOR HANDHELDS

Journal Abstract Search


245 related items for PubMed ID: 29350749

  • 21. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
    Barros JC, Munekata PES, de Carvalho FAL, Domínguez R, Trindade MA, Pateiro M, Lorenzo JM.
    Meat Sci; 2021 Mar; 173():108396. PubMed ID: 33288362
    [Abstract] [Full Text] [Related]

  • 22. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
    Ospina-E JC, Cruz-S A, Pérez-Alvarez JA, Fernández-López J.
    Meat Sci; 2010 Mar; 84(3):491-7. PubMed ID: 20374815
    [Abstract] [Full Text] [Related]

  • 23. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G.
    J Sci Food Agric; 2014 Jan 30; 94(2):227-34. PubMed ID: 23696421
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  • 24. 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 30; 76(7):C1025-31. PubMed ID: 22417539
    [Abstract] [Full Text] [Related]

  • 25. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S, Marangoni A.
    Meat Sci; 2019 Mar 30; 149():9-13. PubMed ID: 30448475
    [Abstract] [Full Text] [Related]

  • 26. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?
    Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB.
    Meat Sci; 2017 Aug 30; 130():16-25. PubMed ID: 28347883
    [Abstract] [Full Text] [Related]

  • 27. Effects of various fat sources, alpha-tocopheryl acetate, and ascorbic acid supplements on fatty acid composition and alpha-tocopherol content in raw and vacuum-packed, cooked dark chicken meat.
    Bou R, Grimpa S, Guardiola F, Barroeta AC, Codony R.
    Poult Sci; 2006 Aug 30; 85(8):1472-81. PubMed ID: 16903481
    [Abstract] [Full Text] [Related]

  • 28. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
    Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasarán I.
    Meat Sci; 2014 Dec 30; 98(4):615-21. PubMed ID: 25089785
    [Abstract] [Full Text] [Related]

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  • 30. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.
    Heck RT, Saldaña E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, de Menezes CR, Wagner R, Campagnol PCB.
    Meat Sci; 2019 Oct 30; 156():174-182. PubMed ID: 31200329
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  • 32. Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.
    Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P.
    J Food Sci; 2014 Nov 30; 79(11):S2377-82. PubMed ID: 25307945
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  • 34. 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 30; 92(1):44-52. PubMed ID: 22542074
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  • 36. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.
    Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.
    Poult Sci; 2011 Feb 30; 90(2):473-80. PubMed ID: 21248346
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  • 39. Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.
    Gravador RS, Brunton NP, Fahey AG, Gkarane V, Claffey NA, Moloney AP, Diskin MG, Farmer LJ, Allen P, Casey C, Monahan FJ.
    J Sci Food Agric; 2020 Mar 30; 100(5):2176-2184. PubMed ID: 31901142
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