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Journal Abstract Search

344 related items for PubMed ID: 29514422

  • 1. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.
    Mastanjević K, Kovačević D.
    Acta Sci Pol Technol Aliment; 2018; 17(1):19-26. PubMed ID: 29514422
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  • 2. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
    Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J.
    J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
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  • 3. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A, Ragaee S, Abdel-Aal el-SM.
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
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  • 5. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
    Wang HL, Chou CH, Yu YS, Hsu CL, Wang SY, Ko YF, Chen YC.
    J Sci Food Agric; 2016 Mar 30; 96(5):1609-17. PubMed ID: 25988217
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  • 7. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
    Petersson K, Godard O, Eliasson AC, Tornberg E.
    Meat Sci; 2014 Jan 30; 96(1):503-8. PubMed ID: 24008058
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  • 8. Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.
    Yeung J, Vasanthan T.
    J Agric Food Chem; 2001 Jan 30; 49(1):331-5. PubMed ID: 11170595
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  • 9. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
    Lantto R, Puolanne E, Kruus K, Buchert J, Autio K.
    J Agric Food Chem; 2007 Feb 21; 55(4):1248-55. PubMed ID: 17243701
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  • 13. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H, Alavi S, Adhikari K, Herald T.
    J Food Sci; 2008 May 21; 73(4):S173-9. PubMed ID: 18460140
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  • 14. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T, Huda N, Ahmad R.
    J Food Sci; 2011 May 21; 76(1):S48-55. PubMed ID: 21535715
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  • 16. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 May 21; 17(3):227-233. PubMed ID: 30269462
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  • 18. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G, Morris CF, Murphy KM.
    J Food Sci; 2014 Nov 21; 79(11):S2337-45. PubMed ID: 25308337
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