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Journal Abstract Search

417 related items for PubMed ID: 30149279

  • 1. 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; 146():154-159. PubMed ID: 30149279
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  • 4. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
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  • 7. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
    Alejandre M, Poyato C, Ansorena D, Astiasarán I.
    Meat Sci; 2016 Nov; 121():107-113. PubMed ID: 27300155
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  • 11. 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; 76(7):C1025-31. PubMed ID: 22417539
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  • 12. Effect of fat quality on sausage processing, texture, and sensory characteristics.
    Baer AA, Dilger AC.
    Meat Sci; 2014 Mar; 96(3):1242-9. PubMed ID: 24334046
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  • 18. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
    Utrilla MC, García Ruiz A, Soriano A.
    Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
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  • 19. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
    de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA.
    J Sci Food Agric; 2021 Jan 30; 101(2):505-517. PubMed ID: 32648307
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