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Journal Abstract Search

336 related items for PubMed ID: 30990890

  • 1. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.
    Hong S, Jo S, Kim MJ, Park S, Lee S, Lee J, Lee J.
    J Food Sci; 2019 May; 84(5):971-979. PubMed ID: 30990890
    [Abstract] [Full Text] [Related]

  • 2. Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation.
    Hong S, Kim MJ, Park S, Lee S, Lee J, Lee J.
    J Food Sci; 2018 Apr; 83(4):885-891. PubMed ID: 29524218
    [Abstract] [Full Text] [Related]

  • 3. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA, Lee EJ, Ko KY, Paik HD, Ahn DU.
    J Food Sci; 2009 Apr; 74(1):C25-32. PubMed ID: 19200082
    [Abstract] [Full Text] [Related]

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

  • 5. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep; 84(9):2646-2651. PubMed ID: 31429478
    [Abstract] [Full Text] [Related]

  • 6. 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; 108():368-377. PubMed ID: 29735069
    [Abstract] [Full Text] [Related]

  • 7. Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA, Lee EJ, Ko KY, Ahn DU.
    J Food Sci; 2009 Aug; 74(6):C432-40. PubMed ID: 19723179
    [Abstract] [Full Text] [Related]

  • 8. Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.
    Yılmaz E, Öğütcü M, Yüceer YK.
    J Food Sci; 2015 Sep; 80(9):S2035-44. PubMed ID: 26259923
    [Abstract] [Full Text] [Related]

  • 9. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
    Alejandre M, Astiasarán I, Ansorena D, Barbut S.
    Food Res Int; 2019 Aug; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 10. Potential use of organogels to replace animal fat in comminuted meat products.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec; 122():155-162. PubMed ID: 27552678
    [Abstract] [Full Text] [Related]

  • 11. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.
    Song S, Tang Q, Hayat K, Karangwa E, Zhang X, Xiao Z.
    Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040
    [Abstract] [Full Text] [Related]

  • 12. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.
    Oh I, Lee J, Lee HG, Lee S.
    Food Res Int; 2019 Aug; 122():566-572. PubMed ID: 31229115
    [Abstract] [Full Text] [Related]

  • 13. Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents.
    Sallam KI, Abd-Elghany SM, Imre K, Morar A, Herman V, Hussein MA, Mahros MA.
    Food Microbiol; 2021 Oct; 99():103834. PubMed ID: 34119118
    [Abstract] [Full Text] [Related]

  • 14. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
    Utama DT, Jeong HS, Kim J, Barido FH, Lee SK.
    Poult Sci; 2019 Jul 01; 98(7):3059-3066. PubMed ID: 30877751
    [Abstract] [Full Text] [Related]

  • 15. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P, Brewer MS.
    J Sci Food Agric; 2011 Mar 30; 91(5):963-8. PubMed ID: 21254072
    [Abstract] [Full Text] [Related]

  • 16. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
    Hwang HS, Singh M, Lee S.
    J Food Sci; 2016 May 30; 81(5):C1045-54. PubMed ID: 27027545
    [Abstract] [Full Text] [Related]

  • 17. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
    Selani MM, Shirado GA, Margiotta GB, Rasera ML, Marabesi AC, Piedade SM, Contreras-Castillo CJ, Canniatti-Brazaca SG.
    Meat Sci; 2016 May 30; 115():9-15. PubMed ID: 26775152
    [Abstract] [Full Text] [Related]

  • 18. Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef.
    Barbosa-Pereira L, Aurrekoetxea GP, Angulo I, Paseiro-Losada P, Cruz JM.
    Meat Sci; 2014 Jun 30; 97(2):249-54. PubMed ID: 24598072
    [Abstract] [Full Text] [Related]

  • 19. Comparative analysis of olive oil organogels containing beeswax and sunflower wax with breakfast margarine.
    Yılmaz E, Öğütcü M.
    J Food Sci; 2014 Sep 30; 79(9):E1732-8. PubMed ID: 25154468
    [Abstract] [Full Text] [Related]

  • 20. Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility.
    Hwang HS, Winkler-Moser JK, Vermillion K, Liu SX.
    J Food Sci; 2014 Nov 30; 79(11):C2164-73. PubMed ID: 25316004
    [Abstract] [Full Text] [Related]

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