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Journal Abstract Search

234 related items for PubMed ID: 31200329

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  • 3. Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.
    de Lima Guterres L, Pinton MB, Dos Santos BA, Correa LP, Cordeiro MWS, Wagner R, Cichoski AJ, Lorenzo JM, Campagnol PCB.
    Meat Sci; 2023 Jan; 195():109028. PubMed ID: 36335868
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  • 5. Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.
    Heck RT, Lucas BN, Santos DJPD, Pinton MB, Fagundes MB, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Wagner R, Campagnol PCB.
    Meat Sci; 2018 Dec; 146():147-153. PubMed ID: 30145411
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  • 6. Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
    Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M.
    J Sci Food Agric; 2020 Feb; 100(3):1265-1273. PubMed ID: 31709548
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  • 7. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
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  • 9. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
    Delgado-Pando G, Cofrades S, Rodríguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2011 Jun 03; 88(2):241-8. PubMed ID: 21239120
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  • 13. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar 03; 101():95-102. PubMed ID: 25485511
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  • 15. 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 03; 122():129-136. PubMed ID: 31229064
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  • 18. Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.
    Öztürk-Kerimoğlu B, Kavuşan HS, Benzer Gürel D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun 03; 176():108461. PubMed ID: 33621830
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  • 19. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
    Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B.
    Meat Sci; 2023 May 03; 199():109143. PubMed ID: 36827828
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  • 20. 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 03; 173():108396. PubMed ID: 33288362
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