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Journal Abstract Search

227 related items for PubMed ID: 31229064

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters.
    Youssef MK, Barbut S.
    Meat Sci; 2009 Jun; 82(2):228-33. PubMed ID: 20416752
    [Abstract] [Full Text] [Related]

  • 4. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L, Bi J, Dai R, Li X.
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [Abstract] [Full Text] [Related]

  • 5. Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.
    Barbut S, Youssef MK.
    J Food Sci; 2016 Sep; 81(9):C2199-205. PubMed ID: 27527510
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami.
    Woern C, Marangoni AG, Weiss J, Barbut S.
    Food Res Int; 2021 Sep; 147():110431. PubMed ID: 34399448
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure.
    Youssef MK, Barbut S.
    J Food Sci; 2010 Mar 01; 75(2):S108-14. PubMed ID: 20492255
    [Abstract] [Full Text] [Related]

  • 10. Organogels use in meat processing - Effects of fat/oil type and heating rate.
    Barbut S, Marangoni A.
    Meat Sci; 2019 Mar 01; 149():9-13. PubMed ID: 30448475
    [Abstract] [Full Text] [Related]

  • 11. Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters.
    Barbut S, Wood J, Marangoni AG.
    J Food Sci; 2016 Sep 01; 81(9):C2183-8. PubMed ID: 27514694
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 84(5):971-979. PubMed ID: 30990890
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 156():174-182. PubMed ID: 31200329
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 122():566-572. PubMed ID: 31229115
    [Abstract] [Full Text] [Related]

  • 15. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A, Domínguez R, E S Munekata P, Pateiro M, Sarriés MV, Manuel Lorenzo J.
    Food Res Int; 2022 Nov 01; 161():111881. PubMed ID: 36192994
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 115():9-15. PubMed ID: 26775152
    [Abstract] [Full Text] [Related]

  • 17. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B, Urgu M, Serdaroğlu M.
    J Sci Food Agric; 2017 May 01; 97(7):2075-2083. PubMed ID: 27569658
    [Abstract] [Full Text] [Related]

  • 18. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Apr 01; 87(4):356-60. PubMed ID: 21146328
    [Abstract] [Full Text] [Related]

  • 19. Quality effects of using organogels in breakfast sausage.
    Barbut S, Wood J, Marangoni A.
    Meat Sci; 2016 Dec 01; 122():84-89. PubMed ID: 27501232
    [Abstract] [Full Text] [Related]

  • 20. Effect of gellan gum on functional properties of low-fat chicken meat batters.
    Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, Kang ZL.
    J Texture Stud; 2019 Apr 01; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

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