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Journal Abstract Search

227 related items for PubMed ID: 31229064

  • 21. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.
    Zetzl AK, Marangoni AG, Barbut S.
    Food Funct; 2012 Mar; 3(3):327-37. PubMed ID: 22377795
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.
    Rezaee M, Aider M.
    Meat Sci; 2023 Oct; 204():109283. PubMed ID: 37473714
    [Abstract] [Full Text] [Related]

  • 24. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes.
    Alejandre M, Passarini D, Astiasarán I, Ansorena D.
    Meat Sci; 2017 Dec; 134():7-13. PubMed ID: 28738225
    [Abstract] [Full Text] [Related]

  • 25. 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
    [Abstract] [Full Text] [Related]

  • 26. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
    Serdaroğlu M, Öztürk B, Urgu M.
    Meat Sci; 2016 Jul 03; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 27. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun 03; 176():108464. PubMed ID: 33618129
    [Abstract] [Full Text] [Related]

  • 28. Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems.
    Kim TK, Hyeock Lee M, In Yong H, Won Jang H, Jung S, Choi YS.
    Food Chem; 2021 Jun 01; 346():128930. PubMed ID: 33460962
    [Abstract] [Full Text] [Related]

  • 29. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage.
    Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y.
    J Food Sci; 2018 Jun 01; 83(6):1740-1747. PubMed ID: 29745986
    [Abstract] [Full Text] [Related]

  • 30. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
    Chen Y, Jia X, Sun F, Jiang S, Liu H, Liu Q, Kong B.
    Meat Sci; 2020 Feb 01; 160():107968. PubMed ID: 31675517
    [Abstract] [Full Text] [Related]

  • 31. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Jan 01; 87(1):54-60. PubMed ID: 20875930
    [Abstract] [Full Text] [Related]

  • 32. Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet.
    Semwogerere F, Neethling J, Muchenje V, Hoffman LC.
    Poult Sci; 2019 Sep 01; 98(9):3557-3570. PubMed ID: 30839084
    [Abstract] [Full Text] [Related]

  • 33. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.
    Baek KH, Utama DT, Lee SG, An BK, Lee SK.
    Asian-Australas J Anim Sci; 2016 Jun 01; 29(6):865-71. PubMed ID: 27004822
    [Abstract] [Full Text] [Related]

  • 34. Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated:saturated ratio of pork fat.
    Myer RO, Lamkey JW, Walker WR, Brendemuhl JH, Combs GE.
    J Anim Sci; 1992 May 01; 70(5):1417-23. PubMed ID: 1526910
    [Abstract] [Full Text] [Related]

  • 35. Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue.
    Dreher J, Blach C, Terjung N, Gibis M, Weiss J.
    J Food Sci; 2020 Feb 01; 85(2):421-431. PubMed ID: 31943214
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  • 36. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
    Glorieux S, Steen L, De Brabanter J, Foubert I, Fraeye I.
    J Food Sci; 2018 Jun 01; 83(6):1596-1604. PubMed ID: 29786844
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  • 37. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
    Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasarán I.
    Meat Sci; 2014 Dec 01; 98(4):615-21. PubMed ID: 25089785
    [Abstract] [Full Text] [Related]

  • 38. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I, García-Íñiguez de Ciriano M, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D.
    J Sci Food Agric; 2014 Mar 15; 94(4):744-51. PubMed ID: 24105447
    [Abstract] [Full Text] [Related]

  • 39. Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.
    Hanula M, Szpicer A, Górska-Horczyczak E, Khachatryan G, Pogorzelska-Nowicka E, Poltorak A.
    Molecules; 2022 Jun 09; 27(12):. PubMed ID: 35744826
    [Abstract] [Full Text] [Related]

  • 40. Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter.
    Barbut S, Somboonpanyakul P.
    Poult Sci; 2007 Jul 09; 86(7):1440-4. PubMed ID: 17575194
    [Abstract] [Full Text] [Related]

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