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PUBMED FOR HANDHELDS

Journal Abstract Search

164 related items for PubMed ID: 31675517

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  • 6. 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; 83(6):1740-1747. PubMed ID: 29745986
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  • 7. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582
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  • 8. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.
    Zhuang X, Han M, Kang ZL, Wang K, Bai Y, Xu XL, Zhou GH.
    Meat Sci; 2016 Mar; 113():107-15. PubMed ID: 26641280
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  • 9. Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil.
    Youssef MK, Barbut S.
    Meat Sci; 2011 Apr; 87(4):356-60. PubMed ID: 21146328
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  • 10. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun; 104():44-51. PubMed ID: 25688689
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  • 11. 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
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  • 17. Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax.
    Wolfer TL, Acevedo NC, Prusa KJ, Sebranek JG, Tarté R.
    Meat Sci; 2018 Nov; 145():352-362. PubMed ID: 30031201
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  • 18. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ, Jung EH, Lee SH, Kim JH, Lee JJ, Choi YI.
    Korean J Food Sci Anim Resour; 2015 Nov; 35(1):130-6. PubMed ID: 26761810
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