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PUBMED FOR HANDHELDS

Journal Abstract Search

499 related items for PubMed ID: 32329079

  • 1.
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  • 2. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
    Shariati-Ievari S, Ryland D, Edel A, Nicholson T, Suh M, Aliani M.
    J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
    [Abstract] [Full Text] [Related]

  • 3. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives.
    Pietrasik Z, Soladoye OP.
    J Sci Food Agric; 2021 Aug 30; 101(11):4464-4472. PubMed ID: 33432585
    [Abstract] [Full Text] [Related]

  • 4. 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 30; 100(3):1265-1273. PubMed ID: 31709548
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  • 6. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
    Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB.
    J Food Sci; 2017 Dec 30; 82(12):2787-2793. PubMed ID: 29095501
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  • 8. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.
    Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB.
    Meat Sci; 2016 Nov 30; 121():73-78. PubMed ID: 27288899
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  • 9. 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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  • 11. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
    Booren BL, Castell-Perez ME, Miller RK.
    J Texture Stud; 2017 Oct 03; 48(5):403-414. PubMed ID: 28967225
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  • 12. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
    Babji AS, Alina AR, Seri Chempaka MY, Sharmini T, Basker R, Yap SL.
    Int J Food Sci Nutr; 1998 Sep 03; 49(5):327-32. PubMed ID: 10367001
    [Abstract] [Full Text] [Related]

  • 13. 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 03; 50(2):131-138. PubMed ID: 30414321
    [Abstract] [Full Text] [Related]

  • 14. 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 03; 156():174-182. PubMed ID: 31200329
    [Abstract] [Full Text] [Related]

  • 15. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris).
    Galvão AMMT, Costa GFD, Santos MD, Pollonio MAR, Hubinger MD.
    Meat Sci; 2024 Oct 03; 216():109589. PubMed ID: 38970934
    [Abstract] [Full Text] [Related]

  • 16. The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects.
    Cócaro ES, Laurindo LF, Alcantara M, Martins IBA, Junior AAB, Deliza R.
    Food Sci Technol Int; 2020 Mar 03; 26(2):105-112. PubMed ID: 31461368
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  • 17. Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
    do Prado MEA, Queiroz VAV, Correia VTDV, Neves EO, Roncheti EFS, Gonçalves ACA, de Menezes CB, de Oliveira FCE.
    Meat Sci; 2019 Apr 03; 150():93-100. PubMed ID: 30616075
    [Abstract] [Full Text] [Related]

  • 18. Properties of duck meat sausages supplemented with cereal flours.
    Yang HS, Ali MS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST.
    Poult Sci; 2009 Jul 03; 88(7):1452-8. PubMed ID: 19531717
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A, Libera J, Stasiak DM.
    Acta Sci Pol Technol Aliment; 2019 Jul 03; 18(2):163-171. PubMed ID: 31256544
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  • 20. 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 03; 104():44-51. PubMed ID: 25688689
    [Abstract] [Full Text] [Related]

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