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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

241 related items for PubMed ID: 33288174

  • 21. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
    Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.
    Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
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  • 22. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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  • 26. 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 15; 81(9):C2199-205. PubMed ID: 27527510
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  • 29. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers.
    Zheng B, Li X, Hao J, Xu D.
    Food Chem; 2023 Feb 15; 402():134080. PubMed ID: 36137383
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  • 31. Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage.
    Chaijan M, Cheong LZ, Panpipat W.
    PLoS One; 2021 Feb 15; 16(4):e0250512. PubMed ID: 33886683
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  • 35. Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure.
    Zhang J, Zhu L, Li H, Tang H, Yang H, Zhao K, Kong F, Yin T, Yao Q, Chen L.
    Food Chem; 2022 Mar 30; 373(Pt B):131574. PubMed ID: 34802801
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  • 36. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions.
    Kim TK, Yong HI, Jung S, Kim YB, Choi YS.
    Meat Sci; 2020 May 30; 163():108079. PubMed ID: 32061994
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  • 37. Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase.
    Park YS, Choi YS, Hwang KE, Kim TK, Lee CW, Shin DM, Han SG.
    Korean J Food Sci Anim Resour; 2017 May 30; 37(3):351-359. PubMed ID: 28747820
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  • 38. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug 30; 81(8):C1891-8. PubMed ID: 27442806
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  • 39. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.
    Zetzl AK, Marangoni AG, Barbut S.
    Food Funct; 2012 Mar 30; 3(3):327-37. PubMed ID: 22377795
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  • 40. 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 30; 160():107968. PubMed ID: 31675517
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