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Journal Abstract Search

185 related items for PubMed ID: 33288362

  • 1. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions.
    Barros JC, Munekata PES, de Carvalho FAL, Domínguez R, Trindade MA, Pateiro M, Lorenzo JM.
    Meat Sci; 2021 Mar; 173():108396. PubMed ID: 33288362
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  • 2. Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?
    Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB.
    Meat Sci; 2017 Aug; 130():16-25. PubMed ID: 28347883
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  • 3. 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
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  • 5. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
    Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B.
    Meat Sci; 2023 May; 199():109143. PubMed ID: 36827828
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  • 8. 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; 49(5):327-32. PubMed ID: 10367001
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  • 10. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
    López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep; 89(1):27-34. PubMed ID: 21497025
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  • 11. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
    Asuming-Bediako N, Jaspal MH, Hallett K, Bayntun J, Baker A, Sheard PR.
    Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
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  • 12. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.
    Gómez I, Sarriés MV, Ibañez FC, Beriain MJ.
    J Food Sci; 2018 Feb; 83(2):454-463. PubMed ID: 29350749
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  • 15. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb; 96(3):900-8. PubMed ID: 25752293
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  • 18. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
    Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, Tomasevic I, Domínguez R, Lorenzo JM.
    Foods; 2020 May 04; 9(5):. PubMed ID: 32375313
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  • 20. 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 04; 134():7-13. PubMed ID: 28738225
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