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Journal Abstract Search

171 related items for PubMed ID: 36291625

  • 21. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
    [Abstract] [Full Text] [Related]

  • 22. Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.
    Shao L, Bi J, Dai R, Li X.
    Food Res Int; 2020 Dec; 138(Pt B):109788. PubMed ID: 33288174
    [Abstract] [Full Text] [Related]

  • 23. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
    Zając M, Kasprzak MM, Tkaczewska J, Berski W, Stępień A, Okpala COR, Domagała J.
    J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
    [Abstract] [Full Text] [Related]

  • 24. Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages.
    Zhu Y, Guo L, Tang W, Yang Q.
    Poult Sci; 2020 Dec; 99(12):7147-7158. PubMed ID: 33248632
    [Abstract] [Full Text] [Related]

  • 25. 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; 100(3):1265-1273. PubMed ID: 31709548
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. 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; 117():187-95. PubMed ID: 26995773
    [Abstract] [Full Text] [Related]

  • 28. 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; 163():108079. PubMed ID: 32061994
    [Abstract] [Full Text] [Related]

  • 29. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A, Domínguez R, E S Munekata P, Pateiro M, Sarriés MV, Manuel Lorenzo J.
    Food Res Int; 2022 Nov; 161():111881. PubMed ID: 36192994
    [Abstract] [Full Text] [Related]

  • 30. Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.
    Zhao X, Guo R, Li X, Wang X, Zeng L, Wen X, Huang Q.
    Food Chem; 2023 May 30; 409():135337. PubMed ID: 36587514
    [Abstract] [Full Text] [Related]

  • 31. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer.
    Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM.
    J Agric Food Chem; 2011 Dec 28; 59(24):12998-3003. PubMed ID: 22060725
    [Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. 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 04; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 34. 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 04; 96(3):900-8. PubMed ID: 25752293
    [Abstract] [Full Text] [Related]

  • 35. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
    Wang X, Xie Y, Li X, Liu Y, Yan W.
    Meat Sci; 2018 Dec 04; 146():154-159. PubMed ID: 30149279
    [Abstract] [Full Text] [Related]

  • 36. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil.
    Revilla I, Santos S, Hernández-Jiménez M, Vivar-Quintana AM.
    Foods; 2022 Mar 23; 11(7):. PubMed ID: 35407009
    [Abstract] [Full Text] [Related]

  • 37. 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]

  • 38. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.
    Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS.
    Poult Sci; 2021 Feb 09; 100(2):1291-1298. PubMed ID: 33518086
    [Abstract] [Full Text] [Related]

  • 39. Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.
    Cerrón-Mercado F, Botella-Martínez CM, Salvá-Ruíz BK, Fernández-López J, Pérez-Alvarez JA, Viuda-Martos M.
    Foods; 2022 Jul 24; 11(15):. PubMed ID: 35892783
    [Abstract] [Full Text] [Related]

  • 40. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep 24; 89(1):65-71. PubMed ID: 21497446
    [Abstract] [Full Text] [Related]

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