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123 related items for PubMed ID: 38689465

  • 1. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.
    Noumo Ngangmou T, Johny LC, Mbougueng PD, Sokamte Tegang A, Tatsadjieu Ngoune L, Suresh PV, Mbofung CMF.
    Anim Sci J; 2024; 95(1):e13952. PubMed ID: 38689465
    [Abstract] [Full Text] [Related]

  • 2. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
    Kirkyol M, Akköse A.
    Food Sci Nutr; 2023 Nov; 11(11):7091-7099. PubMed ID: 37970419
    [Abstract] [Full Text] [Related]

  • 3. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.
    Turp GY.
    Meat Sci; 2016 Nov; 121():40-46. PubMed ID: 27258146
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties.
    Bunmee T, Setthaya P, Chaiwang N, Sansawat T.
    Int J Food Sci; 2022 Feb; 2022():9753201. PubMed ID: 35155666
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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; 121():73-78. PubMed ID: 27288899
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
    Latoch A, Glibowski P, Libera J.
    Acta Sci Pol Technol Aliment; 2016 Aug 30; 15(3):311-320. PubMed ID: 28071030
    [Abstract] [Full Text] [Related]

  • 10. Beef patty composition: effects of fat content and cooking method.
    Berry BW, Leddy K.
    J Am Diet Assoc; 1984 Jun 30; 84(6):654-8. PubMed ID: 6725796
    [Abstract] [Full Text] [Related]

  • 11. Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.
    Yi HC, Cho H, Hong JJ, Ryu RK, Hwang KT, Regenstein JM.
    Meat Sci; 2012 Dec 30; 92(4):464-8. PubMed ID: 22682071
    [Abstract] [Full Text] [Related]

  • 12. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
    Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2012 May 30; 91(1):1-7. PubMed ID: 22227100
    [Abstract] [Full Text] [Related]

  • 13. Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste.
    Valenzuela Melendres M, Camou JP, Torrentera Olivera NG, Alvarez Almora E, González Mendoza D, Avendaño Reyes L, González Ríos H.
    Meat Sci; 2014 May 30; 97(1):54-61. PubMed ID: 24509360
    [Abstract] [Full Text] [Related]

  • 14. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S, Cornforth D, Nummer BA.
    J Food Sci; 2010 Sep 30; 75(7):C607-12. PubMed ID: 21535526
    [Abstract] [Full Text] [Related]

  • 15. Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken patty.
    Wan-Mohtar WAAQI, Halim-Lim SA, Kamarudin NZ, Rukayadi Y, Abd Rahim MH, Jamaludin AA, Ilham Z.
    J Food Sci; 2020 Oct 30; 85(10):3124-3133. PubMed ID: 32860235
    [Abstract] [Full Text] [Related]

  • 16. Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties.
    Oh I, Lee J, Lee HG, Lee S.
    Food Res Int; 2019 Aug 30; 122():566-572. PubMed ID: 31229115
    [Abstract] [Full Text] [Related]

  • 17. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
    Elif Bilek A, Turhan S.
    Meat Sci; 2009 Aug 30; 82(4):472-7. PubMed ID: 20416676
    [Abstract] [Full Text] [Related]

  • 18. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B, Lee SM, Yoo SH, Inglett GE, Lee S.
    J Sci Food Agric; 2010 Oct 30; 90(13):2208-13. PubMed ID: 20628997
    [Abstract] [Full Text] [Related]

  • 19. Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage.
    Eshag Osman MF, Mohamed AA, Mohamed Ahmed IA, Alamri MS, Al Juhaimi FY, Hussain S, Ibraheem MA, Qasem AA.
    Food Chem; 2022 Sep 15; 388():132988. PubMed ID: 35447594
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 88(7):1452-8. PubMed ID: 19531717
    [Abstract] [Full Text] [Related]

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