Detalles de la búsqueda
1.
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
J Sci Food Agric
; 104(2): 1207-1212, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37740930
2.
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.
Crit Rev Food Sci Nutr
; 62(3): 640-655, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-33000627
3.
ω-3 in meat products: benefits and effects on lipid oxidative stability.
J Sci Food Agric
; 96(8): 2620-34, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-26676414
4.
Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Foods
; 12(23)2023 Nov 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231662
5.
Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.
Food Res Int
; 165: 112539, 2023 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-36869546
6.
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.
Meat Sci
; 198: 109112, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36702066
7.
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
Food Sci Technol Int
; 28(1): 3-14, 2022 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-33455448
8.
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.
Foods
; 11(21)2022 Oct 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-36359925
9.
Interaction between papain and transglutaminase enzymes on the textural softening of burgers.
Meat Sci
; 174: 108421, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33429336
10.
Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Meat Sci
; 171: 108275, 2021 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-32853888
11.
Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.
Food Res Int
; 140: 109855, 2021 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33648173
12.
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.
Meat Sci
; 163: 108085, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-32088609
13.
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.
Meat Sci
; 170: 108244, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32693312
14.
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
Food Res Int
; 132: 109066, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331676
15.
Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham.
Meat Sci
; 165: 108130, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32224414
16.
Using chitosan and radish powder to improve stability of fermented cooked sausages.
Meat Sci
; 167: 108165, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32413692
17.
Ultrasound: A new approach to reduce phosphate content of meat emulsions.
Meat Sci
; 152: 88-95, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30836267
18.
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.
Meat Sci
; 145: 55-62, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-29894848
19.
Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning.
Appl Spectrosc
; 72(12): 1774-1780, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30063378
20.
Meat products as prebiotic food carrier.
Adv Food Nutr Res
; 94: 223-265, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32892834