相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation
Rowida Younis Essa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Human perception of color differences using computer vision system measurements of raw pork loin
Brianne A. Altmann et al.
MEAT SCIENCE (2022)
Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein
Angelica Patricia Bertolo et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
Danila Foggiaro et al.
FOODS (2022)
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Burcu Ozturk-Kerimoglu et al.
MEAT SCIENCE (2022)
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Acai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions
Monika Hanula et al.
MOLECULES (2022)
Active Packaging of Button Mushrooms with Zeolite and Acai Extract as an Innovative Method of Extending Its Shelf Life
Monika Hanula et al.
AGRICULTURE-BASEL (2021)
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products
Ruben Dominguez et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat
Maryam Moghtadaei et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles
Iwona Wojtasik-Kalinowska et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2021)
Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties
Kallyne Sousa Soares et al.
MOLECULES (2021)
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros et al.
MEAT SCIENCE (2021)
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System
Allah Bakhsh et al.
FOODS (2021)
Synthesis of Silver and Gold Nanoparticles in Sodium Alginate Matrix Enriched with Graphene Oxide and Investigation of Properties of the Obtained Thin Films
Nikola Nowak et al.
APPLIED SCIENCES-BASEL (2021)
Consumer perceptions towards healthier meat products
Alfredo Teixeira et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Review on characteristics of trained sensory panels in food science
Ilija Djekic et al.
JOURNAL OF TEXTURE STUDIES (2021)
Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
Pourya Izadi Amoli et al.
FOODS (2021)
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
Mohamed F. Eshag Osman et al.
FOODS (2021)
Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics
Wei Wang et al.
FOODS (2021)
Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review
Amir Rezvankhah et al.
DRYING TECHNOLOGY (2020)
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
Julliane Carvalho Barros et al.
FOODS (2020)
Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork
E. Gorska-Horczyczak et al.
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE (2020)
European conformation and fat scores of bovine carcasses are not good indicators of marbling
Jingjing Liu et al.
MEAT SCIENCE (2020)
Optimization of Microwave and Ultrasound Extraction Methods of Acai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity
Monika Hanula et al.
APPLIED SCIENCES-BASEL (2020)
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
Marta Alejandre et al.
FOOD RESEARCH INTERNATIONAL (2019)
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers
Francisco Allan L. Carvalho et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers
Tiffany Prokopp Hautrive et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers
Nicoly Subtil de Oliveira Ferreira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Impact of the Mode of Extraction on the Lipidomic Profile of Oils Obtained from Selected Amazonian Fruits
Juliana Erika Cristina Cardona Jaramillo et al.
BIOMOLECULES (2019)
Desonide nanoencapsulation with acai oil as oil core: Physicochemical characterization, photostability study and in vitro phototoxicity evaluation
Priscila Rosa et al.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2019)
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
Rosane Teresinha Heck et al.
MEAT SCIENCE (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
Camila de Souza Paglarini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
Agata Antoniewska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties
Iwona Wojtasik-Kalinowska et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUPA ratio without affecting the technological and sensory properties?
Rosane Teresinha Heck et al.
MEAT SCIENCE (2017)
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
Miriam M. Selani et al.
MEAT SCIENCE (2016)
Physicochemical and sensory properties of Celta dry-ripened salchichon as affected by fat content
S. Fonseca et al.
GRASAS Y ACEITES (2015)
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage
Derek F. Keenan et al.
MEAT SCIENCE (2015)
Alternative fat substitutes for beef burger: technological and sensory characteristics
Sabrina C. Bastos et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Influence of fat content on physico-chemical and oxidative stability of foal liver pate
Jose M. Lorenzo et al.
MEAT SCIENCE (2013)
Higher drip loss is associated with protein oxidation
S. Traore et al.
MEAT SCIENCE (2012)
Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
J. G. Rodriguez-Carpena et al.
MEAT SCIENCE (2012)
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
Alexander K. Zetzl et al.
FOOD & FUNCTION (2012)
Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from acai (Euterpe oleracea Mart.)
Lisbeth A. Pacheco-Palencia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
Manuela Fernandez et al.
FOOD CHEMISTRY (2007)
Characteristics of beef burger as influenced by various types of lemon albedo
L Aleson-Carbonell et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)