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| Application of oat dextrine for fat substitute in mayonnaise | | Food chemistry |
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| Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis–direct immersion–solid phase microextraction–gas chromatography/mass spectrometry | | Meat science |
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| Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures | | Journal of texture studies |
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| Fructooligosaccharides as a fat replacer in fermented cooked sausages | | International journal of food science and technology |
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| Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits | | Food research international |
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| Dietary Intakes Associated with Successful Weight Loss and Maintenance during the Weight Loss Maintenance Trial | | Journal of the American Dietetic Association |
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| Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees | | Meat science |
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| Growth performance, histological alterations and fatty acid profile in muscle and liver of sharp snout sea bream (Diplodus puntazzo) with partial replacement of fish oil by pork fat | | Aquaculture international |
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| Response surface optimization and characteristics of Indica rice starch‐based fat substitute prepared by α‐amylase | | Starch |
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| Development of a healthy low-fat fish sausage containing dietary fibre | | International journal of food science and technology |
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| Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil | | Meat science |
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| Human milk fat substitutes containing omega-3 fatty acids | | Journal of agricultural and food chemistry |
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| Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee | | Appetite |
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| Effect of replacing pork backfat with yams (Dioscorea alata) on quality characteristics of Chinese sausage | | Journal of food engineering |
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| Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat | | Food research international |
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| Roles of components of rice-based fat substitute in gelation | | Food research international |
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| Dietary Modeling Shows that the Substitution of Canola Oil for Fats Commonly Used in the United States Would Increase Compliance with Dietary Recommendations for Fatty Acids | | Journal of the American Dietetic Association |
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| Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content | | Food chemistry |
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| The use of bulgur as a meat replacement: bulgur-sucuk (a vegetarian dry-fermented sausage) | | Journal of the science of food and agriculture |
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| Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage | | Meat science |
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| Microwave expansion of imitation cheese containing resistant starch | | Journal of food engineering |
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| Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil | | Meat science |
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| Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties | | Meat science |
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| New strategies for reducing the pork back-fat content in typical Italian salami | | Meat science |
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| Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums | | Food research international |
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| Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates | | Food quality and preference |
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| Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products | | Food science and technology international |
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| Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks | | Meat science |
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