Results 151 to 160 of about 4,714 (161)

A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs

LWT - Food Science and Technology, 2020
Liangli Lucy Yu, Yuge Niu, Xiangjun Sun
exaly  

Storage study of chicken meatballs incorporated with green cabbage (Brassica olerecea) at refrigeration temperature (4 ± 1°C) under aerobic packaging

Journal of Applied Animal Research, 2016
Akhilesh K Verma, Pramila Umaraw, V Pathak   +2 more
exaly  

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre

Meat Science, 2014
Eva Tornberg, Ann-Charlotte Eliasson
exaly  

Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

LWT - Food Science and Technology, 2010
Charis M. Galanakis, Vassilis Gekas, Eva Tornberg   +2 more
exaly  

Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage

Journal of Food Science, 2012
Nurul Huda
exaly  

The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs

Food Chemistry, 2014
Mirosława Karpińska-Tymoszczyk
exaly  

Inhibitory effect of Mill., L. and L. on N–(Carboxymethyl) lysine in meatballs

Meat Science
Ali Arslan, Mustafa Abdullah Yilmaz, Serap Kılıç Altun   +2 more
exaly  

Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs

Journal of Food Science, 2016
Zhi Zheng, Kezhou Cai, Luoshuizhong Luoshuizhong   +2 more
exaly  

Inhibitory effect of naringenin on Nε-(carboxymethyl) lysine during cooking of meatballs

International Journal of Food Science and Technology
Serap Kılıç Altun, Mehmet Emin Aydemir   +1 more
exaly  

Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs

Journal of Food and Nutrition Research (Newark, Del ), 2017
exaly