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Articles (42)

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1-10 of 42 results for Meat replacer

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Select article: Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

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Research article

First published 2020-4

Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

Birol Kılıç, Azim Şimşek, James R Claus [...]

Food Science and Technology International

Select article: Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season

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Research article

First published 2008-10

Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season

M.C. García Navarro, E. Ramos Morales, G. De la Torre Adarve [...]

Food Science and Technology International

Select article: Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

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Research article

First published 2024-4

Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

Food Science and Technology International

Select article: Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

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Research article

First published 2020-12

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

Mariana P Neves, Marielle M de Oliveira Paula, Paulo R Fontes [...]

Food Science and Technology International

Select article: Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

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Research article

First published 2025-4

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

Mingru Wang, Lei Ma, Peng Xie [...]

Food Science and Technology International

Select article: Comparison Between Two Different Levels of Replacement of Free-range Rearing by an Oleic Acid and-tocopherol Enriched Diet on the Quality of Fresh Meat from Iberian Duroc (50%) Pigs

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Research article

First published 2006-02

Comparison Between Two Different Levels of Replacement of Free-range Rearing by an Oleic Acid and-tocopherol Enriched Diet on the Quality of Fresh Meat from Iberian Duroc (50%) Pigs

E. González, B. Velardo, J. F. Tejeda

Food Science and Technology International

Select article: Meat and Nicotinamide: A Causal Role in Human Evolution,History,and Demographics

Open access

Review article

First published 2017

Meat and Nicotinamide: A Causal Role in Human Evolution,History,and Demographics

Adrian C Williams, Lisa J Hill

International Journal of Tryptophan Research

Select article: Nutritional requirements

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Research article

First published 1985-02

Nutritional requirements

Arnold E. Bender

Perspectives in Public Health

Select article: Investigation of Consumer Acceptance of Foods Containing Insects and Development of Non-Snack Insect-based Foods

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Research article

First published 2020-02

Investigation of Consumer Acceptance of Foods Containing Insects and Development of Non-Snack Insect-based Foods

Gunhild Brynning, Jens Ulrich Bækgaard, Lars-Henrik Lau Heckmann

Industrial Biotechnology

Select article: Clenbuterol Food Poisoning from Snake Meat Consumption: An Outbreak of 13 Cases

Free access

Research article

First published 2015-1

Clenbuterol Food Poisoning from Snake Meat Consumption: An Outbreak of 13 Cases

Yj Wang, Kk Lau, Fl Lau

Hong Kong Journal of Emergency Medicine

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