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There are 15207 results for: content related to: Microwave Heating of Cooked Pork Patties as a Function of Fat Content

  1. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 641–654, Marzena Danowska-Oziewicz

    Version of Record online : 24 SEP 2012, DOI: 10.1111/jfpp.12014

  2. You have free access to this content
    Oxidative Stability of Cooked Pork Patties Incorporated with Clitoria ternatea Extract (Blue Pea Flower Petal) During Refrigerated Storage

    Journal of Food Processing and Preservation

    Volume 41, Issue 1, February 2017, Porntip Pasukamonset, Oran Kwon and Sirichai Adisakwattana

    Version of Record online : 27 APR 2016, DOI: 10.1111/jfpp.12751

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    Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 6, November 2015, Pages: 796–812, Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad and Kairam Narsaiah

    Version of Record online : 21 AUG 2015, DOI: 10.1111/1541-4337.12156

  4. Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 12, September 2013, Pages: 2959–2962, Jen-Hua Cheng, Shu-Tai Wang and Herbert W Ockerman

    Version of Record online : 11 APR 2013, DOI: 10.1002/jsfa.6124

  5. Quality characteristics and storage stability of patties from buffalo head and heart meats

    International Journal of Food Science & Technology

    Volume 43, Issue 10, October 2008, Pages: 1798–1806, Arun K. Verma, Veerappa Lakshmanan, Arun K. Das, Sanjod K. Mendiratta and Anne Sita Ram Anjaneyulu

    Version of Record online : 10 SEP 2008, DOI: 10.1111/j.1365-2621.2007.01707.x

  6. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 31–42, Manish Kumar and B. D. Sharma

    Version of Record online : 15 DEC 2003, DOI: 10.1111/j.1365-2621.2004.00743.x

  7. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2832–2837, Xue-qin Gao, Wan-gang Zhang and Guang-hong Zhou

    Version of Record online : 18 DEC 2014, DOI: 10.1002/jsfa.7023

  8. Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties

    International Journal of Food Science & Technology

    Volume 45, Issue 6, June 2010, Pages: 1153–1160, Sung Y. Park and Koo B. Chin

    Version of Record online : 26 MAY 2010, DOI: 10.1111/j.1365-2621.2010.02245.x

  9. Quality and Sensory Characterization of White Jelly Mushroom (Tremella fuciformis) as a Meat Substitute in Pork Patty Formulation

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 2014–2019, Min-Ha Cha, Ji-Young Heo, Chan Lee, Y. Martin Lo and Bokyung Moon

    Version of Record online : 22 OCT 2013, DOI: 10.1111/jfpp.12178

  10. QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL

    Journal of Food Quality

    Volume 34, Issue 5, October 2011, Pages: 352–362, RIPUDAMAN SINGH, MANISH KUMAR CHATLI, ASHIM KUMAR BISWAS and J. SAHOO

    Version of Record online : 8 JUL 2011, DOI: 10.1111/j.1745-4557.2011.00395.x

  11. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2165–2174, Ninnart Chinprahast, Akarapon Suwannadath and Thiti Homjabok

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03084.x

  12. Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

    Journal of Food Science

    Volume 69, Issue 9, December 2004, Pages: C708–C712, J.Y. Jeong, E.S. Lee, H.-D. Paik, J.H. Choi and C.J. Kim

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09920.x

  13. THE EFFECT OF THE COMBINATION OF SALTY, BITTER AND SOUR ACCOMPANIMENT ON THE FLAVOR AND JUICINESS OF PORK PATTIES

    Journal of Sensory Studies

    Volume 25, Issue 4, August 2010, Pages: 536–548, M.D. AASLYNG and M.B. FRØST

    Version of Record online : 19 APR 2010, DOI: 10.1111/j.1745-459X.2010.00285.x

  14. THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK

    Journal of Sensory Studies

    Volume 23, Issue 5, October 2008, Pages: 720–742, M.D. AASLYNG and M.B. FRØST

    Version of Record online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00182.x

  15. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 383–392, Arun K. Das, Anne Sita Ram Anjaneyulu, Arun K. Verma and Napa Kondaiah

    Version of Record online : 31 JAN 2008, DOI: 10.1111/j.1365-2621.2006.01449.x

  16. Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 3, February 2016, Pages: 742–750, Hyeong Sang Kim and Koo Bok Chin

    Version of Record online : 21 MAR 2015, DOI: 10.1002/jsfa.7141

  17. Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 8, June 2009, Pages: 1360–1365, Lindsey Haak, Katleen Raes and Stefaan De Smet

    Version of Record online : 5 MAY 2009, DOI: 10.1002/jsfa.3595

  18. Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: S282–S288, M.C. Rojas and M.S Brewer

    Version of Record online : 19 APR 2007, DOI: 10.1111/j.1750-3841.2007.00335.x

  19. EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

    Journal of Muscle Foods

    Volume 20, Issue 1, January 2009, Pages: 37–53, ARUN K. DAS, A.S.R. ANJANEYULU, RAJENDRAN THOMAS and N. KONDAIAH

    Version of Record online : 29 DEC 2008, DOI: 10.1111/j.1745-4573.2008.00132.x

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    EFFECT OF PREVENTOX ON THE STORAGE STABILITY OF RAW AND PRECOOKED PORK PATTIES

    Journal of Muscle Foods

    Volume 19, Issue 1, January 2008, Pages: 1–16, G. CHEN, Y.L. XIONG, L. WANG, J. GOMEZ-BASAURI and F. NICASTRO

    Version of Record online : 7 JAN 2008, DOI: 10.1111/j.1745-4573.2007.00097.x