WOS: 000382269900006PubMed ID: 27258146The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of a-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fat...
WOS: 000331593600031PubMed ID: 24342185Ohmic cooking of meatballs was conducted in a continuous type...
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to ...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
The objective of this study was to determine the effects of pea fiber, orange fiber and inulin fiber...
Work objective: To create a new product - Meatballs with adition of brans and rapeseed oil, to grade...
In this research, the effects of different cooking processes (grilling, oven, and microwave cooking)...
Fat reduction in meat products represents a technological challenge, as it affects the physicochemic...
© Korean Society for Food Science of Animal Resources.This study aimed to research the possibilities...
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid compositio...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
WOS: 000331593600031PubMed ID: 24342185Ohmic cooking of meatballs was conducted in a continuous type...
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to ...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemic...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and r...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...
The objective of this study was to determine the effects of pea fiber, orange fiber and inulin fiber...
Work objective: To create a new product - Meatballs with adition of brans and rapeseed oil, to grade...
In this research, the effects of different cooking processes (grilling, oven, and microwave cooking)...
Fat reduction in meat products represents a technological challenge, as it affects the physicochemic...
© Korean Society for Food Science of Animal Resources.This study aimed to research the possibilities...
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid compositio...
Meatballs are a food favored by the community, with the number of buyers classified as frequent at +...
Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also ...
WOS: 000331593600031PubMed ID: 24342185Ohmic cooking of meatballs was conducted in a continuous type...
Meatballs could contain high amount of fat that can cause many health problems. This study aimed to ...
The purpose of this study was to determine the effects of using different amounts of potato puree (P...