Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

[1]  Chengzhang Wang,et al.  Effects of alfalfa meal on quality and function of pork meatballs , 2022, Food science & nutrition.

[2]  S. Khare,et al.  Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives. , 2021, Journal of food science.

[3]  Yusuke Hirata.  trans-Fatty Acids as an Enhancer of Inflammation and Cell Death: Molecular Basis for Their Pathological Actions. , 2021, Biological & pharmaceutical bulletin.

[4]  D. Longhi,et al.  Grape residue flour as an antioxidant and fiber source in beef meatballs , 2021 .

[5]  P. O’Toole,et al.  Dietary Fibre Modulates the Gut Microbiota , 2021, Nutrients.

[6]  Chunxia Xiao,et al.  Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs , 2020, Journal of Food Science and Technology.

[7]  O. Kılınççeker.  Nohut ununun tavuk köfte üretiminde kullanımı , 2020 .

[8]  D. Hopkins,et al.  The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality. , 2020, Meat science.

[9]  L. Yu,et al.  A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs , 2020 .

[10]  S. Kersten,et al.  Mechanisms of Action of trans Fatty Acids , 2019, Advances in nutrition.

[11]  Laping He,et al.  Effects of replacing fat with Perilla seed on the characteristics of meatballs. , 2019, Meat science.

[12]  Guibing Chen,et al.  Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours , 2019, Innovative Food Science & Emerging Technologies.

[13]  M. Yılmaz,et al.  Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers , 2019, Journal of the Hellenic Veterinary Medical Society.

[14]  J. Mellem,et al.  Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin , 2019, Journal of Food Science and Technology.

[15]  S. Nammi,et al.  Cowpea: an overview on its nutritional facts and health benefits. , 2018, Journal of the science of food and agriculture.

[16]  M. Mat Yusoff,et al.  Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging) , 2018, Journal of Food Science and Technology.

[17]  A. Bağdatli.  THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PSHYCOCHMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL , 2017 .

[18]  J. Awika,et al.  Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties: A review , 2017 .

[19]  C. Ritz,et al.  Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study. , 2017, The Journal of nutrition.

[20]  M. Aaslyng,et al.  Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations. , 2017, Meat science.

[21]  D. Malini,et al.  Utilization of Durian Seed Flour as Filler Ingredient of Meatball , 2016 .

[22]  A. Astrup,et al.  Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study , 2016, Food & nutrition research.

[23]  M. Ak,et al.  Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. , 2016, Journal of the science of food and agriculture.

[24]  W. Ellis,et al.  Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf , 2014 .

[25]  Ron Porat,et al.  Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit , 2013 .

[26]  G. Teye,et al.  The effect of cowpea (Vigna unguiculata) flour as an extender on the physic-chemical properties of beef and hamburgers , 2012, African Journal of Food, Agriculture, Nutrition and Development.

[27]  V. Pratape,et al.  Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality , 2012 .

[28]  Charis M. Galanakis,et al.  Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs , 2010 .

[29]  Sadettin Turhan,et al.  Enhancement of the nutritional status of beef patties by adding flaxseed flour. , 2009, Meat science.

[30]  V. K. Modi,et al.  Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta , 2009 .

[31]  Sadettin Turhan,et al.  UTILIZATION OF WET OKARA IN LOW‐FAT BEEF PATTIES , 2007 .

[32]  M. Serdaroğlu.  The characteristics of beef patties containing different levels of fat and oat flour , 2006 .

[33]  I. Yilmaz.  Physicochemical and sensory characteristics of low fat meatballs with added wheat bran , 2005 .

[34]  M. Serdaroğlu,et al.  Quality of low-fat meatballs containing Legume flours as extenders. , 2005, Meat science.

[35]  I. Yilmaz.  Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. , 2004, Meat science.

[36]  O. Dağlıoğlu,et al.  The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. , 2003, Meat science.

[37]  F. Jiménez-Colmenero,et al.  Healthier meat and meat products: their role as functional foods. , 2001, Meat science.

[38]  E. A. Elgasim,et al.  Water activity and Hunter colour values of beef patties extended with Samh (Mesembryanthemum forsskalei Hochst) flour , 2000 .

[39]  A. Lichtenstein.  Trans fatty acids and blood lipid levels, Lp(a), parameters of cholesterol metabolism, and hemostatic factors , 1998 .

[40]  E. H. Mansour,et al.  Characteristics of low-fat beefburger as influenced by various types of wheat fibers , 1997 .

[41]  H. Belshaw,et al.  The Food and Agriculture Organization of the United Nations , 1947, International Organization.

[42]  A. Javed,et al.  Development of Meat-based Functional Foods : A Review , 2017 .

[43]  G. Turp,et al.  Köfte Üretiminde Hardal Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri , 2016 .

[44]  O. Dağlıoğlu,et al.  Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs¶ , 2007 .

[45]  J. Sadkiewicz,et al.  International association for cereal science and technology ICC , 2005 .

[46]  Hilde van der Togt,et al.  Publisher's Note , 2003, J. Netw. Comput. Appl..

[47]  M. Hunt.  Guidelines for Meat Color Evaluation , 2001 .

[48]  Hüsnü Yusuf Gökalp,et al.  Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu , 1993 .

[49]  D. Firestone,et al.  Official methods and recommended practices of the American Oil Chemists' Society , 1990 .