Evidence map›Paper›PMID 38115893›Full record

ArticleCurrent research in food science2023

A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion.

Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
2.6field-weighted citation impact, top 11% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 14 citations in OpenAlex.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors at 1 institution in 1 country.

Hadi HashemiDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Mohammad Hadi EskandariDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Seyed Mohammad Hashem HosseiniDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Shiraz University · IR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The work investigated a taste contrast strategy to reduce the salt content in burgers by a novel design of water in gelled oil in water double emulsion (DE) as an animal fat replacer. Oleogelation reduced the particle size and improved emulsion viscosity, resulting in more emulsion stability than conventional DE. Moreover, oil gelation enhanced the encapsulation efficiency of salt. The partial substitution of the optimized DE incorporating salt within the W

Indexed as

Double emulsionFat replacerOleogelationProcessed meatSalt reductionTaste contrast

Identifiers

PMID38115893
PMCPMC10728326
OpenAlexW4388802647

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.