204 related articles for article (PubMed ID: 22062779)
1. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.
Muguerza E; Gimeno O; Ansorena D; Bloukas JG; Astiasarán I
Meat Sci; 2001 Nov; 59(3):251-8. PubMed ID: 22062779
[TBL] [Abstract][Full Text] [Related]
2. Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil.
Muguerza E; Ansorena D; Astiasarán I
Meat Sci; 2003 Dec; 65(4):1361-7. PubMed ID: 22063780
[TBL] [Abstract][Full Text] [Related]
3. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages.
Bloukas JG; Paneras ED; Fournitzis GC
Meat Sci; 1997 Feb; 45(2):133-44. PubMed ID: 22061297
[TBL] [Abstract][Full Text] [Related]
4. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.
Muguerza E; Fista G; Ansorena D; Astiasaran I; Bloukas JG
Meat Sci; 2002 Aug; 61(4):397-404. PubMed ID: 22061068
[TBL] [Abstract][Full Text] [Related]
5. Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage.
Hernández-Jiménez M; Martínez-Martín I; Vivar-Quintana AM; Revilla I
Foods; 2022 Aug; 11(15):. PubMed ID: 35954079
[TBL] [Abstract][Full Text] [Related]
6. Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages.
Pelser WM; Linssen JP; Legger A; Houben JH
Meat Sci; 2007 Jan; 75(1):1-11. PubMed ID: 22063405
[TBL] [Abstract][Full Text] [Related]
7. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.
Ansorena D; Astiasarán I
Meat Sci; 2004 Jun; 67(2):237-44. PubMed ID: 22061319
[TBL] [Abstract][Full Text] [Related]
8. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
Asuming-Bediako N; Jaspal MH; Hallett K; Bayntun J; Baker A; Sheard PR
Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
[TBL] [Abstract][Full Text] [Related]
9. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.
Domínguez R; Pateiro M; Agregán R; Lorenzo JM
J Food Sci Technol; 2017 Jan; 54(1):26-37. PubMed ID: 28242900
[TBL] [Abstract][Full Text] [Related]
10. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.
Beriain MJ; Gómez I; Petri E; Insausti K; Sarriés MV
Meat Sci; 2011 May; 88(1):189-97. PubMed ID: 21236589
[TBL] [Abstract][Full Text] [Related]
11. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
[TBL] [Abstract][Full Text] [Related]
12. Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
Siachou C; Zampouni K; Katsanidis E
Gels; 2023 Apr; 9(4):. PubMed ID: 37102952
[TBL] [Abstract][Full Text] [Related]
13. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
[TBL] [Abstract][Full Text] [Related]
14. Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage.
Yıldız-Turp G; Serdaroğlu M
Meat Sci; 2008 Apr; 78(4):447-54. PubMed ID: 22062464
[TBL] [Abstract][Full Text] [Related]
15. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil.
Koutsopoulos DA; Koutsimanis GE; Bloukas JG
Meat Sci; 2008 May; 79(1):188-97. PubMed ID: 22062612
[TBL] [Abstract][Full Text] [Related]
16. Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs.
Valencia I; Ansorena D; Astiasarán I
Meat Sci; 2006 Apr; 72(4):727-33. PubMed ID: 22061886
[TBL] [Abstract][Full Text] [Related]
17. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
Magra T; Soultos N; Dovas C; Papavergou E; Lazou T; Apostolakos I; Dimitreli G; Ambrosiadis I
Food Technol Biotechnol; 2021 Sep; 59(3):267-281. PubMed ID: 34759759
[TBL] [Abstract][Full Text] [Related]
18. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).
Kayaardı S; Gök V
Meat Sci; 2004 Jan; 66(1):249-57. PubMed ID: 22063955
[TBL] [Abstract][Full Text] [Related]
19. Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil.
Josquin NM; Linssen JP; Houben JH
Meat Sci; 2012 Jan; 90(1):81-6. PubMed ID: 21703777
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
