120 related articles for article (PubMed ID: 28880330)
1. Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim.
Bolger Z; Brunton NP; Monahan FJ
Food Funct; 2017 Oct; 8(10):3563-3575. PubMed ID: 28880330
[TBL] [Abstract][Full Text] [Related]
2. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
Wang HL; Chou CH; Yu YS; Hsu CL; Wang SY; Ko YF; Chen YC
J Sci Food Agric; 2016 Mar; 96(5):1609-17. PubMed ID: 25988217
[TBL] [Abstract][Full Text] [Related]
3. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.
Abbasi F; Samadi F; Jafari SM; Ramezanpour S; Shams Shargh M
Ultrason Sonochem; 2019 Jan; 50():208-217. PubMed ID: 30249371
[TBL] [Abstract][Full Text] [Related]
4. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
Alejandre M; Poyato C; Ansorena D; Astiasarán I
Meat Sci; 2016 Nov; 121():107-113. PubMed ID: 27300155
[TBL] [Abstract][Full Text] [Related]
5. Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.
Zając M; Kulawik P; Tkaczewska J; Migdał W; Pustkowiak H
J Sci Food Agric; 2017 Jul; 97(9):2865-2874. PubMed ID: 27790719
[TBL] [Abstract][Full Text] [Related]
6. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D
Gómez I; Sarriés MV; Ibañez FC; Beriain MJ
J Food Sci; 2018 Feb; 83(2):454-463. PubMed ID: 29350749
[TBL] [Abstract][Full Text] [Related]
7. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
O'Neill LM; Galvin K; Morrissey PA; Buckley DJ
Br Poult Sci; 1998 Jul; 39(3):365-71. PubMed ID: 9693817
[TBL] [Abstract][Full Text] [Related]
8. Reduced-fat bologna sausages with improved lipid fraction.
Berasategi I; García-Íñiguez de Ciriano M; Navarro-Blasco Í; Calvo MI; Cavero RY; Astiasarán I; Ansorena D
J Sci Food Agric; 2014 Mar; 94(4):744-51. PubMed ID: 24105447
[TBL] [Abstract][Full Text] [Related]
9. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
Utama DT; Jeong HS; Kim J; Barido FH; Lee SK
Poult Sci; 2019 Jul; 98(7):3059-3066. PubMed ID: 30877751
[TBL] [Abstract][Full Text] [Related]
10. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
Vossen E; Claeys E; Raes K; van Mullem D; De Smet S
J Sci Food Agric; 2016 Oct; 96(13):4523-30. PubMed ID: 26869453
[TBL] [Abstract][Full Text] [Related]
11. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
Nieto G; Martínez L; Castillo J; Ros G
J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
[TBL] [Abstract][Full Text] [Related]
12. Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties.
Kim YJ; Shin DM; Chun YG; Choi YS; Kim BK
Meat Sci; 2023 Oct; 204():109254. PubMed ID: 37354834
[TBL] [Abstract][Full Text] [Related]
13. Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product.
Samuel Wu YH; Lin DQ; Wang SY; Lin YL; Chen JW; Nakthong S; Chen YC
Poult Sci; 2021 Feb; 100(2):1319-1327. PubMed ID: 33518089
[TBL] [Abstract][Full Text] [Related]
14. Innovations in the development of healthier chicken sausages formulated with different lipid sources.
Andrés SC; Zaritzky NE; Califano AN
Poult Sci; 2009 Aug; 88(8):1755-64. PubMed ID: 19590092
[TBL] [Abstract][Full Text] [Related]
15. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Pourashouri P; Shabanpour B; Kordjazi M; Jamshidi A
J Sci Food Agric; 2020 Sep; 100(12):4474-4482. PubMed ID: 32399983
[TBL] [Abstract][Full Text] [Related]
16. Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.
Pérez-Palacios T; Ruiz-Carrascal J; Jiménez-Martín E; Solomando JC; Antequera T
J Sci Food Agric; 2018 Nov; 98(14):5302-5312. PubMed ID: 29656385
[TBL] [Abstract][Full Text] [Related]
17. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
Nacak B; Öztürk-Kerimoğlu B; Yıldız D; Çağındı Ö; Serdaroğlu M
Meat Sci; 2021 Jun; 176():108464. PubMed ID: 33618129
[TBL] [Abstract][Full Text] [Related]
18. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.
Bilska A; Waszkowiak K; Błaszyk M; Rudzińska M; Kowalski R
J Sci Food Agric; 2018 Aug; 98(11):4112-4120. PubMed ID: 29388690
[TBL] [Abstract][Full Text] [Related]
19. Effect of flaxseed oil fortified with vitamin E and phytosterols on antioxidant defense capacities and lipids profile in rats.
Deng Q; Yu X; Xu J; Liu C; Huang F; Huang Q; Yang J
J Food Sci; 2012 Jun; 77(6):H135-40. PubMed ID: 22671527
[TBL] [Abstract][Full Text] [Related]
20. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
Poyato C; Ansorena D; Berasategi I; Navarro-Blasco I; Astiasarán I
Meat Sci; 2014 Dec; 98(4):615-21. PubMed ID: 25089785
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
