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Journal Abstract Search

415 related items for PubMed ID: 21239120

  • 1. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
    Delgado-Pando G, Cofrades S, Rodríguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
    [Abstract] [Full Text] [Related]

  • 2. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Sep; 92(1):44-52. PubMed ID: 22542074
    [Abstract] [Full Text] [Related]

  • 3. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas Pérez C, Solas MT, Jiménez-Colmenero F.
    Meat Sci; 2013 Mar; 93(3):757-66. PubMed ID: 23261536
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  • 4. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2012 Dec; 92(4):762-7. PubMed ID: 22795631
    [Abstract] [Full Text] [Related]

  • 5. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar; 101():95-102. PubMed ID: 25485511
    [Abstract] [Full Text] [Related]

  • 6. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F.
    Meat Sci; 2014 Dec; 98(4):795-803. PubMed ID: 25150632
    [Abstract] [Full Text] [Related]

  • 7. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability.
    Martin D, Ruiz J, Kivikari R, Puolanne E.
    Meat Sci; 2008 Oct; 80(2):496-504. PubMed ID: 22063358
    [Abstract] [Full Text] [Related]

  • 8. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.
    Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas MT.
    Meat Sci; 2010 Mar; 84(3):356-63. PubMed ID: 20374797
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  • 9. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation.
    Ospina-E JC, Cruz-S A, Pérez-Alvarez JA, Fernández-López J.
    Meat Sci; 2010 Mar; 84(3):491-7. PubMed ID: 20374815
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  • 11. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.
    Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2013 Mar; 93(3):351-60. PubMed ID: 23273437
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  • 12. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
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  • 17. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
    Freire M, Bou R, Cofrades S, Solas MT, Jiménez-Colmenero F.
    J Sci Food Agric; 2016 Feb; 96(3):900-8. PubMed ID: 25752293
    [Abstract] [Full Text] [Related]

  • 18. Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.
    López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep; 89(1):27-34. PubMed ID: 21497025
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  • 19. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
    Utrilla MC, García Ruiz A, Soriano A.
    Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
    [Abstract] [Full Text] [Related]

  • 20. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation.
    Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Solas MT, Triki M, Jiménez-Colmenero F.
    Meat Sci; 2011 Sep; 89(1):65-71. PubMed ID: 21497446
    [Abstract] [Full Text] [Related]

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