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Journal Abstract Search

414 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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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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  • 13. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
    Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F.
    Food Chem; 2013 Nov 01; 141(1):338-46. PubMed ID: 23768366
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  • 16. 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 01; 96(1):187-94. PubMed ID: 23906753
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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 01; 96(3):900-8. PubMed ID: 25752293
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  • 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 01; 89(1):27-34. PubMed ID: 21497025
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  • 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 01; 89(1):65-71. PubMed ID: 21497446
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