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Journal Abstract Search

199 related items for PubMed ID: 22060725

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  • 4. 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
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  • 6. 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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  • 7. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.
    Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P.
    J Agric Food Chem; 2014 Jun 25; 62(25):5963-71. PubMed ID: 24910127
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  • 12. 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 25; 88(2):241-8. PubMed ID: 21239120
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  • 13. 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 25; 88(1):189-97. PubMed ID: 21236589
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  • 14. 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 25; 89(1):27-34. PubMed ID: 21497025
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  • 15. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.
    Meat Sci; 2010 Mar 25; 84(3):557-63. PubMed ID: 20374824
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  • 16. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach.
    Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM.
    Food Chem; 2021 Mar 15; 340():128095. PubMed ID: 33007696
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  • 17. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
    Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.
    Meat Sci; 2014 Feb 15; 96(2 Pt A):892-900. PubMed ID: 24200582
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  • 18. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
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  • 19. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
    Qi W, Wu J, Shu Y, Wang H, Rao W, Xu HN, Zhang Z.
    Int J Biol Macromol; 2020 Jun 01; 152():567-575. PubMed ID: 32112849
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  • 20. Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
    Öztürk B, Urgu M, Serdaroğlu M.
    J Sci Food Agric; 2017 May 01; 97(7):2075-2083. PubMed ID: 27569658
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