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Journal Abstract Search

347 related items for PubMed ID: 22542074

  • 1. 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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  • 2. 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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  • 3. 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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  • 6. 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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  • 7. 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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  • 8. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.
    Álvarez D, Xiong YL, Castillo M, Payne FA, Garrido MD.
    Meat Sci; 2012 Sep; 92(1):8-15. PubMed ID: 22503483
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  • 9. 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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  • 10. 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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  • 11. 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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  • 14. Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing.
    Yang H, Khan MA, Yu X, Zheng H, Han M, Xu X, Zhou G.
    Meat Sci; 2016 Nov; 121():79-87. PubMed ID: 27288900
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  • 15. Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products.
    Salminen H, Herrmann K, Weiss J.
    Meat Sci; 2013 Mar; 93(3):659-67. PubMed ID: 23273478
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  • 16. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ.
    Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777
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  • 17. Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    J Food Sci; 2011 Sep; 76(7):C1025-31. PubMed ID: 22417539
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  • 18. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S, Marangoni AG, Thode U, Tiensa BE.
    J Food Sci; 2019 Sep; 84(9):2646-2651. PubMed ID: 31429478
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  • 19. 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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  • 20. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.
    Pintado T, Herrero AM, Ruiz-Capillas C, Triki M, Carmona P, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Mar; 22(2):132-45. PubMed ID: 25788169
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