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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

223 related items for PubMed ID: 23261536

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  • 3. 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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  • 4. 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. 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. Nutritional value of raw pork depending on the fat type contents in pigs feed.
    Waszkiewicz-Robak B, Szterk A, Rogalski M, Rambuszek M, Kruk M, Rokowska E.
    Acta Sci Pol Technol Aliment; 2015 Mar; 14(2):153-163. PubMed ID: 28068013
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  • 10. Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.
    Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2013 Aug; 94(4):438-46. PubMed ID: 23618739
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  • 11. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K.
    J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
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  • 12. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources.
    Komprda T, Zelenka J, Fajmonová E, Fialová M, Kladroba D.
    J Agric Food Chem; 2005 Aug 24; 53(17):6804-12. PubMed ID: 16104803
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  • 13. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
    García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco I, Astiasarán I, Ansorena D.
    J Sci Food Agric; 2013 Mar 15; 93(4):876-81. PubMed ID: 22865242
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  • 14. 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 15; 84(3):557-63. PubMed ID: 20374824
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  • 15. 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 15; 92(2):144-50. PubMed ID: 22608829
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  • 17. When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA.
    Kitessa SM, Young P, Nattrass G, Gardner G, Pearce K, Pethick DW.
    Br J Nutr; 2012 Jul 14; 108(1):71-9. PubMed ID: 22011528
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  • 18. 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 14; 89(1):65-71. PubMed ID: 21497446
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  • 19. Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue.
    Wachira AM, Sinclair LA, Wilkinson RG, Enser M, Wood JD, Fisher AV.
    Br J Nutr; 2002 Dec 14; 88(6):697-709. PubMed ID: 12493092
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  • 20. [Effect of increasing the omega-3 fatty acid in the diets of animals on the animal products consumed by humans].
    Bourre JM.
    Med Sci (Paris); 2005 Dec 14; 21(8-9):773-9. PubMed ID: 16115466
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