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Journal Abstract Search

175 related items for PubMed ID: 23273437

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel.
    Ruiz-Capillas C, Triki M, Herrero AM, Jiménez-Colmenero F.
    J Agric Food Chem; 2012 Sep 12; 60(36):9242-8. PubMed ID: 22857776
    [Abstract] [Full Text] [Related]

  • 9. 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 12; 101():95-102. PubMed ID: 25485511
    [Abstract] [Full Text] [Related]

  • 10. Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.
    Mokni Ghribi A, Ben Amira A, Maklouf Gafsi I, Lahiani M, Bejar M, Triki M, Zouari A, Attia H, Besbes S.
    Meat Sci; 2018 Sep 12; 143():74-80. PubMed ID: 29715663
    [Abstract] [Full Text] [Related]

  • 11. 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 12; 84(3):356-63. PubMed ID: 20374797
    [Abstract] [Full Text] [Related]

  • 12. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B, von Mueffling T, Grotheer J, Klein G, Watkinson BM.
    J Food Sci; 2007 Nov 12; 72(9):S629-38. PubMed ID: 18034747
    [Abstract] [Full Text] [Related]

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  • 15. 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 12; 98(4):795-803. PubMed ID: 25150632
    [Abstract] [Full Text] [Related]

  • 16. Amorphous cellulose gel as a fat substitute in fermented sausages.
    Campagnol PC, dos Santos BA, Wagner R, Terra NN, Rodrigues Pollonio MA.
    Meat Sci; 2012 Jan 12; 90(1):36-42. PubMed ID: 21676551
    [Abstract] [Full Text] [Related]

  • 17. Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.
    Zhang X, Wang H, Li X, Sun Y, Pan D, Wang Y, Cao J.
    Anim Sci J; 2019 Mar 12; 90(3):435-444. PubMed ID: 30652388
    [Abstract] [Full Text] [Related]

  • 18. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
    Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Jan 12; 22(1):21-30. PubMed ID: 25480689
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  • 20. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C.
    Meat Sci; 2016 Apr 12; 114():75-84. PubMed ID: 26745305
    [Abstract] [Full Text] [Related]

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