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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
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  • 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
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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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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 13. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep 12; 75(7):S355-64. PubMed ID: 21535570
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  • 14. Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent.
    Mohammadi M, Oghabi F.
    J Sci Food Agric; 2012 Apr 12; 92(6):1291-6. PubMed ID: 22052340
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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
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  • 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
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