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Journal Abstract Search

278 related items for PubMed ID: 25089785

  • 1. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.
    Poyato C, Ansorena D, Berasategi I, Navarro-Blasco I, Astiasarán I.
    Meat Sci; 2014 Dec; 98(4):615-21. PubMed ID: 25089785
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  • 10. "High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis.
    Berasategi I, Legarra S, de Ciriano MG, Rehecho S, Calvo MI, Cavero RY, Navarro-Blasco I, Ansorena D, Astiasarán I.
    Meat Sci; 2011 Aug; 88(4):705-11. PubMed ID: 21439735
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  • 14. Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.
    Öztürk-Kerimoğlu B, Kavuşan HS, Benzer Gürel D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun; 176():108461. PubMed ID: 33621830
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  • 20. 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
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