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Journal Abstract Search

345 related items for PubMed ID: 25485511

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  • 2. 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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  • 3. 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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  • 5. 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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  • 9. 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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  • 10. 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; 89(1):65-71. PubMed ID: 21497446
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  • 11. 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; 75(7):S355-64. PubMed ID: 21535570
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  • 12. 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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  • 16. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3.
    Gómez I, Sarriés MV, Ibañez FC, Beriain MJ.
    J Food Sci; 2018 Feb; 83(2):454-463. PubMed ID: 29350749
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  • 17. Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits.
    Rodríguez-Carpena JG, Morcuende D, Estévez M.
    Meat Sci; 2012 Jan; 90(1):106-15. PubMed ID: 21703779
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  • 20. Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.
    Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM.
    Food Chem; 2013 Dec 15; 141(4):3688-94. PubMed ID: 23993537
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