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Journal Abstract Search

234 related items for PubMed ID: 36192994

  • 1. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages.
    Cittadini A, Domínguez R, E S Munekata P, Pateiro M, Sarriés MV, Manuel Lorenzo J.
    Food Res Int; 2022 Nov; 161():111881. PubMed ID: 36192994
    [Abstract] [Full Text] [Related]

  • 2. Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.
    Cittadini A, Munekata PES, Pateiro M, Sarriés MV, Domínguez R, Lorenzo JM.
    Foods; 2022 Oct 24; 11(21):. PubMed ID: 36359954
    [Abstract] [Full Text] [Related]

  • 3. Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
    Vargas-Ramella M, Munekata PES, Gagaoua M, Franco D, Campagnol PCB, Pateiro M, Barretto ACDS, Domínguez R, Lorenzo JM.
    Foods; 2020 Oct 18; 9(10):. PubMed ID: 33080963
    [Abstract] [Full Text] [Related]

  • 4. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
    Foggiaro D, Domínguez R, Pateiro M, Cittadini A, Munekata PES, Campagnol PCB, Fraqueza MJ, De Palo P, Lorenzo JM.
    Foods; 2022 Feb 18; 11(4):. PubMed ID: 35206072
    [Abstract] [Full Text] [Related]

  • 5. Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer.
    Pintado T, Cofrades S.
    Foods; 2020 Jun 24; 9(6):. PubMed ID: 32599965
    [Abstract] [Full Text] [Related]

  • 6. 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 Jun 24; 14(2):153-163. PubMed ID: 28068013
    [Abstract] [Full Text] [Related]

  • 7. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina".
    Cittadini A, Domínguez R, Sarriés MV, Pateiro M, Lorenzo JM.
    Meat Sci; 2023 Oct 24; 204():109253. PubMed ID: 37343479
    [Abstract] [Full Text] [Related]

  • 8. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
    Alejandre M, Poyato C, Ansorena D, Astiasarán I.
    Meat Sci; 2016 Nov 24; 121():107-113. PubMed ID: 27300155
    [Abstract] [Full Text] [Related]

  • 9. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
    Lee HJ, Jung EH, Lee SH, Kim JH, Lee JJ, Choi YI.
    Korean J Food Sci Anim Resour; 2015 Nov 24; 35(1):130-6. PubMed ID: 26761810
    [Abstract] [Full Text] [Related]

  • 10. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
    Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, Tomasevic I, Domínguez R, Lorenzo JM.
    Foods; 2020 May 04; 9(5):. PubMed ID: 32375313
    [Abstract] [Full Text] [Related]

  • 11. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters.
    Alejandre M, Astiasarán I, Ansorena D, Barbut S.
    Food Res Int; 2019 Aug 04; 122():129-136. PubMed ID: 31229064
    [Abstract] [Full Text] [Related]

  • 12. Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').
    Martínez E, Vieira Júnior WG, Álvarez-Ortí M, Rabadán A, Pardo JE.
    Foods; 2024 Jul 18; 13(14):. PubMed ID: 39063345
    [Abstract] [Full Text] [Related]

  • 13. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
    Pires MA, Rodrigues I, Barros JC, Carnauba G, de Carvalho FA, Trindade MA.
    J Sci Food Agric; 2020 Jan 15; 100(1):410-420. PubMed ID: 31599968
    [Abstract] [Full Text] [Related]

  • 14. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
    Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B.
    Meat Sci; 2023 May 15; 199():109143. PubMed ID: 36827828
    [Abstract] [Full Text] [Related]

  • 15. Reduced-fat bologna sausages with improved lipid fraction.
    Berasategi I, García-Íñiguez de Ciriano M, Navarro-Blasco Í, Calvo MI, Cavero RY, Astiasarán I, Ansorena D.
    J Sci Food Agric; 2014 Mar 15; 94(4):744-51. PubMed ID: 24105447
    [Abstract] [Full Text] [Related]

  • 16. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties.
    Lorenzo JM, Franco D.
    Meat Sci; 2012 Dec 15; 92(4):704-14. PubMed ID: 22795774
    [Abstract] [Full Text] [Related]

  • 17. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
    Lorenzo JM, Montes R, Purriños L, Franco D.
    Meat Sci; 2012 Aug 15; 91(4):506-12. PubMed ID: 22498135
    [Abstract] [Full Text] [Related]

  • 18. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
    Paglarini CS, Vidal VAS, Ozaki MM, Ribeiro APB, Bernardinelli OD, Câmara AKFI, Herrero AM, Ruiz-Capillas C, Sabadini E, Pollonio MAR.
    Food Sci Technol Int; 2022 Jan 15; 28(1):3-14. PubMed ID: 33455448
    [Abstract] [Full Text] [Related]

  • 19. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
    Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A.
    Biomolecules; 2022 Oct 03; 12(10):. PubMed ID: 36291625
    [Abstract] [Full Text] [Related]

  • 20. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages.
    Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M.
    Meat Sci; 2021 Jun 03; 176():108464. PubMed ID: 33618129
    [Abstract] [Full Text] [Related]

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