Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

(2020) Francisco Allan L. de Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

(2019) Francisco Allan L. Carvalho et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

(2019) C. V. Bis-Souza et al.   FOOD REVIEWS INTERNATIONAL

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

(2019) Francisco J. Marti-Quijal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

(2019) Aurora Cittadini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

(2019) Camila V. Bis-Souza et al.   MEAT SCIENCE

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

(2018) Sanjay Yadav et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

(2018) Oleksii Parniakov et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Arachidonic acid: Physiological roles and potential health benefits – A review

(2018) Hatem Tallima et al.   Journal of Advanced Research

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals

(2018) Melissa Alvarado-Ramírez et al.   JOURNAL OF FOOD SCIENCE

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus ) hunted at different ages

(2018) Aristide Maggiolino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Polyunsaturated Fatty Acids and Their Potential Therapeutic Role in Cardiovascular System Disorders—A Review

(2018) Ewa Sokoła-Wysoczańska et al.   Nutrients

Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

(2017) Youssef A. Attia et al.   Lipids in Health and Disease

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

(2016) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

(2016) Larissa Aparecida Agostinho dos Santos Alves et al.   MEAT SCIENCE

Factors affecting poultry meat colour and consumer preferences - A review

(2016) N. WIDEMAN et al.   WORLDS POULTRY SCIENCE JOURNAL

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

(2016) Artemis Simopoulos   Nutrients

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2015) José M. Lorenzo et al.   FOOD CONTROL

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

(2015) José M. Lorenzo et al.   FOOD CONTROL

The effect of cooking methods on nutritional value of foal meat

(2015) Rubén Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination

(2015) Anwesa Bag et al.   PLoS One

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

(2012) Alberto Grossi et al.   MEAT SCIENCE

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE