Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

Fabrication of chitosan nanoparticles incorporated with Pistacia atlantica subsp. kurdica hulls’ essential oil as a potential antifungal preservative against strawberry grey mould

(2021) Golnaz Hesami et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex

(2021) Milad Hadidi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations

(2021) Milad Hadidi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

(2020) Arun K. Das et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Using chitosan and radish powder to improve stability of fermented cooked sausages

(2020) Maristela Midori Ozaki et al.   MEAT SCIENCE

Novel strategy for developing healthy meat products replacing saturated fat with oleogels

(2020) María López-Pedrouso et al.   Current Opinion in Food Science

Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers

(2019) Nicoly Subtil de Oliveira Ferreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers

(2018) Tiffany Prokopp Hautrive et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

(2017) Mahsa Majzoobi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology

(2017) Negin Yousefi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage

(2016) Jeyakumari A et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content

(2015) J. M. Lorenzo et al.   GRASAS Y ACEITES

Formulation Design and Physicochemical Stability Characterization of Nanoemulsions of Nettle (Urtica dioica) Essential Oil Using a Model-Based Methodology

(2015) Seyed Mohammad Taghi Gharibzahedi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

(2015) Ana Leite et al.   MEAT SCIENCE

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

(2015) Deborah S. do Amaral et al.   Food & Function

Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste

(2014) M. Valenzuela Melendres et al.   MEAT SCIENCE

Novel trends in development of dietary fiber rich meat products—a critical review

(2013) Nitin Mehta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Sensory attributes and texture profile of beef burgers with gari

(2012) W.Y. Akwetey et al.   MEAT SCIENCE

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

(2012) Eliana Jerónimo et al.   MEAT SCIENCE

Effect of the molecular weight and concentration of chitosan in pork model burgers

(2011) E. Sayas-Barberá et al.   MEAT SCIENCE

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

(2008) M.P. Piñero et al.   MEAT SCIENCE