Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

(2017) Susana Cofrades et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

(2016) Linda Flaiz et al.   FOOD CHEMISTRY

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

(2015) María Freire et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

(2015) Candelaria Poyato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment

(2015) Lorena Salcedo-Sandoval et al.   MEAT SCIENCE

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage

(2015) Derek F. Keenan et al.   MEAT SCIENCE

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

(2015) Francisco Jimenez-Colmenero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

(2014) S. Cofrades et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2014) Lorena Salcedo-Sandoval et al.   MEAT SCIENCE

Potential applications of multiple emulsions in the development of healthy and functional foods

(2013) Francisco Jiménez-Colmenero   FOOD RESEARCH INTERNATIONAL

Anti-atherogenic properties of emulsified perilla oil (EPO) in apo E KO mice and plasma lipid lowering effects of rice porridge containing EPO in healthy young adults

(2013) Hyejin Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

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

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

(2013) Rui Ganhão et al.   Journal of Integrative Agriculture

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

(2011) Susana Cofrades et al.   FOOD CHEMISTRY

Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres

(2011) Alison Matalanis et al.   FOOD CHEMISTRY

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage

(2011) J.G. Rodríguez-Carpena et al.   JOURNAL OF FOOD SCIENCE

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

(2011) E.A. FOEGEDING et al.   JOURNAL OF TEXTURE STUDIES

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

(2010) Karima A. Moussaoui et al.   FOOD QUALITY AND PREFERENCE

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

(2010) I. López-López et al.   FOOD RESEARCH INTERNATIONAL

Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

(2010) A.C. Lowder et al.   JOURNAL OF FOOD SCIENCE

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

(2009) Beatriz Martínez et al.   Food and Bioprocess Technology

Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract

(2009) Sharon DeJong et al.   FOOD CHEMISTRY

Effect of extra virgin olive oil substitution for fat on quality of pork patty

(2008) Sun Jin Hur et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE