Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

(2016) Rubén Domínguez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND 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

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

(2016) J. M. Lorenzo et al.   GRASAS Y ACEITES

Effect of slaughter age on foal carcass traits and meat quality

(2015) R. Domínguez et al.   Animal

Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality

(2015) Estefanía Jiménez-Martín et al.   Food and Bioprocess Technology

Olive oil as functional component in meat and meat products: a review

(2015) K. Jalarama Reddy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties

(2014) Juan Camilo Ospina-E et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

(2014) Estefanía Jiménez-Martín et al.   Food and Bioprocess Technology

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

(2013) L. Marchetti et al.   MEAT SCIENCE

Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

(2012) A.M. Herrero et al.   FOOD CHEMISTRY

Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

(2012) EE Morales-Irigoyen et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

(2012) L. Salcedo-Sandoval et al.   MEAT SCIENCE

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

(2011) Nicole M. Josquin et al.   MEAT SCIENCE

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters

(2010) Gonzalo Delgado-Pando et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

(2010) F. Jiménez-Colmenero et al.   FOOD RESEARCH INTERNATIONAL

UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES

(2010) C. RITZOULIS et al.   JOURNAL OF TEXTURE STUDIES

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

(2009) Juan Camilo Ospina-E et al.   MEAT SCIENCE

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Innovations in the development of healthier chicken sausages formulated with different lipid sources

(2009) S. C. Andres et al.   POULTRY SCIENCE

Olive Oil, the Mediterranean Diet, and Cardiovascular Health

(2008) Christina L. Huang et al.   JOURNAL OF THE AMERICAN COLLEGE OF SURGEONS

Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

(2007) Ester Cáceres et al.   MEAT SCIENCE