Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Gelling Properties of Chia Seed and Flour

(2014) Ranil Coorey et al.   JOURNAL OF FOOD SCIENCE

Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

(2013) C. Ruiz-Capillas et al.   FOOD CHEMISTRY

Polysaccharide gels as oil bulking agents: Technological and structural properties

(2013) A.M. Herrero et al.   FOOD HYDROCOLLOIDS

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

(2012) G. Delgado-Pando et al.   MEAT SCIENCE

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

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

Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters

(2012) Alexander K. Zetzl et al.   Food & Function

Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

(2011) Ricardo Ayerza (h) et al.   INDUSTRIAL CROPS AND PRODUCTS

Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer

(2011) P. Carmona et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

(2011) M.I. Capitani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

(2011) I. López-López 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

Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

(2010) A.M. Herrero et al.   FOOD HYDROCOLLOIDS

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

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

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

(2010) B.L. Olivos-Lugo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Characterization of chia seed oils obtained by pressing and solvent extraction

(2010) Vanesa Y. Ixtaina et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

(2009) I. López-López et al.   MEAT SCIENCE

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

(2009) I. López-López et al.   MEAT SCIENCE

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

(2007) E. Reyes-Caudillo et al.   FOOD CHEMISTRY