Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product

Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

(2018) Hakimeh Jannat Alipour et al.   FOOD HYDROCOLLOIDS

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage

(2017) Lijun Sun et al.   FOOD CHEMISTRY

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

(2017) S. Cofrades et al.   FOOD RESEARCH INTERNATIONAL

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties

(2017) Shahin Roohinejad et al.   FOOD RESEARCH INTERNATIONAL

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

Ulvan from green algae Ulva intestinalis: optimization of ultrasound-assisted extraction and antioxidant activity

(2016) Fatemeh Rahimi et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

(2016) Hong-bo Mi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties

(2016) Hyun-Wook Kim et al.   MEAT SCIENCE

Separation, preliminary characterization, and moisture-preserving activity of polysaccharides from Ulva fasciata

(2015) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility

(2015) Natasha Moroney et al.   Marine Drugs

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

(2014) S.F.S. Reihani et al.   FOOD CHEMISTRY

Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute

(2013) Alicia Debusca et al.   FOOD CHEMISTRY

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

(2013) N.C. Moroney et al.   MEAT SCIENCE

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

Marine macroalgae: an untapped resource for producing fuels and chemicals

(2012) Na Wei et al.   TRENDS IN BIOTECHNOLOGY

Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

(2011) Sajid Maqsood et al.   FOOD CHEMISTRY

Technological Effect and Nutritional Value of Dietary AntioxidantFucusFiber Added to Fish Mince

(2011) Maria Elena Diaz-Rubio et al.   Journal of Aquatic Food Product Technology

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

(2011) Hussein M.H. Mohamed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

(2011) Yun-Sang Choi 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

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

(2010) Tao Wang et al.   FOOD CHEMISTRY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

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

Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

(2010) J.S. Alakali et al.   MEAT SCIENCE

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds

(2009) Aránzazu Bocanegra et al.   JOURNAL OF MEDICINAL FOOD

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

Impact of stabilization treatments of the green seaweed Ulva rotundata (Chlorophyta) on the extraction yield, the physico-chemical and rheological properties of ulvan

(2008) A. Robic et al.   CARBOHYDRATE POLYMERS

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

(2008) Isabel Sánchez-Alonso et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

(2008) Arun K. Das et al.   MEAT 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

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE