4.6 Article

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

Related references

Note: Only part of the references are listed.
Review Agriculture, Multidisciplinary

ω-3 in meat products: benefits and effects on lipid oxidative stability

Daniela Miotto Bernardi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Food Science & Technology

Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Marta Alejandre et al.

MEAT SCIENCE (2016)

Review Biochemistry & Molecular Biology

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

Fereidoon Shahidi et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)

Article Chemistry, Applied

Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

Azam Abbasi et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract

Inmaculada Gomez et al.

JOURNAL OF FOOD SCIENCE (2014)

Article Food Science & Technology

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

Jose M. Lorenzo et al.

MEAT SCIENCE (2014)

Review Nutrition & Dietetics

Natural Vitamin D Content in Animal Products

Alexandra Schmid et al.

ADVANCES IN NUTRITION (2013)

Review Food Science & Technology

Green tea and grape seed extracts - Potential applications in food safety and quality

A. V. S. Perumalla et al.

FOOD RESEARCH INTERNATIONAL (2011)

Review Food Science & Technology

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cameron Faustman et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork

Martha C. Rojas et al.

JOURNAL OF FOOD QUALITY (2008)

Article Food Science & Technology

Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings

L Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Food Science & Technology

Flavour perception of oxidation in beef

MM Campo et al.

MEAT SCIENCE (2006)

Article Food Science & Technology

Characteristics of beef burger as influenced by various types of lemon albedo

L Aleson-Carbonell et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)

Review Agriculture, Multidisciplinary

Derivatization of fatty acids and its application for conjugated linoleic acid studies in ruminant meat lipids

N Aldai et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)