相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Yana Jorge Polizer-Rocha et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)
Yimin Zhang et al.
MEAT SCIENCE (2019)
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
Suelem Lima da Silva et al.
MEAT SCIENCE (2019)
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Juan D. Rios-Mera et al.
FOOD RESEARCH INTERNATIONAL (2019)
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
Daniel Franco et al.
FOODS (2019)
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
Francisco Allan L. de Carvalho et al.
FOOD RESEARCH INTERNATIONAL (2019)
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
Rosane Teresinha Heck et al.
MEAT SCIENCE (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study
Fernando Galvez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Comparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus) tuber and oils
Fahad Aljuhaimi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
Maryam Moghtadaei et al.
FOOD RESEARCH INTERNATIONAL (2018)
Optimization of microwave-assisted extraction of oil from tiger nut (Cyperus esculentus L.) and its quality evaluation
Bin Hu et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
Elena Rosello-Soto et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3
Inmaculada Gomez et al.
JOURNAL OF FOOD SCIENCE (2018)
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
Elena Rosello-Soto et al.
FERMENTATION-BASEL (2018)
Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pate
Ruben Dominguez et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers
Nora Kryzevicute et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
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
Ruben Dominguez et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
R. Afshari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUPA ratio without affecting the technological and sensory properties?
Rosane Teresinha Heck et al.
MEAT SCIENCE (2017)
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
Marta Alejandre et al.
MEAT SCIENCE (2017)
Enhancing the recovery of tiger nut (Cyperus esculentus) oil by mechanical pressing: Moisture content, particle size, high pressure and enzymatic pre-treatment effects
Onyinye Ezeh et al.
FOOD CHEMISTRY (2016)
Healthy Spanish salchichon enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
Jose M. Lorenzo et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pate
R. Dominguez et al.
GRASAS Y ACEITES (2016)
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
Miriam M. Selani et al.
MEAT SCIENCE (2016)
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger
Miriam M. Selani et al.
MEAT SCIENCE (2016)
Effect of slaughter age on foal carcass traits and meat quality
R. Dominguez et al.
ANIMAL (2015)
Response to Letters Regarding Article, Circulating Omega-6 Polyunsaturated Fatty Acids and Total and Cause-Specific Mortality: The Cardiovascular Health Study
Jason H. Y. Wu et al.
CIRCULATION (2015)
A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
Candelaria Poyato et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
Candelaria Poyato et al.
MEAT SCIENCE (2014)
Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
Francisco Jimenez-Colmenero et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications
Elena Sanchez-Zapata et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties
Beatriz Martinez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentum, and asiato, Pachira insignis, from Ghana
Samuel Owusu Yeboah et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
Yun-Sang Choi et al.
MEAT SCIENCE (2010)
Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage
G. Yildiz-Turp et al.
MEAT SCIENCE (2008)
Fat deposition, fatty acid composition and meat quality: A review
J. D. Wood et al.
MEAT SCIENCE (2008)
Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
Manuela Fernandez et al.
FOOD CHEMISTRY (2007)