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。Polysaccharide gels as oil bulking agents: Technological and structural properties
A. M. Herrero et al.
FOOD HYDROCOLLOIDS (2014)
Gelling Properties of Chia Seed and Flour
Ranil Coorey et al.
JOURNAL OF FOOD SCIENCE (2014)
Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study
C. Ruiz-Capillas et al.
FOOD CHEMISTRY (2013)
Stabilising emulsion-based colloidal structures with mixed food ingredients
Eric Dickinson
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters
L. Salcedo-Sandoval et al.
MEAT SCIENCE (2013)
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
M. I. Capitani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Enriched n-3 PUFA/konjac gel low-fat pork liver pate: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
G. Delgado-Pando et al.
MEAT SCIENCE (2012)
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
Alexander K. Zetzl et al.
FOOD & FUNCTION (2012)
Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy
A. M. Herrero et al.
FOOD HYDROCOLLOIDS (2011)
Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)
Ricardo Ayerza et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer
P. Carmona et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Characterization of chia seed oils obtained by pressing and solvent extraction
Vanesa Y. Ixtaina et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
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
I. Lopez-Lopez et al.
MEAT SCIENCE (2011)
Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters
Gonzalo Delgado-Pando et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
F. Jimenez-Colmenero et al.
FOOD RESEARCH INTERNATIONAL (2010)
Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
B. L. Olivos-Lugo et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2010)
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content
I. Lopez-Lopez et al.
MEAT SCIENCE (2009)
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics
I. Lopez-Lopez et al.
MEAT SCIENCE (2009)
Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds
E. Reyes-Caudillo et al.
FOOD CHEMISTRY (2008)
Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters
J. Ayo et al.
MEAT SCIENCE (2007)
Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions
C. Ruiz-Capillas et al.
MEAT SCIENCE (2007)
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats
Francisco Jimenez-Colmenero
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Storage stability of low-fat chicken sausages
SC Andrés et al.
JOURNAL OF FOOD ENGINEERING (2006)
Characteristics of restructured beef steak with different proportions of walnut during frozen storage
A Serrano et al.
MEAT SCIENCE (2006)
Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters
KW Lin et al.
MEAT SCIENCE (2003)
The importance of the ratio of omega-6/omega-3 essential fatty acids
AP Simopoulos
BIOMEDICINE & PHARMACOTHERAPY (2002)
Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil
IC Pappa et al.
MEAT SCIENCE (2000)
分享论文
