Study and development of healthier and functional meat products
Author:
Funder
CYTED
Publisher
Elsevier BV
Subject
Food Science
Reference6 articles.
1. In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method;Bolger;LWT - Food Science and Technology,2022
2. The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years;Grasso;LWT - Food Science and Technology,2023
3. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry;Moran;LWT - Food Science and Technology,2022
4. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés;Vargas-Ramella;LWT - Food Science and Technology,2022
5. Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs;Wang;LWT - Food Science and Technology,2022
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