Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters-Reference-Cited by-同舟云学术

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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

Published:2013-03 Issue:3 Volume:93 Page:757-766
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Salcedo-Sandoval L.,Cofrades S.,Ruiz-Capillas Pérez C.,Solas M.T.,Jiménez-Colmenero F.

Funder

Plan Nacional de Investigación Cientifica, Desarrollo e Innovación Tecnologica (I+D+I)

Consolider-Ingenio 2010:CARNISENUSA

Spanish National Research Council

The European Social Fund

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters;Alvarez;LWT- Food Science and Technology,2011

2. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;International Journal of Food Science and Technology,1996

3. Storage stability of low-fat chicken sausages;Andres;Journal of Food Engineering,2006

4. Official methods of analysis;AOAC,2002

5. Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters;Ayo;Meat Science,2007

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