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-Reference-Cited by-同舟云学术

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

Published:2017-12 Issue: Volume:134 Page:7-13
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Alejandre Marta,Passarini Denis^ORCID,Astiasarán Iciar,Ansorena Diana

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016

2. 2012: No trans fatty acids in Spanish bakery products;Ansorena;Food Chemistry,2013

3. La evaluación sensorial de los alimentos en la teoría y la práctica;Anzaldua-Morales,1994

4. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

5. Lipid sources and essential oils effects on quality and stability of beef patties;Dzudie;Journal of Food Engineering,2004

Cited by 54 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues;Foods;2024-06-20

3. Effect of Bombay Locust ( Patanga succincta ) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty;Journal of Culinary Science & Technology;2024-05-03

4. Restructured beef steaks with inclusion of digestion-resistant maltodextrin: Techno-functional characteristics, nutritional value, sensory quality, and storage stability;Bioactive Carbohydrates and Dietary Fibre;2024-05

5. Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response;Foods;2024-04-15