Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Published:2016-10-24 Issue:5 Volume:119 Page:1600178
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Domínguez Rubén¹,Pateiro Mirian¹,Sichetti Munekata Paulo Eduardo²,Bastianello Campagnol Paulo Cezar³,Lorenzo José M.¹

Affiliation:

1. Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Ourense Spain

2. Department of Food Engineering College of Animal Science Food Engineering University of São Paulo Pirassununga São Paulo Brazil

3. Universidade Federal de Santa Maria Santa Maria Rio Grande do Sul Brazil

Funder

Xunta de GaliciaFEADER

National Council for Scientific and Technological Development

Biomega Natural Nutrients

Xunta de Galicia

Biomega Natural Nutrients S

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600178

Reference39 articles.

1. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

2. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

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

4. Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

5. Omega-6/Omega-3 Essential Fatty Acid Ratio and Chronic Diseases

Cited by 56 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. Replacement of chicken skin with canola oil in chicken nuggets;CIENC RURAL;2024

2. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles;Meat Science;2023-10

3. Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content;Foods;2023-06-20

4. Edible mushrooms: Functional foods or functional ingredients? A focus on <i>Pleurotus</i> spp.;AIMS Agriculture and Food;2023

5. Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent;WORLD MULTIDISCIPLINARY CIVIL ENGINEERING-ARCHITECTURE-URBAN PLANNING SYMPOSIUM WMCAUS 2022;2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3