Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters-Reference-Cited by-同舟云学术

Effect of hydroxytyrosol, walnut and olive oil on nutritional profile of Low‐Fat Chicken Frankfurters

Published:2017-05-02 Issue:9 Volume:119 Page:1600518
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Nieto Gema¹,Martínez Lorena¹,Castillo Julian²,Ros Gaspar¹

Affiliation:

1. Department of Food Technology, Nutrition and Food ScienceVeterinary Faculty University of Murcia, Campus de EspinardoEspinardoMurciaSpain

2. Research and Development Department of Nutrafur‐Frutarom Group. S.A.Camino Viejo de Pliego s/nAlcantarillaMurciaSpain

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600518

Reference59 articles.

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2. Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb

3. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

4. Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids

5. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

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