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A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

Food research international, 2017-09, Vol.99 (Pt 3), p.1084-1094

2017

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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

Meat science, 2010-03, Vol.84 (3), p.356-363

2010

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

Meat science, 2011-06, Vol.88 (2), p.241-248

2011

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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Food chemistry, 2013-11, Vol.141 (1), p.338-346

2013

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

Meat science, 2013-03, Vol.93 (3), p.757-766

2013

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Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

Innovative food science & emerging technologies, 2019-01, Vol.51, p.32-40

2019

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Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

Meat science, 2009-09, Vol.83 (1), p.148-154

2009

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Konjac gel fat analogue for use in meat products: Comparison with pork fats

Food hydrocolloids, 2012, Vol.26 (1), p.63-72

2012

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Healthier meat and meat products: their role as functional foods

Meat Science, 2001-09, Vol.59 (1), p.5-13

2001

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Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

Food science & technology, 2014-12, Vol.59 (2), p.941-947

2014

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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Food hydrocolloids, 2013-01, Vol.30 (1), p.351-357

2013

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Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Meat science, 2011-04, Vol.87 (4), p.373-380

2011

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Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

Journal of food science and technology, 2017-11, Vol.54 (12), p.3959-3968

2017

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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Meat science, 2008-08, Vol.79 (4), p.767-776

2008

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Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

Food science and technology international, 2010-10, Vol.16 (5), p.361-370

2010

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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

Meat science, 2009-10, Vol.83 (2), p.255-262

2009

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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Food research international, 2008, Vol.41 (7), p.765-772

2008

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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

Meat science, 2009-11, Vol.83 (3), p.492-498

2009

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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Food research international, 2010-06, Vol.43 (5), p.1244-1254

2010

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Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Meat science, 2009-10, Vol.83 (2), p.209-217

2009

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Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Meat science, 2012-12, Vol.92 (4), p.762-767

2012

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Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

Meat science, 2007-11, Vol.77 (3), p.304-313

2007

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Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Meat science, 2011-09, Vol.89 (1), p.27-34

2011

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Characteristics of meat batters with added native and preheated defatted walnut

Food chemistry, 2008-04, Vol.107 (4), p.1506-1514

2008

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Characteristics of restructured beef steak with different proportions of walnut during frozen storage

Meat science, 2006, Vol.72 (1), p.108-115

2006

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A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

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

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

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

Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

Konjac gel fat analogue for use in meat products: Comparison with pork fats

Healthier meat and meat products: their role as functional foods

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Characteristics of meat batters with added native and preheated defatted walnut

Characteristics of restructured beef steak with different proportions of walnut during frozen storage

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