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نمایش تعداد 1-10 از 17

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

نوع: Journal Paper

نویسنده : Francisco Jiménez-Colmenero

سال: 2007

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Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure

نوع: Journal Paper

نویسنده : José Carballo; Paloma Fernández; Francisco Jiménez Colmenero

سال: 1996

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Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

نوع: Journal Paper

نویسنده : Ricard Bou; Susana Cofrades; Francisco Jiménez-Colmenero

سال: 2014

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Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

نوع: Journal Paper

نویسنده : Francisco Jiménez-Colmenero; Francisco J. Sánchez-Muniz; Begoña Olmedilla-Alonso

سال: 2010

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High pressure processing of meat batters with added walnuts

نوع: Journal Paper

نویسنده : Josune Ayo; José Carballo; Maria Teresa Solas; Francisco Jiménez-Colmenero

ناشر: John Wiley and Sons

سال: 2005

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Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

نوع: Journal Paper

نویسنده : Paloma Fernández; Giovana Barreto; José Carballo; Francisco Jiménez Colmenero

ناشر: Springer

سال: 1996

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Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

نوع: Journal Paper

نویسنده : Francisco Jiménez Colmenero; Giovana Barreto; Natalia Mota; José Carballo

سال: 1995

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DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

نوع: Journal Paper

نویسنده : F. Fernández-Martín; Paloma Fernández; José Carballo; Francisco Jiménez-Colmenero

سال: 2000

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Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

نوع: Journal Paper

نویسنده : Fernando Fernández-Martín; María A Guerra; Elvira López; María T Solas; José Carballo; Francisco Jiménez-Colmenero

سال: 2000

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Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

نوع: Journal Paper

نویسنده : Fernando Fernández-Martín; María Freire; Ricard Bou; Susana Cofrades; Francisco Jiménez-Colmenero

سال: 2017

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

Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure

Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

High pressure processing of meat batters with added walnuts

Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

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

Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure

Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

High pressure processing of meat batters with added walnuts

Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation

Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides