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

Type: Journal Paper

Author : Francisco Jiménez-Colmenero

Year: 2007

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

Type: Journal Paper

Author : José Carballo; Paloma Fernández; Francisco Jiménez Colmenero

Year: 1996

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

Type: Journal Paper

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

Year: 2014

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

Type: Journal Paper

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

Year: 2010

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High pressure processing of meat batters with added walnuts

Type: Journal Paper

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

Publisher: John Wiley and Sons

Year: 2005

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

Type: Journal Paper

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

Publisher: Springer

Year: 1996

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

Type: Journal Paper

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

Year: 1995

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

Type: Journal Paper

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

Year: 2000

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

Type: Journal Paper

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

Year: 2000

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

Type: Journal Paper

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

Year: 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