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Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Sci 89, Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids.

Ann Nutr Metabol 58, New possibilities for fat reduction and improvement of fatty acid content in North African fresh sausage merguez. Production of biogenic amines by lactic acid bacteria carnes y productos carnicos enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

Carne y Productos Cárnicos (CARPROCAR) | ICTAN

Meat Sci 88, J Food Biochem 36, Application of Response Surface Methodology to study the effect of different calcium sources in restructured carnes y productos carnicos muscle-alginate system.

Infrared study of structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with casein as pork backfat replacer. J Agric Food Chem 59, Olive oil-in-water emulsions stabilized with caseinate: Food Hydrocoll 25, Infrared spectroscopic analysis of structural features and interactions in olive oil-in water emulsions stabilized with soy protein.

Food Res Int 44, Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci 87, Carnes y productos carnicos of fish muscle using microbial transglutaminase and the effect of sodium carnes y productos carnicos and pH levels.

J Mus Foods 21, Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish model using cold gelation: Innov Food Sci Emerg Technol 11, Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact.

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Res Inter 43, Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters.


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