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

被引：0

作者：

Instituto de Ciencia y Tecnologia de, Alimentos y Nutrición. Formerly, Instituto del Frío] [CSIC). Ciudad Universitaria, 28040 Madrid, Spain ^{[1
]}

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来源：

Meat Sci. | / 2卷 / 241-248期

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Compendex;

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摘要：

Sensory analysis

引用

共 38 条

[1] A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pate
Delgado-Pando, G.
Cofrades, S.
Rodriguez-Salas, L.
Jimenez-Colmenero, F.
MEAT SCIENCE, 2011, 88 (02) : 241 - 248
[2] KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE
OSBURN, WN
KEETON, JT
JOURNAL OF FOOD SCIENCE, 1994, 59 (03) : 484 - 489
[3] Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets
Berry, BW
Bigner, ME
FOOD RESEARCH INTERNATIONAL, 1996, 29 (3-4) : 355 - 362
[4] Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
Jimenez-Colmenero, Francisco
Triki, Mehdi
Herrero, Ana M.
Rodriguez-Salas, Lorena
Ruiz-Capillas, Claudia
LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 51 (01) : 158 - 163
[5] Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review
Lee, Hong Chul
Chin, Koo Bok
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2010, 30 (06) : 886 - 895
[6] Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters
Delgado-Pando, Gonzalo
Cofrades, Susana
Ruiz-Capillas, Claudia
Jimenez-Colmenero, Francisco
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (08) : 859 - 870
[7] Evaluation of low-fat sausage containing desinewed lamb and konjac gel
Osburn, WN
Keeton, JT
MEAT SCIENCE, 2004, 68 (02) : 221 - 233
[8] Low-fat pork liver pates enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage
Delgado-Pando, G.
Cofrades, S.
Ruiz-Capillas, C.
Triki, M.
Jimenez-Colmenero, F.
MEAT SCIENCE, 2012, 92 (01) : 44 - 52
[9] Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix
Triki, Mehdi
Herrero, Ana M.
Jimenez-Colmenero, Francisco
Ruiz-Capillas, Claudia
MEAT SCIENCE, 2013, 94 (04) : 438 - 446
[10] FUNCTIONAL INGREDIENTS ENHANCE VALUE OF LOW-FAT FOODS AND MICROWAVED FOODS
PSZCZOLA, DE
FOOD TECHNOLOGY, 1992, 46 (04) : 116 - 117

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