-
1
-
-
1942542413
-
The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages
-
Ansorena, D. and Astiasarán, I. 2004. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chem. 87, 69-74.
-
(2004)
Food Chem.
, vol.87
, pp. 69-74
-
-
Ansorena, D.1
Astiasarán, I.2
-
2
-
-
0009764501
-
-
Association of Official Analytical Chemists, Washington, DC.
-
AOAC. 2005. Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists, Washington, DC.
-
(2005)
Official Methods of Analysis of AOAC International
-
-
-
3
-
-
33845261493
-
A rapid method of total lipid extraction and purification
-
Bligh, E.G. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.
-
(1959)
Can. J. Biochem. Physiol.
, vol.37
, pp. 911-917
-
-
Bligh, E.G.1
Dyer, W.J.2
-
4
-
-
49649094691
-
Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage
-
Cáceres, E., García, M.L. and Selgas, M.D. 2008. Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci. 80, 183-193.
-
(2008)
Meat Sci.
, vol.80
, pp. 183-193
-
-
Cáceres, E.1
García, M.L.2
Selgas, M.D.3
-
5
-
-
0027145189
-
Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition
-
Carter, J.F. 1993. Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition. Cereal Foods World 38, 753-759.
-
(1993)
Cereal Foods World
, vol.38
, pp. 753-759
-
-
Carter, J.F.1
-
6
-
-
62449187933
-
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
-
Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Kim, H.W., Jeong, J.Y. and Kim, C.J. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.
-
(2009)
Meat Sci.
, vol.82
, pp. 266-271
-
-
Choi, Y.S.1
Choi, J.H.2
Han, D.J.3
Kim, H.Y.4
Lee, M.A.5
Kim, H.W.6
Jeong, J.Y.7
Kim, C.J.8
-
7
-
-
0031287383
-
Heating rate effects on high-fat and low-fat frankfurters with a high content of added water
-
Cofrades, S., Carballo, J. and Jiménez-Colmenero, F. 1997. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Sci. 47, 105-114.
-
(1997)
Meat Sci.
, vol.47
, pp. 105-114
-
-
Cofrades, S.1
Carballo, J.2
Jiménez-Colmenero, F.3
-
8
-
-
77956906698
-
Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters
-
Delgado-Pando, G., Cofrades, S., Ruiz-Capillas, C. and Jiménez-Colmenero, F. 2010. Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters. Eur. J. Lipid Sci. Technol. 112, 859-870.
-
(2010)
Eur. J. Lipid Sci. Technol.
, vol.112
, pp. 859-870
-
-
Delgado-Pando, G.1
Cofrades, S.2
Ruiz-Capillas, C.3
Jiménez-Colmenero, F.4
-
9
-
-
1242310109
-
Quality characteristics of loaves from buffalo meat, liver and vegetables
-
Devatkal, S., Mendiratta, S.K. and Kondaiah, N. 2004. Quality characteristics of loaves from buffalo meat, liver and vegetables. Meat Sci. 67, 377-383.
-
(2004)
Meat Sci.
, vol.67
, pp. 377-383
-
-
Devatkal, S.1
Mendiratta, S.K.2
Kondaiah, N.3
-
10
-
-
77955090680
-
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols
-
Forell, S.C.P., Ranalli, N., Zaritzky, N.E., Andrés, S.C. and Califano, A.N. 2010. Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols. Meat Sci. 86, 364-370.
-
(2010)
Meat Sci.
, vol.86
, pp. 364-370
-
-
Forell, S.C.P.1
Ranalli, N.2
Zaritzky, N.E.3
Andrés, S.C.4
Califano, A.N.5
-
11
-
-
39649111988
-
Omega-3 fatty acids and coronary heart disease risk: Clinical and mechanistic perspectives
-
Harris, W.S., Miller, M., Tighe, A.P., Davidson, M.H. and Shaefer, E.J. 2008. Omega-3 fatty acids and coronary heart disease risk: Clinical and mechanistic perspectives. Atherosclerosis 197, 12-24.
-
(2008)
Atherosclerosis
, vol.197
, pp. 12-24
-
-
Harris, W.S.1
Miller, M.2
Tighe, A.P.3
Davidson, M.H.4
Shaefer, E.J.5
-
12
-
-
1242265032
-
Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage
-
Hoz, L., D'Arrigo, M., Cambero, I. and Ordóñez, J.A. 2004. Development of an n-3 fatty acid and a-tocopherol enriched dry fermented sausage. Meat Sci. 67, 485-495.
-
(2004)
Meat Sci.
, vol.67
, pp. 485-495
-
-
Hoz, L.1
D'Arrigo, M.2
Cambero, I.3
Ordóñez, J.A.4
-
13
-
-
0031092723
-
Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat
-
Hughes, E., Cofrades, S. and Troy, D.J. 1997. Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281.
-
(1997)
Meat Sci.
, vol.45
, pp. 273-281
-
-
Hughes, E.1
Cofrades, S.2
Troy, D.J.3
-
14
-
-
43249111264
-
Effect of extra virgin olive oil substitution for fat on quality of pork patty
-
Hur, S.J., Jin, S.K. and Kim, S. 2008. Effect of extra virgin olive oil substitution for fat on quality of pork patty. J. Sci. Food Agric. 88, 1231-1237.
-
(2008)
J. Sci. Food Agric.
, vol.88
, pp. 1231-1237
-
-
Hur, S.J.1
Jin, S.K.2
Kim, S.3
-
15
-
-
34848926018
-
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats
-
Jiménez-Colmenero, F. 2007. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 18, 567-578.
-
(2007)
Trends Food Sci. Technol.
, vol.18
, pp. 567-578
-
-
Jiménez-Colmenero, F.1
-
16
-
-
77957110392
-
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
-
Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T. and Ruiz-Capillas, C. 2010. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Res. Int. 43, 2068-2076.
-
(2010)
Food Res. Int.
, vol.43
, pp. 2068-2076
-
-
Jiménez-Colmenero, F.1
Herrero, A.2
Pintado, T.3
Solas, M.T.4
Ruiz-Capillas, C.5
-
17
-
-
80053186091
-
Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil
-
Josquim, N.M., Linssen, J.P.H. and Houben, J.H. 2012. Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci. 90, 81-86.
-
(2012)
Meat Sci.
, vol.90
, pp. 81-86
-
-
Josquim, N.M.1
Linssen, J.P.H.2
Houben, J.H.3
-
18
-
-
50249095063
-
Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavor
-
Lu, P., Zhang, L.Y., Yin, J.D., Everts, A.K.R. and Li, D.F. 2008. Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavor. Meat Sci. 80, 910-918.
-
(2008)
Meat Sci.
, vol.80
, pp. 910-918
-
-
Lu, P.1
Zhang, L.Y.2
Yin, J.D.3
Everts, A.K.R.4
Li, D.F.5
-
19
-
-
9644263993
-
Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
-
Lurueña-Martínez, M.A., Vivar-Quintana, A.M. and Revilla, I. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68, 383-389.
-
(2004)
Meat Sci.
, vol.68
, pp. 383-389
-
-
Lurueña-Martínez, M.A.1
Vivar-Quintana, A.M.2
Revilla, I.3
-
20
-
-
0036706436
-
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages
-
Muguerza, E., Fista, G., Ansorena, D., Astiasáran, I. and Bloukas, J.G. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61, 397-404.
-
(2002)
Meat Sci.
, vol.61
, pp. 397-404
-
-
Muguerza, E.1
Fista, G.2
Ansorena, D.3
Astiasáran, I.4
Bloukas, J.G.5
-
21
-
-
0033937294
-
n-6/n-3 ratio of dietary fatty acids rather than hypercholesterolemia as the major risk factor for atherosclerosis and coronary heart disease
-
Okuyama, H., Fuji, Y. and Ikemoto, A. 2000. n-6/n-3 ratio of dietary fatty acids rather than hypercholesterolemia as the major risk factor for atherosclerosis and coronary heart disease. J. Health Sci. 46, 157-177.
-
(2000)
J. Health Sci.
, vol.46
, pp. 157-177
-
-
Okuyama, H.1
Fuji, Y.2
Ikemoto, A.3
-
22
-
-
77955348074
-
Growth response and muscle lipid quality of Indian white shrimp fed different oils at two dietary lipid levels
-
Ouraji, H., Abedian Kenari, A.M., Shabanpour, B., Shabani, A., Nezami, S.A., Sodagar, M., Jani Khalili, K. and Faghani, S. 2010. Growth response and muscle lipid quality of Indian white shrimp fed different oils at two dietary lipid levels. J. Food Qual. 33, 405-423.
-
(2010)
J. Food Qual.
, vol.33
, pp. 405-423
-
-
Ouraji, H.1
Abedian Kenari, A.M.2
Shabanpour, B.3
Shabani, A.4
Nezami, S.A.5
Sodagar, M.6
Jani Khalili, K.7
Faghani, S.8
-
23
-
-
0032222381
-
Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids
-
Paneras, E.D., Bloukas, J.G. and Filis, D.G. 1998. Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids. J. Muscle Foods 9, 111-126.
-
(1998)
J. Muscle Foods
, vol.9
, pp. 111-126
-
-
Paneras, E.D.1
Bloukas, J.G.2
Filis, D.G.3
-
24
-
-
0034410232
-
Effects of fat content and soy protein/carragenan mix on the quality characteristics of comminuted, scalded sausages
-
Pietrasik, Z. and Duda, Z. 2000. Effects of fat content and soy protein/carragenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 56, 181-188.
-
(2000)
Meat Sci.
, vol.56
, pp. 181-188
-
-
Pietrasik, Z.1
Duda, Z.2
-
25
-
-
1242344158
-
Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: A review
-
Raes, K., De Smet, S. and Demeyer, D. 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: A review. Anim. Feed Sci. Technol. 113, 199-221.
-
(2004)
Anim. Feed Sci. Technol.
, vol.113
, pp. 199-221
-
-
Raes, K.1
De Smet, S.2
Demeyer, D.3
-
26
-
-
0032860560
-
Omega_3 fatty acids as cancer chemopreventive agents
-
Rose, D.P. and Connolly, J.M. 1999. Omega_3 fatty acids as cancer chemopreventive agents. Pharmacol. Ther. 83, 217-244.
-
(1999)
Pharmacol. Ther.
, vol.83
, pp. 217-244
-
-
Rose, D.P.1
Connolly, J.M.2
-
27
-
-
0032819001
-
Essential fatty acids in health and chronic disease
-
Simopoulos, A.P. 1999. Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 70, 560S-569S.
-
(1999)
Am. J. Clin. Nutr.
, vol.70
, pp. 560S-569S
-
-
Simopoulos, A.P.1
-
28
-
-
1842682549
-
Omega-6/Omega-3 essential fatty acid ratio and chronic diseases
-
Simopoulos, A.P. 2004. Omega-6/Omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 20, 77-90.
-
(2004)
Food Rev. Int.
, vol.20
, pp. 77-90
-
-
Simopoulos, A.P.1
-
29
-
-
80053560473
-
Quality and storage stability of chicken meat patties incorporated with linseed oil
-
Singh, R., Chatli, M.K., Biswas, A.K. and Sahoo, J. 2011. Quality and storage stability of chicken meat patties incorporated with linseed oil. J. Food Qual. 34, 352-362.
-
(2011)
J. Food Qual.
, vol.34
, pp. 352-362
-
-
Singh, R.1
Chatli, M.K.2
Biswas, A.K.3
Sahoo, J.4
-
31
-
-
52049121051
-
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants
-
Valencia, I., O'Grady, M.N., Ansorena, D., Astiasarán, I. and Kerry, J.P. 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci. 80, 1046-1054.
-
(2008)
Meat Sci.
, vol.80
, pp. 1046-1054
-
-
Valencia, I.1
O'Grady, M.N.2
Ansorena, D.3
Astiasarán, I.4
Kerry, J.P.5
-
32
-
-
0029837560
-
Dietary n-3 fatty acid supplementation in rheumatoid arthritis - mechanisms, clinical outcomes, controversies and future directions
-
Volker, D. and Garg, M. 1996. Dietary n-3 fatty acid supplementation in rheumatoid arthritis - mechanisms, clinical outcomes, controversies and future directions. J. Clin. Biochem. Nutr. 20, 83-97.
-
(1996)
J. Clin. Biochem. Nutr.
, vol.20
, pp. 83-97
-
-
Volker, D.1
Garg, M.2
-
33
-
-
0042357114
-
Effects of fatty acids on meat quality: A review
-
Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R. and Enser, M. 2003. Effects of fatty acids on meat quality: A review. Meat Sci. 66, 21-32.
-
(2003)
Meat Sci.
, vol.66
, pp. 21-32
-
-
Wood, J.D.1
Richardson, R.I.2
Nute, G.R.3
Fisher, A.V.4
Campo, M.M.5
Kasapidou, E.6
Sheard, P.R.7
Enser, M.8
-
34
-
-
34547651272
-
Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
-
Yoo, S.S., Kook, S.H., Park, S.Y., Shim, J.H. and Chin, K.B. 2007. Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int. J. Food Sci. Technol. 42, 1114-1122.
-
(2007)
Int. J. Food Sci. Technol.
, vol.42
, pp. 1114-1122
-
-
Yoo, S.S.1
Kook, S.H.2
Park, S.Y.3
Shim, J.H.4
Chin, K.B.5
|