S.
Cofrades
S. Cofrades-rekin lankidetzan egindako argitalpenak (9)
2024
2021
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Emulsiones gelificadas vs.oleogeles:: aplicación en la reformulación de unproducto cárnico crudo-curado tipo fuet
Eurocarne: La revista internacional del sector cárnico, Núm. 293, pp. 79-86
2020
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Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer
Foods, Vol. 9, Núm. 6
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The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes
LWT, Vol. 119
2019
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Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage
Innovative Food Science and Emerging Technologies, Vol. 51, pp. 32-40
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Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
Food and Bioprocess Technology, Vol. 12, Núm. 6, pp. 1068-1081
2017
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Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties
Journal of Food Science and Technology, Vol. 54, Núm. 12, pp. 3959-3968
2010
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Production variations of nutritional composition of commercial meat products
Food Research International, Vol. 43, Núm. 10, pp. 2378-2384
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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Meat Science, Vol. 84, Núm. 3, pp. 356-363