Detalles de la búsqueda
1.
Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products.
J Am Coll Nutr
; 38(4): 334-341, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-30681939
2.
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
J Sci Food Agric
; 99(15): 6706-6712, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-31350779
3.
Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.
Crit Rev Food Sci Nutr
; 58(14): 2334-2345, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-28613925
4.
Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions.
J Food Sci Technol
; 54(7): 1785-1793, 2017 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-28720933
5.
Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.
J Sci Food Agric
; 96(3): 900-8, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25752293
6.
Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.
Eur J Nutr
; 53(1): 83-93, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23417688
7.
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel.
Foods
; 9(12)2020 Dec 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33322421
8.
Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics.
Gels
; 5(2)2019 Apr 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-30974809
9.
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage.
Foods
; 7(9)2018 Aug 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-30149617
10.
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers.
Food Res Int
; 113: 465-473, 2018 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-30195543
11.
Technological characteristics of cold-set gelled double emulsion enriched with n-3 fatty acids: Effect of hydroxytyrosol addition and chilling storage.
Food Res Int
; 100(Pt 2): 298-305, 2017 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-28888454
12.
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.
Food Chem
; 213: 49-57, 2016 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27451154
13.
Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk.
J Physiol Biochem
; 72(4): 669-678, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-27376533
14.
Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation.
Meat Sci
; 110: 160-8, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26232749
15.
Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
Meat Sci
; 101: 95-102, 2015 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-25485511
16.
IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.
Nutr Hosp
; 32(2): 710-21, 2015 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26268103
17.
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
Food Chem
; 184: 207-13, 2015 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25872446
18.
[Functional meat products; development and evaluation of their health-promoting properties]. / Alimentos cárnicos funcionales: desarrollo y evaluación de sus propiedade ssaludables.
Nutr Hosp
; 29(6): 1197-209, 2014 Jun 01.
Artículo
en Español
| MEDLINE | ID: mdl-24972457
19.
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
Meat Sci
; 98(4): 795-803, 2014 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-25150632
20.
[Multiple emulsions; bioactive compounds and functional foods]. / Emulsiones múltiples; compuestos bioactivos y alimentos funcionales.
Nutr Hosp
; 28(5): 1413-21, 2013.
Artículo
en Español
| MEDLINE | ID: mdl-24160194