MARÍA TERESA
SOLAS ALADOS
Profesora titular de universidad
![Foto de S.](/img/nophoto.png)
S.
Cofrades
Publicaciones en las que colabora con S. Cofrades (14)
2016
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Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat
Journal of the Science of Food and Agriculture, Vol. 96, Núm. 3, pp. 900-908
2013
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Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters
Meat Science, Vol. 93, Núm. 3, pp. 757-766
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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
Food Chemistry, Vol. 141, Núm. 1, pp. 338-346
2011
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Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation
Meat Science, Vol. 89, Núm. 1, pp. 65-71
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Productos cárnicos funcionales: resumen actividades 2008
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285
2010
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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
Food Research International, Vol. 43, Núm. 5, pp. 1244-1254
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Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products
European Journal of Lipid Science and Technology, Vol. 112, Núm. 7, pp. 791-801
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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
2008
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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
Meat Science, Vol. 79, Núm. 4, pp. 767-776
2004
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Restructured beef with different proportions of walnut as affected by meat particle size
European Food Research and Technology, Vol. 218, Núm. 3, pp. 230-236
2003
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Physicochemical and sensory characteristics of restructured beef steak with added walnuts
Meat Science, Vol. 65, Núm. 4, pp. 1391-1397
2000
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High pressure/thermal treatment of meat batters prepared from freeze-thawed pork
Meat Science, Vol. 54, Núm. 4, pp. 357-364
1998
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High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan
Journal of Food Science, Vol. 63, Núm. 2, pp. 267-271