Publicaciones en las que colabora con S. Cofrades (14)

2016

  1. 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

  1. Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters

    Meat Science, Vol. 93, Núm. 3, pp. 757-766

  2. 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

  3. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

    Food Chemistry, Vol. 141, Núm. 1, pp. 338-346

2011

  1. 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

  2. Productos cárnicos funcionales: resumen actividades 2008

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285

2010

  1. 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

  2. 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

  3. 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

  1. 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

  1. 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

  1. Physicochemical and sensory characteristics of restructured beef steak with added walnuts

    Meat Science, Vol. 65, Núm. 4, pp. 1391-1397

2000

  1. High pressure/thermal treatment of meat batters prepared from freeze-thawed pork

    Meat Science, Vol. 54, Núm. 4, pp. 357-364

1998

  1. 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