Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Item
http://www.wikidata.org/entity/Q42724398
Effect of Flaxseed Meals and Extracts on Lipid Stability in a Stored Meat Product.Innovative applications of food-related emulsions.The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.Effects of tea polyphenol on quality and shelf life of pork sausagesEvaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen.Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops.Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design.Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim.Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems
P2860

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Item
http://www.wikidata.org/entity/Q42724398
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
2008年论文
@zh
2008年论文
@zh-cn
name
Enhancement of the nutritional ...... oil and natural antioxidants.
@en
Enhancement of the nutritional ...... oil and natural antioxidants.
@nl
type
label
Enhancement of the nutritional ...... oil and natural antioxidants.
@en
Enhancement of the nutritional ...... oil and natural antioxidants.
@nl
prefLabel
Enhancement of the nutritional ...... oil and natural antioxidants.
@en
Enhancement of the nutritional ...... oil and natural antioxidants.
@nl
P1433
P1476
P2093
P304
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P5875
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P1433
P1476
Enhancement of the nutritional ...... h oil and natural antioxidants
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P2093
P304
P31
P356
10.1016/J.MEATSCI.2008.04.024
P433
P478
P50
P577
P5875
P698