about
Structure, functional and antioxidant properties in Tunisian beef sausage of a novel polysaccharide from Trigonella foenum-graecum seeds.Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.Antioxidant and hemolytic activities, and effects in rat cutaneous wound healing of a novel polysaccharide from fenugreek (Trigonella foenum-graecum) seeds.Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage.Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality.Evaluation of dermal wound healing activity and in vitro antibacterial and antioxidant activities of a new exopolysaccharide produced by Lactobacillus sp.Ca6.Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.Properties of reformulated hot dog sausage without added nitrites during chilled storage.A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled StorageLow-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationKonjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristicsEnriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storageBiogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gelStorage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrixFree-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population
P50
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P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Mehdi Triki
@en
Mehdi Triki
@nl
type
label
Mehdi Triki
@en
Mehdi Triki
@nl
prefLabel
Mehdi Triki
@en
Mehdi Triki
@nl
P31
P496
0000-0001-5131-2301