Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages-Reference-Cited by-同舟云学术

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Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Published:2017-03-13 Issue:11 Volume:97 Page:3761-3771
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Nieto Gema¹,Martínez Lorena¹,Castillo Julian²,Ros Gaspar¹

Affiliation:

1. Department of Food Technology, Nutrition and Food Science, Veterinary Faculty; University of Murcia; Espinardo Murcia Spain

2. Research and Development Department of Nutrafur-Frutarom group. S.A.; Camino Viejo de Pliego s/n, 80320 Alcantarilla; Murcia Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference54 articles.

1. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage;Jiang;Meat Sci,2015

2. Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’;Martínez;Int J Food Sci Technol,2014

3. Re-evaluation of the traditional diet-heart hypothesis: Analysis of recovered data from Minnesota Coronary Experiment (1968-1973);Ramsden;BMJ,2016

4. Predicting frankfurters quality metrics using light backscatter;Nieto;J Food Eng,2014

5. Antioxidant and emulsifying properties of alacalase-hydrolyzed potato protein in meat emulsions with different fat concentrations;Nieto;Meat Sci,2009

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