Francisco Jiménez-Colmenero

Aroid papers per year

Aroid papers · 14 newest first

1. 2014 Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking systemMeat ScienceDOI
2. 2014 Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessmentMeat ScienceDOI
3. 2013 Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrixMeat ScienceDOI
4. 2012 Biogenic Amines in Low- and Reduced-Fat Dry Fermented Sausages Formulated with Konjac GelJournal of Agricultural and Food ChemistryDOI
5. 2012 Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausageMeat ScienceDOI
6. 2012 Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurtersMeat ScienceDOI
7. 2012 Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausagesLWTDOIopen access
8. 2012 Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristicsMeat ScienceDOI
9. 2012 Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storageFood HydrocolloidsDOI
10. 2012 Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storageMeat ScienceDOI
11. 2011 Konjac gel fat analogue for use in meat products: Comparison with pork fatsFood HydrocolloidsDOI
12. 2010 A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâtéMeat ScienceDOI
13. 2009 Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationMeat ScienceDOI
14. 2009 Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweedMeat ScienceDOI