Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés (English)
- New search for: Vargas-Ramella, Márcio
- New search for: Lorenzo, José M.
- New search for: Zamuz, Sol
- New search for: Montes, Leticia
- New search for: Santos López, Eva María
- New search for: Moreira, Ramón
- New search for: Franco, Daniel
- New search for: Vargas-Ramella, Márcio
- New search for: Lorenzo, José M.
- New search for: Zamuz, Sol
- New search for: Montes, Leticia
- New search for: Santos López, Eva María
- New search for: Moreira, Ramón
- New search for: Franco, Daniel
In:
Food Science and Technology
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163
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2022
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
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Contributors:Vargas-Ramella, Márcio ( author ) / Lorenzo, José M. ( author ) / Zamuz, Sol ( author ) / Montes, Leticia ( author ) / Santos López, Eva María ( author ) / Moreira, Ramón ( author ) / Franco, Daniel ( author )
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Published in:
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Publisher:
- New search for: The Authors
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Publication date:2022-04-30
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 163
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Enhancement of the performance of the GH75 family chitosanases by fusing a carbohydrate binding module and insights into their substrate binding mechanismsZhou, Jianli / Gu, Qiuya / Shen, Yu / Harindintwali, Jean Damascene / Yang, Wenhua / Zou, Shuliang / Han, Minghai / Ma, Chao / Yu, Xiaobin / Liu, Xiaobo et al. | 2022
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Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environmentsRamos, Inés María / Poveda, Justa María et al. | 2022
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Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometryMoran, Lara / Vivanco, Carlos / Lorenzo, José Manuel / Barron, Luis Javier R. / Aldai, Noelia et al. | 2022
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2-tert-Butyl-1,4-benzoquinone, a food additive oxidant, reduces virulence factors of Chromobacterium violaceumXu, Kai-Zhong / Tan, Xiao-Juan / Chang, Zeng-Yan / Li, Jun-Jian / Jia, Ai-Qun et al. | 2022
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Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foodsMartín, Irene / Rodríguez, Alicia / Alía, Alberto / Martínez, Remigio / Córdoba, Juan J. et al. | 2022
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MgO recycling in l-lactic acid fermentation and effects of the reusable alkaline neutralizer on Lactobacillus rhamnosus: From process integration to transcriptome analysisWang, Yong / Huo, Kai / Meng, Xinxin / Cai, Di / Wang, Bin / Liu, Jinlong et al. | 2022
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The effect of inoculation Leuconostoc mesenteroides and Lactiplantibacillus planetarium on the quality of Pleurotus eryngii JiaosuJikang, Jiang / Wenxiang, Li / Shuping, Yu et al. | 2022
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Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stabilityLiao, Minhe / Jin, Ritian / Ren, Haowei / Shang, Jiaqi / Kang, Jiaxin / Xin, Qiuyan / Liu, Ning / Li, Meng et al. | 2022
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Characterization of proton T2 relaxation time of bovine lactoferrin powder before and after high-temperature storageMitsudome, Takumi et al. | 2022
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Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperaturesAn, Xiaowen / Wang, Zijuan / Li, Jiamin / Nie, Xinyu / Liu, Kexin / Zhang, Yifan / Zhao, Zhihui / Chitrakar, Bimal / Ao, Changwei et al. | 2022
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Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodologyKumar, Manoj / Dahuja, Anil / Sachdev, Archana / Tomar, Maharishi / Lorenzo, José M. / Dhumal, Sangram / Radha / Chandran, Deepak / Varghese, Eldho / Saha, Supradip et al. | 2022
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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use productMarchetti, Marion Daniela / Tomac, Alejandra / Yeannes, María Isabel / Garcia Loredo, Analía Belén et al. | 2022
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Functional annotation and complete genome analysis confirm the probiotic characteristics of Bacillus species isolated from the gut of Nile tilapiaKuebutornye, Felix Kofi Agbeko / Lu, Yishan / Wang, Zhiwen / Mraz, Jan et al. | 2022
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Detoxification of the mycoestrogen zearalenone by Bacillus licheniformis spore CotA laccase and application of immobilized laccase in contaminated corn mealGuo, Yongpeng / Wang, Yanan / Liu, Yanrong / Ma, Qiugang / Ji, Cheng / Zhao, Lihong et al. | 2022
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Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanismAlbedwawi, Amal S. / Al Sakkaf, Reem / Osaili, Tareq M. / Yusuf, Ahmed / Olaimat, Amin / Liu, Shao-Quan / Palmisano, Giovanni / Shah, Nagendra P. / Ayyash, Mutamed M. et al. | 2022
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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-fryingErol, Nida Demirtas / Erdem, Ömer Alper / Yilmaz, Sebnem Tolasa / Kayalar, Hüsniye / Cakli, Sukran et al. | 2022
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Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloidsSánchez, Ramiro / Martín-Tornero, Elísabet / Lozano, Jesús / Arroyo, Patricia / Meléndez, Félix / Martín-Vertedor, Daniel et al. | 2022
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Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredientPerri, Giuseppe / Greco Miani, Marcello / Amendolagine, Gianfranco / Pontonio, Erica / Rizzello, Carlo Giuseppe et al. | 2022
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Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storageZhou, Xuan / Wang, Mingli / Zhang, Le / Liu, Zhijing / Su, Chengcheng / Wu, Mengguo / Wei, Xuan / Jiang, Lianzhou / Hou, Juncai / Jiang, Zhanmei et al. | 2022
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The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wineJiménez-Sánchez, María / Castro, Remedios / Rodríguez-Dodero, M. Carmen / Durán-Guerrero, Enrique et al. | 2022