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Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Gonzalo Delgado‐Pando, Susana Cofrades, Claudia Ruíz‐Capillas, María Teresa Solas, Mehdi Triki, F. Jiménez‐Colmenero

Meat Science · 2011 · 110 citations · 44 references

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44

Biogenic amines and their production by microorganisms in food

Anna Halász, Ágnes Baráth, Lívia Simon‐Sarkadi et al. · Trends in Food Science & Technology · 1994 · 1K citations

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Transglutaminase and its use for food processing

Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 678 citations

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Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

F. Jiménez‐Colmenero · Trends in Food Science & Technology · 2007 · 336 citations

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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

Habibollah Faraji, David Julian McClements, Eric A. Decker · Journal of Agricultural and Food Chemistry · 2004 · 248 citations

Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

J.G. Bloukas, E.D. Paneras, G.C. Fournitzis · Meat Science · 1997 · 215 citations

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