Search Results - "Cofrades, S"

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties by Cofrades, S., Benedí, J., Garcimartin, A., Sánchez-Muniz, F.J., Jimenez-Colmenero, F.

“…Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based…”
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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed by Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., Solas, M.T.

“…This paper reports the effect of an edible seaweed, Sea Spaghetti ( Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour,…”
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A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté by Delgado-Pando, G., Cofrades, S., Rodríguez-Salas, L., Jiménez-Colmenero, F.

“…Healthier lipid pâtés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish…”
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems by Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

“…•Multiple emulsions can be used as a food ingredient for the development of healthier meat products.•Multiple emulsions were used as pork backfat in meat…”
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Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage by Mizi, L., Cofrades, S., Bou, R., Pintado, T., López-Caballero, M.E., Zaidi, F., Jiménez-Colmenero, F.

“…The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and…”
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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters by Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas Pérez, C., Solas, M.T., Jiménez-Colmenero, F.

“…Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid…”
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Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics by López-López, I., Cofrades, S., Jiménez-Colmenero, F.

“…This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n−3 PUFA-enriched frankfurters as…”
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Konjac gel fat analogue for use in meat products: Comparison with pork fats by Jiménez-Colmenero, F., Cofrades, S., Herrero, A.M., Fernández-Martín, F., Rodríguez-Salas, L., Ruiz-Capillas, C.

“…The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat…”
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Healthier meat and meat products: their role as functional foods by Jiménez-Colmenero, F, Carballo, J, Cofrades, S

“…This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat,…”
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Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase by Cofrades, S., Santos-López, J.A., Freire, M., Benedí, J., Sánchez-Muniz, F.J., Jiménez-Colmenero, F.

“…The aim of this paper was to evaluate the oxidative stability of healthier lipid cooked meat systems (MS) in which pork backfat was replaced by a double…”
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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage by Jimenez-Colmenero, F., Cofrades, S., Herrero, A.M., Solas, M.T., Ruiz-Capillas, C.

“…The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for…”
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Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed by Cofrades, S., López-López, I., Ruiz-Capillas, C., Triki, M., Jiménez-Colmenero, F.

“…Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial…”
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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems by Cofrades, S., López-López, I., Solas, M.T., Bravo, L., Jiménez-Colmenero, F.

“…The effects of three different types of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis)…”
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Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties by Freire, M., Cofrades, S., Serrano-Casas, V., Pintado, T., Jimenez, M. J., Jimenez-Colmenero, F.

“…Structuring of double emulsion offers the possibility to obtain a system with similar consistency to animal fat which is an interesting approach to improve the…”
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Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content by López-López, I., Cofrades, S., Ruiz-Capillas, C., Jiménez-Colmenero, F.

“…The aim of this paper was to design and analyse the nutritional composition (fatty acid profile, cholesterol, mineral and amino acid content) of low-fat…”
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Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds by Cofrades, S, López-Lopez, I, Bravo, L, Ruiz-Capillas, C, Bastida, S, Larrea, M.T, Jiménez-Colmenero, F

“…This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic…”
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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment by Herrero, A.M., Carmona, P., Cofrades, S., Jiménez-Colmenero, F.

“…This article reports an assessment of the potential of Raman spectroscopy for determination of structural changes in meat batter with and without soy protein…”
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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion by López-López, I., Cofrades, S., Yakan, A., Solas, M.T., Jiménez-Colmenero, F.

“…Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed…”
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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds by López-López, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M.T., Sánchez-Muniz, F., Cofrades, S., Jiménez-Colmenero, F.

“…The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and…”
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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 association by Fernández-Martín, F., López-López, I., Cofrades, S., Colmenero, F. Jiménez

“…Standard and modulated differential scanning calorimetry (DSC, MDSC) and dynamic rheological thermal analysis (DRTA) were used to in situ simulate the batter…”
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