Lista de obras - Francisco Jiménez-Colmenero

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

artículo científico publicado en 2016

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

artículo científico publicado en 2010

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

artículo científico publicado en 2017

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage ⬇️

artículo científico publicado el 8 de diciembre de 2007

Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage ⬇️

artículo científico publicado el 19 de abril de 2007

Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

artículo científico publicado en 2012

Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions.

artículo científico publicado en 2006

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil.

artículo científico publicado en 2008

Characteristics of restructured beef steak with different proportions of walnut during frozen storage

artículo científico publicado en 2005

Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products

artículo científico publicado en 2019

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.

artículo científico publicado en 2016

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

article

Determination of preservatives in meat products by flow injection analysis (FIA).

artículo científico publicado en 2008

Development and assessment of healthy properties of meat and meat products designed as functional foods.

artículo científico publicado en 2013

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.

artículo científico publicado en 2015

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

artículo científico publicado en 2014

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

artículo científico publicado en 2011

Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures.

artículo científico publicado en 1991

Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

artículo científico publicado en 2008

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage ⬇️

artículo científico publicado el 30 de octubre de 2012

Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters.

artículo científico publicado en 2007

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.

artículo científico publicado en 2015

Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.

artículo científico publicado en 2013

Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk.

artículo científico publicado en 2016

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications.

artículo científico publicado en 2016

Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

artículo científico publicado en 2012

Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation

artículo científico publicado en 2015

Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters

artículo científico publicado en 2012

IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.

artículo científico publicado en 2015

Incorporation of sardine surimi in Bologna sausage containing different fat levels

artículo científico publicado en 1994

Influence of an extract of liver on colour and shelf stability of sliced bologna.

artículo científico publicado en 1987

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

artículo científico publicado en 2007

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.

artículo científico publicado en 2016

Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

scientific article published on 18 November 2011

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics

scientific article published on 27 April 2012

Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment

artículo científico publicado en 2014

Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

artículo científico publicado en 2009

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

scientific article published on 03 April 2011

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.

artículo científico publicado en 2012

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

artículo científico publicado en 2014

Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.

artículo científico publicado en 2010

Nutritional composition of dry-cured ham and its role in a healthy diet.

artículo científico publicado en 2009

Nutritional profile of restructured beef steak with added walnuts ⬇️

artículo científico publicado el 7 de abril de 2005

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

artículo científico publicado en 2015

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

artículo científico publicado en 2015

Physicochemical and sensory characteristics of restructured beef steak with added walnuts.

artículo científico publicado en 2003

Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications

artículo científico publicado en 2016

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.

artículo científico publicado en 2013

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

artículo científico publicado en 2011

Properties of reformulated hot dog sausage without added nitrites during chilled storage.

artículo científico publicado en 2014

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

scientific article published on 25 November 2010

Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

artículo científico publicado en 2008

Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers

artículo científico publicado en 2014

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

artículo científico publicado en 2013

Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.

artículo científico publicado en 2015

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

artículo científico publicado en 2009

[Functional meat products; development and evaluation of their health-promoting properties]

artículo científico publicado en 2014

[Multiple emulsions; bioactive compounds and functional foods].

artículo científico publicado en 2013

Lista de obras de Francisco Jiménez-Colmenero

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage ⬇️

Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage ⬇️

Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions.

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil.

Characteristics of restructured beef steak with different proportions of walnut during frozen storage

Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products

Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

Determination of preservatives in meat products by flow injection analysis (FIA).

Development and assessment of healthy properties of meat and meat products designed as functional foods.

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat.

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content

Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures.

Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage ⬇️

Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters.

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.

Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study.

Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk.

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications.

Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Filled hydrogel particles as a delivery system for n-3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation

Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters

IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.

Incorporation of sardine surimi in Bologna sausage containing different fat levels

Influence of an extract of liver on colour and shelf stability of sliced bologna.

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.

Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics

Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment

Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

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

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.

Nutritional composition of dry-cured ham and its role in a healthy diet.

Nutritional profile of restructured beef steak with added walnuts ⬇️

Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Physicochemical and sensory characteristics of restructured beef steak with added walnuts.

Physicochemical properties and encapsulation of silicon in double emulsions for healthier food applications

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.

Properties of reformulated hot dog sausage without added nitrites during chilled storage.

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient.

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

[Functional meat products; development and evaluation of their health-promoting properties]

[Multiple emulsions; bioactive compounds and functional foods].