Herrero AM - Search Results

1

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.

Paglarini CS, Vidal VAS, Ozaki MM, Ribeiro APB, Bernardinelli OD, Câmara AKFI, Herrero AM, Ruiz-Capillas C, Sabadini E, Pollonio MAR. Paglarini CS, et al. Among authors: herrero am. Food Sci Technol Int. 2022 Jan;28(1):3-14. doi: 10.1177/1082013220980586. Epub 2021 Jan 17. Food Sci Technol Int. 2022. PMID: 33455448

2

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

Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM. Carmona P, et al. Among authors: herrero am. J Agric Food Chem. 2011 Dec 28;59(24):12998-3003. doi: 10.1021/jf203941b. Epub 2011 Nov 18. J Agric Food Chem. 2011. PMID: 22060725

3

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

Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F. Ruiz-Capillas C, et al. Among authors: herrero am. Meat Sci. 2012 Oct;92(2):144-50. doi: 10.1016/j.meatsci.2012.04.028. Epub 2012 Apr 27. Meat Sci. 2012. PMID: 22608829

4

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

Ruiz-Capillas C, Triki M, Herrero AM, Jiménez-Colmenero F. Ruiz-Capillas C, et al. Among authors: herrero am. J Agric Food Chem. 2012 Sep 12;60(36):9242-8. doi: 10.1021/jf302540c. Epub 2012 Sep 4. J Agric Food Chem. 2012. PMID: 22857776

5

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

Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Triki M, et al. Among authors: herrero am. Meat Sci. 2013 Mar;93(3):351-60. doi: 10.1016/j.meatsci.2012.10.004. Epub 2012 Oct 30. Meat Sci. 2013. PMID: 23273437

6

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

Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Triki M, et al. Among authors: herrero am. Meat Sci. 2013 Aug;94(4):438-46. doi: 10.1016/j.meatsci.2013.03.019. Epub 2013 Mar 21. Meat Sci. 2013. PMID: 23618739

7

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

Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F. Cofrades S, et al. Among authors: herrero am. Food Chem. 2013 Nov 1;141(1):338-46. doi: 10.1016/j.foodchem.2013.02.097. Epub 2013 Mar 7. Food Chem. 2013. PMID: 23768366

8

Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study.

Ruiz-Capillas C, Carmona P, Jiménez-Colmenero F, Herrero AM. Ruiz-Capillas C, et al. Among authors: herrero am. Food Chem. 2013 Dec 15;141(4):3688-94. doi: 10.1016/j.foodchem.2013.06.043. Epub 2013 Jun 19. Food Chem. 2013. PMID: 23993537

9

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

Herrero AM, Ruiz-Capillas C, Jiménez-Colmenero F, Carmona P. Herrero AM, et al. J Agric Food Chem. 2014 Jun 25;62(25):5963-71. doi: 10.1021/jf501231k. Epub 2014 Jun 16. J Agric Food Chem. 2014. PMID: 24910127

10

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

Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F. Ruiz-Capillas C, et al. Among authors: herrero am. Food Sci Technol Int. 2016 Jan;22(1):21-30. doi: 10.1177/1082013214562919. Epub 2014 Dec 5. Food Sci Technol Int. 2016. PMID: 25480689

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