COFRADES, S.: search on Z-Library

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1

Functional Ingredients from Algae for Foods and Nutraceuticals || Design of healthier foods and beverages containing whole algae

Year:

2013

Language:

english

File:

PDF, 202 KB

english, 2013

2

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

Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

Journal:

Year:

2013

Language:

english

File:

PDF, 816 KB

english, 2013

3

Healthier meat and meat products: their role as functional foods

F Jiménez-Colmenero, J Carballo, S Cofrades

Journal:

Year:

2001

Language:

english

File:

PDF, 141 KB

english, 2001

4

Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods

Jiménez-Colmenero, Francisco, Cofrades, Susana, Herrero, Ana M., Ruiz-Capillas, Claudia

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2017

Language:

english

File:

PDF, 748 KB

english, 2017

5

Healthier lipid combination oil-in-water emulsions prepared with various protein systems: an approach for development of functional meat products

Gonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, María Teresa Solas, Francisco Jiménez-Colmenero

Journal:

European Journal of Lipid Science and Technology

Year:

2010

Language:

english

File:

PDF, 413 KB

english, 2010

6

Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

Fernández-Martín, Fernando, Freire, María, Bou, Ricard, Cofrades, Susana, Jiménez-Colmenero, Francisco

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 936 KB

english, 2017

7

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

Salcedo-Sandoval, Lorena, Cofrades, Susana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco

Journal:

Year:

2014

Language:

english

File:

PDF, 316 KB

english, 2014

8

Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions

Bou, Ricard, Cofrades, Susana, Jiménez-Colmenero, Francisco

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 1.08 MB

english, 2014

9

Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products

Jimenez-Colmenero, Francisco, Salcedo-Sandoval, Lorena, Bou, Ricard, Cofrades, Susana, Herrero, Ana M., Ruiz-Capillas, Claudia

Journal:

Trends in Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 2.78 MB

english, 2015

10

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

F. Jiménez-Colmenero, S. Cofrades, I. López-López, C. Ruiz-Capillas, T. Pintado, M.T. Solas

Journal:

Year:

2010

Language:

english

File:

PDF, 414 KB

english, 2010

11

Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach

G. E. ARTEAGA, E. LI-CHAN, S. NAKAI, S. COFRADES, F. JIMENEZ-COLMENERO

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 889 KB

english, 1993

12

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

Susana Cofrades, Lorena Salcedo Sandoval, Gonzalo Delgado-Pando, Inés López-López, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero

Journal:

Year:

2011

Language:

english

File:

PDF, 205 KB

english, 2011

13

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. Hughes, S. Cofrades, D.J. Troy

Journal:

Year:

1997

Language:

english

File:

PDF, 711 KB

english, 1997

14

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

Cofrades, S., Bou, R., Gómez-Nieto, B., Procopio, J. R., Errabi, A., Jimenez-Colmenero, F.

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 829 KB

english, 2016

15

Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

A.M. Herrero, P. Carmona, S. Cofrades, F. Jiménez-Colmenero

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 272 KB

english, 2008

16

Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate

S. Cofrades, F. Jiménez-Colmenero

Journal:

Year:

1998

Language:

english

File:

PDF, 1.07 MB

english, 1998

17

High pressure/thermal treatment of meat batters prepared from freeze–thawed pork

J. Carballo, S. Cofrades, M.T. Solas, F. Jiménez-Colmenero

Journal:

Year:

2000

Language:

english

File:

PDF, 212 KB

english, 2000

18

Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties

Freire, M., Cofrades, S., Serrano-Casas, V., Pintado, T., Jimenez, M. J., Jimenez-Colmenero, F.

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 518 KB

english, 2017

19

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

Journal:

Food and Bioprocess Technology

Year:

2019

Language:

english

File:

PDF, 1.14 MB

english, 2019

20

The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes

Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 412 KB

2020

21

Salt and phosphate effects on the gelling process of pressure/heat treated pork batters

F Fernández-Martı́n, S Cofrades, J Carballo, F Jiménez-Colmenero

Journal:

Year:

2002

Language:

english

File:

PDF, 182 KB

english, 2002

22

Grafting of p-phenylen-bis-maleamic acid into polypropylene in melt

J. M. García-Martínez, A. G. Cofrades, S. Areso, O. Laguna, E. P. Collar

Journal:

Journal of Applied Polymer Science

Year:

1998

Language:

english

File:

PDF, 253 KB

english, 1998

23

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Susana Cofrades, Josune Ayo, Asunción Serrano, José Carballo, Francisco Jiménez-Colmenero

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 407 KB

english, 2006

24

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

I. López-López, S. Cofrades, C. Ruiz-Capillas, F. Jiménez-Colmenero

Journal:

Year:

2009

Language:

english

File:

PDF, 223 KB

english, 2009

25

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

A. Serrano, J. Librelotto, S. Cofrades, F.J. Sánchez-Muniz, F. Jiménez-Colmenero

Journal:

Year:

2007

Language:

english

File:

PDF, 191 KB

english, 2007

26

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

Freire, María, Bou, Ricard, Cofrades, Susana, Solas, María Teresa, Jiménez-Colmenero, Francisco

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 136 KB

english, 2016

27

Molecular Targets Involved in the Neuroprotection Mediated by Terpenoids

González-Cofrade, Laura, de las Heras, Beatriz, Apaza, Luis, Palomino, Olga M.

Journal:

Year:

2019

Language:

english

File:

PDF, 307 KB

english, 2019

28

Nutritional profile of restructured beef steak with added walnuts

A. Serrano, S. Cofrades, C. Ruiz-Capillas, B. Olmedilla-Alonso, C. Herrero-Barbudo, F. Jiménez-Colmenero

Journal:

Year:

2005

Language:

english

File:

PDF, 279 KB

english, 2005

29

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

G. Delgado-Pando, S. Cofrades, C. Ruiz-Capillas, M. Triki, F. Jiménez-Colmenero

Journal:

Year:

2012

Language:

english

File:

PDF, 552 KB

english, 2012

30

P715 Trends in bacteraemia due to Pseudomonas aeruginosa: comparison between oncohaematologic and non-oncohaematologic patients

P. Martin-Davila, G. Ayala, E. Fernandez-Cofrades, J. Fortun, E. Loza, J. Lopez-Martin, J. Lopez-Jimenez, R. Canton, F. Baquero, S. Moreno

Journal:

International Journal of Antimicrobial Agents

Year:

2007

Language:

english

File:

PDF, 56 KB

english, 2007

31

Pressure-assisted gelation of chemically modified poultry meat batters

J Carballo, S Cofrades, F Fernández-Martı́n, F Jiménez-Colmenero

Journal:

Year:

2001

Language:

english

File:

PDF, 161 KB

english, 2001

32

Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Bou, Ricard, Cofrades, Susana, Jiménez-Colmenero, Francisco

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 971 KB

english, 2014

33

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

I. López-López, S. Cofrades, F. Jiménez-Colmenero

Journal:

Year:

2009

Language:

english

File:

PDF, 204 KB

english, 2009

34

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

I. López-López, S. Cofrades, V. Cañeque, M.T. Díaz, O. López, F. Jiménez-Colmenero

Journal:

Year:

2011

Language:

english

File:

PDF, 244 KB

english, 2011

35

Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin

S. Cofrades, M. Careche, J. Carballo, F.Jiménez Colmenero

Journal:

Year:

1997

Language:

english

File:

PDF, 742 KB

english, 1997

36

Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

Fernando Granado-Lorencio, Inés López-López, Carmen Herrero-Barbudo, Inmaculada Blanco-Navarro, Susana Cofrades, Belén Pérez-Sacristán, Gonzalo Delgado-Pando, Francisco Jiménez-Colmenero

Journal:

Year:

2010

Language:

english

File:

PDF, 286 KB

english, 2010

37

Thermal and morphological studies on isotactic polypropylene containing p-phenylen-bis-maleamic acid grafted groups

E.P Collar, A.G Cofrades, O Laguna, S Areso, J.Ma Garcı́a-Martı́nez

Journal:

European Polymer Journal

Year:

2000

Language:

english

File:

PDF, 230 KB

english, 2000

38

Konjac gel fat analogue for use in meat products: Comparison with pork fats

F. Jiménez-Colmenero, S. Cofrades, A.M. Herrero, F. Fernández-Martín, L. Rodríguez-Salas, C. Ruiz-Capillas

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 411 KB

english, 2012

39

Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent

Salcedo-Sandoval, Lorena, Ruiz-Capillas, Claudia, Cofrades, Susana, Triki, Mehdi, Jiménez-Colmenero, Francisco

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 341 KB

english, 2015

40

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

I. López-López, S. Cofrades, A. Yakan, M.T. Solas, F. Jiménez-Colmenero

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 887 KB

english, 2010

41

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

S. Cofrades, I. López-López, M.T. Solas, L. Bravo, F. Jiménez-Colmenero

Journal:

Year:

2008

Language:

english

File:

PDF, 1.07 MB

english, 2008

42

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

J. Librelotto, S. Bastida, A. Serrano, S. Cofrades, F. Jiménez-Colmenero, F.J. Sánchez-Muniz

Journal:

Year:

2008

Language:

english

File:

PDF, 225 KB

english, 2008

43

Straightforward silicon determination in water-in-oil-in-water emulsions used for silicon supplementations in food by high-resolution continuum source flame atomic absorption spectrometry

Gómez-Nieto, Beatriz, Gismera, Mª Jesús, Sevilla, Mª Teresa, Cofrades, Susana, Freire, María, Procopio, Jesús R.

Journal:

Spectrochimica Acta Part B: Atomic Spectroscopy

Year:

2018

Language:

english

File:

PDF, 368 KB

english, 2018

44

Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin

S. COFRADES, M. CARECHE, J. CARBALLO, F. JIMÉNEZ COLMENERO

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 538 KB

english, 1993

45

Influence of Thermal Treatment on Gelation of Actomyosin from Different Myosystems

F. JIMÉNEZ-COLMENERO, J. CARECHE, J. CARBALLO, S. COFRADES

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 643 KB

english, 1994

46

Research Note: Emulsifying Properties of Actomyosin from Several Species

Susana Cofrades, José Carballo, Mercedes Careche, Francisco Jiménez Colmenero

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1996

Language:

english

File:

PDF, 62 KB

english, 1996

47

Production variations of nutritional composition of commercial meat products

F. Jiménez-Colmenero, T. Pintado, S. Cofrades, C. Ruiz-Capillas, S. Bastida

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 197 KB

english, 2010

48

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

Cofrades, S., Santos-López, J.A., Freire, M., Benedí, J., Sánchez-Muniz, F.J., Jiménez-Colmenero, F.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 623 KB

english, 2014

49

High Pressure/Thermal Treatments Effects on Functionality of Comminuted Muscle from Different Meat Species

Cofrades, S., Carballo, J., Martín, F. Fernández, Colmenero, F. Jiménez

Journal:

High Pressure Research

Year:

2002

Language:

english

File:

PDF, 144 KB

english, 2002

50

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Pintado, Tatiana, Cofrades, Susana

Journal:

Year:

2020

File:

PDF, 1.25 MB

2020

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