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Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
Daniela Orozco, Alma Delia Alarcon-Rojo, Celia Chavez-Mendoza, Lorena Luna, Luis Manuel Carrillo-Lopez, Oswaldo Ronquillo
Anim Biosci. 2021;34(10):1674-1683.   Published online December 1, 2020

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Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
Animal Bioscience. 2021;34(10):1674-1683   Crossref logo
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Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile
Journal of Food Processing and Preservation. 2019;43(8):   Crossref logo
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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
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Dika nut oil as base oil for lubricants - effect of processing conditions on physicochemical properties
Lubrication Science. 2012;25(1):29-38   Crossref logo
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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
Meat Science. 2004;68(3):383-389   Crossref logo
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Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread
Journal of Food Science and Technology. 2021;   Crossref logo
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Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature
International Journal of Food Properties. 2018;21(1):943-956   Crossref logo
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Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content
Food Chemistry. 2008;107(4):1547-1552   Crossref logo
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Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage
Journal of the Science of Food and Agriculture. 2017;97(9):3005-3012   Crossref logo
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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
Meat Science. 2009;83(1):148-154   Crossref logo
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