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Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration.
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- Molecules, 2019, v. 24, n. 6, p. 1104, doi. 10.3390/molecules24061104
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- Article
Extractability and Molecular Modifications of Gliadin and Glutenin Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock.
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- Cereal Chemistry, 2012, v. 89, n. 6, p. 276, doi. 10.1094/CCHEM-01-12-0002
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- Article
Effect of high pressure treatments combined with various levels of κ-carrageenan on cold-set binding in restructured pork.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 8, p. 1484, doi. 10.1111/j.1365-2621.2008.01718.x
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- Article
A comparison of physicochemical stabilities of β-carotene-loaded nanoemulsions prepared with different food proteins.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1373, doi. 10.1007/s11694-019-00053-3
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- Article
Strategies for Sustainable Substitution of Livestock Meat.
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- Foods, 2020, v. 9, n. 9, p. 1227, doi. 10.3390/foods9091227
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- Article
β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film.
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- Foods, 2020, v. 9, n. 6, p. 818, doi. 10.3390/foods9060818
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- Article
Health risk associated with pesticide residues in vegetables from Incheon region of Korea.
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- Environmental Science & Pollution Research, 2022, v. 29, n. 43, p. 65860, doi. 10.1007/s11356-022-20481-x
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- Article
Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes.
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- Food & Bioprocess Technology, 2016, v. 9, n. 4, p. 564, doi. 10.1007/s11947-015-1652-3
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- Article
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 588, doi. 10.1007/s11947-013-1118-4
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- Article
Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin.
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- Foods, 2022, v. 11, n. 24, p. 4021, doi. 10.3390/foods11244021
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- Article
Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182729
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- Article
Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties.
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- Food Science & Biotechnology, 2020, v. 29, n. 6, p. 777, doi. 10.1007/s10068-019-00713-6
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- Article
Physicochemical and in vitro digestion characteristics of size-different red ginseng powders.
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- Food Science & Biotechnology, 2018, v. 27, n. 2, p. 425, doi. 10.1007/s10068-017-0254-4
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- Article
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus- indica fruit extract.
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- Food Science & Biotechnology, 2017, v. 26, n. 3, p. 581, doi. 10.1007/s10068-017-0085-3
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- Article
Change of Multiple-Layered Phospholipid Vesicles Produced by Electrostatic Deposition of Polymers during Storage.
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- International Journal of Food Engineering, 2016, v. 12, n. 8, p. 763, doi. 10.1515/ijfe-2016-0105
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- Article
Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone.
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- International Journal of Food Engineering, 2015, v. 11, n. 4, p. 573, doi. 10.1515/ijfe-2015-0014
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- Article
Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 767, doi. 10.1515/ijfe-2014-0120
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- Article