Found: 21
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Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar.
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- Journal of Food Science & Technology, 2020, v. 57, n. 5, p. 1636, doi. 10.1007/s13197-019-04196-5
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- Article
The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels.
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- Gels (2310-2861), 2023, v. 9, n. 8, p. 605, doi. 10.3390/gels9080605
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- Article
Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.
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- Molecules, 2023, v. 28, n. 11, p. 4376, doi. 10.3390/molecules28114376
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- Article
Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 12, p. 4512, doi. 10.1002/jsfa.10492
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- Article
Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds.
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- Journal of Food Safety, 2023, v. 43, n. 1, p. 1, doi. 10.1111/jfs.13020
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- Article
The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes.
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- Processes, 2020, v. 8, n. 3, p. 318, doi. 10.3390/pr8030318
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- Article
Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle.
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- Processes, 2020, v. 8, n. 2, p. 135, doi. 10.3390/pr8020135
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- Article
Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies.
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- Processes, 2019, v. 7, n. 6, p. 360, doi. 10.3390/pr7060360
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- Article
The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao).
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 549, doi. 10.3390/app11020549
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- Article
Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (<italic>Haliotidae discushannai × H. diversicolor diversicolor</italic>).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13608
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- Article
Quality function deployment modified for the food industry: An example of a granola bar.
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- Food Science & Nutrition, 2019, v. 7, n. 5, p. 1746, doi. 10.1002/fsn3.1014
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- Article
Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits.
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- Polymers (20734360), 2022, v. 14, n. 19, p. 3961, doi. 10.3390/polym14193961
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- Article
Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants.
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- Polymers (20734360), 2022, v. 14, n. 8, p. N.PAG, doi. 10.3390/polym14081565
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- Article
Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems.
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- Polymers (20734360), 2021, v. 13, n. 12, p. 1901, doi. 10.3390/polym13121901
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- Article
Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples.
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- Molecules, 2019, v. 24, n. 10, p. 2008, doi. 10.3390/molecules24102008
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- Article
Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin.
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- Molecules, 2019, v. 24, n. 2, p. 254, doi. 10.3390/molecules24020254
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- Article
The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5450, doi. 10.1111/ijfs.17261
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- Article
Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells.
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- Materials (1996-1944), 2021, v. 14, n. 5, p. 1168, doi. 10.3390/ma14051168
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- Article
Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed.
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- Foods, 2023, v. 12, n. 24, p. 4508, doi. 10.3390/foods12244508
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- Article
Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells.
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- Foods, 2023, v. 12, n. 14, p. 2696, doi. 10.3390/foods12142696
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- Article
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 485, doi. 10.1177/10820132231162164
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- Article