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Evaluation of Functional Properties of Chitin as a Novel Non-Meat Ingredient for Manufacturing Meat Emulsions.
- Published in:
- 2023
- By:
- Publication type:
- Abstract
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2505, doi. 10.1111/ijfs.16985
- By:
- Publication type:
- Article
Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 11, p. 4946, doi. 10.1007/s13197-019-03965-6
- By:
- Publication type:
- Article
Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage.
- Published in:
- Antioxidants, 2022, v. 11, n. 3, p. 534, doi. 10.3390/antiox11030534
- By:
- Publication type:
- Article
Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.
- Published in:
- Antioxidants, 2021, v. 10, n. 3, p. 407, doi. 10.3390/antiox10030407
- By:
- Publication type:
- Article
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs.
- Published in:
- Antioxidants, 2020, v. 9, n. 8, p. 670, doi. 10.3390/antiox9080670
- By:
- Publication type:
- Article