Found: 15
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Papaya by-products for providing stability and antioxidant activity to oil in water emulsions.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1693, doi. 10.1007/s13197-020-04679-w
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- Article
Physicochemical and functional characterisation of a food ingredient based on okara containing probiotics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 74, doi. 10.1016/j.fbp.2022.07.001
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- Article
Effect of immersion and turgor pressure change on mechanical properties of pumpkin ( Cucumis moschata, Duch.).
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 15, p. 2628, doi. 10.1002/jsfa.2663
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- Article
Chemical and biochemical changes of pumpkin ( Cucumis moschata, Duch) tissue in relation to osmotic stress.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 11, p. 1852, doi. 10.1002/jsfa.2187
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- Article
Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1074, doi. 10.1111/ijfs.13962
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- Article
Papaya dietary fiber concentrates for providing functionality to muffin formulations.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 3, p. 1326, doi. 10.1002/jsfa.12226
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- Article
Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4551, doi. 10.1002/jsfa.11812
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- Article
Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya ( Carica papaya L. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13071
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- Article
Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residues.
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- Open Agriculture, 2016, v. 1, n. 1, p. 1, doi. 10.1515/opag-2016-0006
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- Article
Chlorella vulgaris cultivation using ricotta cheese whey as substrate for biomass production.
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- Journal of Applied Phycology, 2022, v. 34, n. 2, p. 745, doi. 10.1007/s10811-022-02685-3
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- Article
Chlorella vulgaris biomass production using brewery wastewater with high chemical oxygen demand.
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- Journal of Applied Phycology, 2020, v. 32, n. 5, p. 2773, doi. 10.1007/s10811-020-02163-8
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- Article
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 124, doi. 10.3390/Foods2023-15217
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- Article
Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8606, doi. 10.1111/ijfs.17557
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- Article
Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6855, doi. 10.1111/ijfs.16727
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- Article
Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4825, doi. 10.1111/ijfs.15690
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- Article