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Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages.
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- Molecules, 2018, v. 23, n. 12, p. 3377, doi. 10.3390/molecules23123377
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- Article
Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch.
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- Molecular Nutrition & Food Research, 2019, v. 63, n. 10, p. N.PAG, doi. 10.1002/mnfr.201801364
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- Article
Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14607
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- Article
Cover Image, Volume 44, Issue 7.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14764
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- Article
Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14532
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- Article
Combination treatment of high‐pressure and CaCl<sub>2</sub> for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6322, doi. 10.1111/ijfs.15346
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- Article
Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl<sub>2</sub> and high‐pressure processing.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 601, doi. 10.1111/ijfs.14313
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- Article
Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
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- Journal of Food Science & Technology, 2020, v. 57, n. 7, p. 2516, doi. 10.1007/s13197-020-04287-8
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- Article
Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment.
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- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3857, doi. 10.1002/fsn3.1679
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- Article
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3608, doi. 10.1007/s11947-014-1368-9
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- Article