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Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction.
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- Animal Bioscience, 2024, v. 37, n. 11, p. 1979, doi. 10.5713/ab.24.0258
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- Article
Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17038
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- Article
Evaluation of physicochemical properties and shelf life of regular‐fat model sausages by wrapping with sodium alginate active film containing different levels and drying method of lotus rhizome root powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16996
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- Article
Evaluation of product quality of chicken sausages with added cinnamon (Cinnamomum cassia) and mushroom (Pleurotus sajur‐caju) powders at various concentrations.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16958
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- Article
Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system.
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- Animal Bioscience, 2024, v. 37, n. 5, p. 908, doi. 10.5713/ab.23.0410
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- Article
Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.
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- Animal Bioscience, 2023, v. 36, n. 11, p. 1738, doi. 10.5713/ab.23.0150
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- Article
Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham.
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- Animal Bioscience, 2023, v. 36, n. 9, p. 1445, doi. 10.5713/ab.23.0050
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- Article
Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage.
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- Animal Bioscience, 2022, v. 35, n. 8, p. 1279, doi. 10.5713/ab.21.0444
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- Article
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.
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- Animal Bioscience, 2022, v. 35, n. 8, p. 1270, doi. 10.5713/ab.21.0421
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- Article
Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.
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- Animal Bioscience, 2022, v. 35, n. 3, p. 494, doi. 10.5713/ab.21.0320
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- Article
Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase.
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- Gels (2310-2861), 2022, v. 8, n. 12, p. 822, doi. 10.3390/gels8120822
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- Article
Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4539, doi. 10.1002/jsfa.8321
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- Article
Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 742, doi. 10.1002/jsfa.7141
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- Article
Effects of milk proteins and gums on quality of bread made from frozen dough.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1407, doi. 10.1002/jsfa.3602
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- Article
Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties.
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- Journal of Food Process Engineering, 2018, v. 41, n. 1, p. 1, doi. 10.1111/jfpe.12610
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- Article
Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 157, doi. 10.1111/ijfs.14272
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- Article
Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 2, p. 550, doi. 10.1111/ijfs.13969
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- Article
Development of low-fat sausages using basil seed gum ( Ocimum bacilicum L.) and gelatin as a fat replacer.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 3, p. 733, doi. 10.1111/ijfs.13328
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- Article
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6322, doi. 10.1002/jsfa.13484
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- Article
Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant (Solanum melongena) powder in different drying method and level during storage.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16001
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- Article
Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15830
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- Article
Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6017, doi. 10.1111/ijfs.17305
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- Article
Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 845, doi. 10.1111/ijfs.16842
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- Article
Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2424, doi. 10.1111/ijfs.15601
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- Article
Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2393, doi. 10.1111/ijfs.15595
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- Article
Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5250, doi. 10.1111/ijfs.15181
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- Article
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.
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- Foods, 2020, v. 9, n. 6, p. 721, doi. 10.3390/foods9060721
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- Article
Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 702, doi. 10.3390/foods9060702
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- Article