Found: 10
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Modification of amaranth (Amaranthus viridis) starch, identification of functional groups, and its potentials as fat replacer.
- Published in:
- Journal of Food Biochemistry, 2018, v. 42, n. 5, p. N.PAG, doi. 10.1111/jfbc.12537
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- Article
OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL.
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- Journal of Food Biochemistry, 2011, v. 35, n. 6, p. 1686, doi. 10.1111/j.1745-4514.2010.00493.x
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- Article
Interaction between orange juice and < 1 kDa leaf peptides: effect on the antioxidant and antidiabetic related enzyme inhibitory activities.
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- Food Production, Processing & Nutrition, 2024, v. 6, n. 1, p. 1, doi. 10.1186/s43014-024-00226-8
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- Article
A STUDY OF SOME CHEMICAL, SENSORY PROPERTIES AND STORAGE TESTS OF SORGHUM STEM SHEATH-MORINGA INSTANT DRINKS.
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- Annals: Food Science & Technology, 2019, v. 20, n. 4, p. 894
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- Article
PINEAPPLE FLAVOURED ROSELLE DRINK CONCENTRATES: NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES.
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- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 164
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- Article
FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED.
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- Annals: Food Science & Technology, 2017, v. 18, n. 1, p. 1
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- Article
EVALUATION OF PROXIMATE, FUNCTIONAL AND ANTIOXIDATIVE PROPERTIES OF ENZYMATIC HYDROLYSATES FROM FERMENTED KARIYA (HILDERGARDIA BARTERII) SEED PROTEIN ISOLATES.
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- Annals: Food Science & Technology, 2016, v. 17, n. 1, p. 22
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- Article
Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14686
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- Article
Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14643
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- Article
In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties.
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- Polish Journal of Food & Nutrition Sciences, 2020, v. 70, n. 4, p. 429, doi. 10.31883/pjfns/130401
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- Article