Found: 24
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Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8816, doi. 10.1111/ijfs.17579
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- Article
Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant‐based ingredient in the production of hybrid patties using meat from different species.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8786, doi. 10.1111/ijfs.17516
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- Article
Thermal Inactivation D- and z-Values of Salmonella Enteritidis and Salmonella Typhimurium in Whole Muscle Beef.
- Published in:
- Malaysian Applied Biology, 2023, v. 52, n. 6, p. 119, doi. 10.55230/mabjournal.v52i6.2776
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- Article
Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives.
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- Malaysian Applied Biology, 2023, v. 52, n. 2, p. 85, doi. 10.55230/mabjournal.v52i2.2565
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- Article
Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom.
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- Malaysian Applied Biology, 2022, v. 51, n. 6, p. 17, doi. 10.55230/mabjournal.v51i6.2325
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- Article
DIFFERENT PERCENTAGES OF BASIL SEEDS (Ocimum basilicium L.) AS HYDROCOLLOID IN BATTER COATING SYSTEM: EFFECT ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREADED FISH FILLETS.
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- Malaysian Applied Biology, 2022, v. 51, n. 2, p. 69, doi. 10.55230/mabjournal.v51i2.2245
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- Article
COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEPFRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF keropok lekor (MALAYSIAN FISH SAUSAGE).
- Published in:
- Malaysian Applied Biology, 2021, v. 50, n. 3, p. 77, doi. 10.55230/mabjournal.v50i3.2000
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- Article
SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES.
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- Malaysian Applied Biology, 2021, v. 50, n. 1, p. 169, doi. 10.55230/mabjournal.v50i1.1505
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- Article
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.
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- Food Science & Biotechnology, 2024, v. 33, n. 12, p. 2673, doi. 10.1007/s10068-024-01603-2
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- Article
Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion.
- Published in:
- Pertanika Journal of Tropical Agricultural Science, 2024, v. 47, n. 1, p. 41, doi. 10.47836/pjtas.47.1.04
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- Article
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer.
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- Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4703, doi. 10.1007/s13197-020-04960-y
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- Article
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 472, doi. 10.17113/ftb.57.04.19.6294
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- Article
Effect of Sodium Alginate Coating Containing Clove Essential Oil on pH, Cooking Loss, Colour and Sensory Attributes of Refrigerated Rabbit Meat.
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- Journal of Meat Science, 2024, v. 19, n. 1, p. 1, doi. 10.48165/jms.2024.19.01.01
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- Article
Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.
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- Gels (2310-2861), 2023, v. 9, n. 1, p. 50, doi. 10.3390/gels9010050
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- Article
Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.).
- Published in:
- Asian Fisheries Science, 2021, v. 34, n. 4, p. 355, doi. 10.33997/j.afs.2021.34.4.008
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- Article
Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant.
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- Antioxidants, 2021, v. 10, n. 9, p. 1465, doi. 10.3390/antiox10091465
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- Article
A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging.
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- Polymers (20734360), 2023, v. 15, n. 11, p. 2541, doi. 10.3390/polym15112541
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- Article
Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12 , 1336.
- Published in:
- 2024
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- Correction Notice
Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1336, doi. 10.3390/foods12061336
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- Publication type:
- Article
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.
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- Foods, 2023, v. 12, n. 3, p. 597, doi. 10.3390/foods12030597
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- Article
Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures.
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- Foods, 2022, v. 11, n. 24, p. 3971, doi. 10.3390/foods11243971
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- Article
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6629, doi. 10.3390/app10196629
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- Article
Overview of plant extracts as natural preservatives in meat.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16796
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- Article
Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream (Nemipterus japonicus) powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16376
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- Article