Found: 11
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Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6036, doi. 10.1111/ijfs.16712
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- Article
Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments.
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- Molecules, 2023, v. 28, n. 9, p. 3882, doi. 10.3390/molecules28093882
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- Article
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review.
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- Foods, 2021, v. 10, n. 5, p. 957, doi. 10.3390/foods10050957
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- Article
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.
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- Foods, 2021, v. 10, n. 4, p. 762, doi. 10.3390/foods10040762
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- Article
Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids.
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- Journal of Food Science & Technology, 2021, v. 58, n. 4, p. 1238, doi. 10.1007/s13197-020-04633-w
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- Article
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.
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- Foods, 2020, v. 9, n. 10, p. 1443, doi. 10.3390/foods9101443
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- Article
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1443, doi. 10.3390/foods9101443
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- Article
An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety.
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- Plasma Processes & Polymers, 2018, v. 15, n. 2, p. 1, doi. 10.1002/ppap.201700050
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- Article
EFFECTS OF ELECTRON BEAM IRRADIATION AND HIGH PRESSURE TREATMENT COMBINED WITH CITRUS PEEL EXTRACT ON SEASONED CHICKEN BREAST MEAT.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 2332, doi. 10.1111/jfpp.12480
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- Article
Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail.
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- Journal of Poultry Science, 2015, v. 52, n. 2, p. 156, doi. 10.2141/jpsa.0140093
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- Article
Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 771, doi. 10.1002/jsfa.6882
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- Article