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Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites.
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- Sustainability (2071-1050), 2023, v. 15, n. 13, p. 10154, doi. 10.3390/su151310154
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- Article
Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 98
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- Article
Evaluation of Physico-Chemical and Antioxidant Properties of Orange Beverage Enriched with Aloe Vera Gel.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 46
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- Article
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds.
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- Foods, 2023, v. 12, n. 17, p. 3268, doi. 10.3390/foods12173268
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- Article
Evaluation the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 131, doi. 10.22034/FSCT.20.144.131
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- Article
Recent advances in ultrasound application in fermented and non‐fermented dairy products: antibacterial and bioactive properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3591, doi. 10.1111/ijfs.16457
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- Article
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit.
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- Food & Bioprocess Technology, 2023, v. 16, n. 1, p. 185, doi. 10.1007/s11947-022-02914-0
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- Article