Found: 27
Select item for more details and to access through your institution.
Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6017, doi. 10.1111/ijfs.17305
- By:
- Publication type:
- Article
Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6322, doi. 10.1002/jsfa.13484
- By:
- Publication type:
- 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.
- Published in:
- Animal Bioscience, 2024, v. 37, n. 5, p. 908, doi. 10.5713/ab.23.0410
- By:
- Publication type:
- Article
Hydrolytic and antioxidant activities of pork loin protein hydrolysates treated with various freeze‐dried kiwifruit powders during incubation.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 845, doi. 10.1111/ijfs.16842
- By:
- Publication type:
- Article
Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage.
- Published in:
- Animal Bioscience, 2023, v. 36, n. 11, p. 1738, doi. 10.5713/ab.23.0150
- By:
- Publication type:
- 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.
- Published in:
- Animal Bioscience, 2023, v. 36, n. 9, p. 1445, doi. 10.5713/ab.23.0050
- By:
- Publication type:
- Article
Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 12, p. 822, doi. 10.3390/gels8120822
- By:
- Publication type:
- Article
Evaluation of product quality of chicken sausages with added cinnamon (Cinnamomum cassia) and mushroom (Pleurotus sajur‐caju) powders at various concentrations.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16958
- By:
- Publication type:
- Article
Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17038
- By:
- Publication type:
- 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.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16996
- By:
- Publication type:
- Article
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.
- Published in:
- Animal Bioscience, 2022, v. 35, n. 8, p. 1270, doi. 10.5713/ab.21.0421
- By:
- Publication type:
- 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.
- Published in:
- Animal Bioscience, 2022, v. 35, n. 8, p. 1279, doi. 10.5713/ab.21.0444
- By:
- Publication type:
- 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.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2393, doi. 10.1111/ijfs.15595
- By:
- Publication type:
- Article
Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2424, doi. 10.1111/ijfs.15601
- By:
- Publication type:
- Article
Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.
- Published in:
- Animal Bioscience, 2022, v. 35, n. 3, p. 494, doi. 10.5713/ab.21.0320
- By:
- Publication type:
- 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.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16001
- By:
- Publication type:
- Article
Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5250, doi. 10.1111/ijfs.15181
- By:
- Publication type:
- 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.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15830
- By:
- Publication type:
- 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
- By:
- Publication type:
- Article
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 721, doi. 10.3390/foods9060721
- By:
- Publication type:
- Article
Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low‐fat pork patties.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 157, doi. 10.1111/ijfs.14272
- By:
- Publication type:
- 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.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 2, p. 550, doi. 10.1111/ijfs.13969
- By:
- Publication type:
- Article
Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties.
- Published in:
- Journal of Food Process Engineering, 2018, v. 41, n. 1, p. 1, doi. 10.1111/jfpe.12610
- By:
- Publication type:
- Article
Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4539, doi. 10.1002/jsfa.8321
- By:
- Publication type:
- Article
Development of low-fat sausages using basil seed gum ( Ocimum bacilicum L.) and gelatin as a fat replacer.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 3, p. 733, doi. 10.1111/ijfs.13328
- By:
- Publication type:
- Article
Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 742, doi. 10.1002/jsfa.7141
- By:
- Publication type:
- Article
Effects of milk proteins and gums on quality of bread made from frozen dough.
- Published in:
- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1407, doi. 10.1002/jsfa.3602
- By:
- Publication type:
- Article