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Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts.
- Published in:
- 2017
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- Publication type:
- journal article
Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds.
- Published in:
- Frontiers in Chemistry, 2024, p. 01, doi. 10.3389/fchem.2024.1409393
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- Publication type:
- Article
Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
- Published in:
- 2020
- By:
- Publication type:
- Correction Notice
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1634, doi. 10.1007/s11694-020-00411-6
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- Publication type:
- Article
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16752
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- Publication type:
- Article
The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 11, p. 2060, doi. 10.1007/s11947-017-1978-0
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- Publication type:
- Article
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus).
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 7, p. 1451, doi. 10.1007/s00217-019-03301-4
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- Publication type:
- Article
Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 504, doi. 10.1002/jsfa.8487
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- Publication type:
- Article
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity.
- Published in:
- Agronomy, 2021, v. 11, n. 2, p. 401, doi. 10.3390/agronomy11020401
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- Publication type:
- Article
Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1232, doi. 10.1111/ijfs.14047
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- Publication type:
- Article
Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 12, p. 2674, doi. 10.1111/ijfs.13257
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- Publication type:
- Article
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 13, p. 6473, doi. 10.1002/jsfa.12725
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- Publication type:
- Article
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1265, doi. 10.1002/jsfa.10138
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- Publication type:
- Article
Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15782
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- Publication type:
- Article
Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties.
- Published in:
- 2018
- By:
- Publication type:
- journal article
Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds.
- Published in:
- 2018
- By:
- Publication type:
- journal article
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
- Published in:
- Plants (2223-7747), 2020, v. 9, n. 10, p. 1359, doi. 10.3390/plants9101359
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- Publication type:
- Article
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 237, doi. 10.3390/foods13020237
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- Publication type:
- Article
Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3875, doi. 10.3390/foods12203875
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- Publication type:
- Article
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3591, doi. 10.3390/foods12193591
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- Publication type:
- Article
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2706, doi. 10.3390/foods10112706
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- Publication type:
- Article
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1243, doi. 10.3390/foods10061243
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- Publication type:
- Article
Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 727, doi. 10.3390/foods9060727
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- Publication type:
- Article
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 274, doi. 10.3390/foods9030274
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- Publication type:
- Article
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.
- Published in:
- Nutrients, 2021, v. 13, n. 4, p. 1332, doi. 10.3390/nu13041332
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- Publication type:
- Article
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 5, p. 383, doi. 10.1177/1082013220958854
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- Publication type:
- Article