Found: 10
Select item for more details and to access through your institution.
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability.
- Published in:
- Foods, 2023, v. 12, n. 1, p. 211, doi. 10.3390/foods12010211
- By:
- Publication type:
- Article
Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein.
- Published in:
- Journal of Dairy Research, 2011, v. 78, n. 2, p. 203, doi. 10.1017/S0022029911000100
- By:
- Publication type:
- Article
MODIFICATION OF IgE BINDING TO β- AND α<sub>S1</sub>-CASEINS BY PROTEOLYTIC ACTIVITY OF LACTOBACILLUS HELVETICUS A75.
- Published in:
- Journal of Food Biochemistry, 2013, v. 37, n. 4, p. 491, doi. 10.1111/j.1745-4514.2012.00664.x
- By:
- Publication type:
- Article
Selection of Lactic Acid Bacteria Isolated from Thai Traditional Fermented Foods to use as Starter Cultures Based on Antioxidant Activity and no Histidine Production.
- Published in:
- International Journal of Applied & Physical Sciences, 2019, v. 5, n. 1, p. 1, doi. 10.20469/ijaps.5.50001-1
- By:
- Publication type:
- Article
Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 177, doi. 10.1007/s13197-018-3471-9
- By:
- Publication type:
- Article
Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp ( Kung- som) and safety evaluation.
- Published in:
- Archives of Microbiology, 2017, v. 199, n. 4, p. 551, doi. 10.1007/s00203-016-1324-3
- By:
- Publication type:
- Article
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 134, doi. 10.1111/jtxs.12486
- By:
- Publication type:
- Article
Ham processing: effects of tumbling, cooking and high pressure on proteins.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 2, p. 273, doi. 10.1007/s00217-018-3159-4
- By:
- Publication type:
- Article
Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 3, p. 447, doi. 10.1007/s00217-012-1772-1
- By:
- Publication type:
- Article
Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 5, p. 859, doi. 10.1007/s00217-011-1581-y
- By:
- Publication type:
- Article