Found: 27
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Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method.
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- Molecules, 2024, v. 29, n. 9, p. 2019, doi. 10.3390/molecules29092019
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- Article
Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1163, doi. 10.1007/s00217-023-04453-0
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- Article
Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1442, doi. 10.3390/app14041442
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- Article
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue.
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- Foods, 2024, v. 13, n. 1, p. 71, doi. 10.3390/foods13010071
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- Article
Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics.
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- European Food Research & Technology, 2023, v. 249, n. 12, p. 3055, doi. 10.1007/s00217-023-04348-0
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- Article
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying.
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- Foods, 2023, v. 12, n. 23, p. 4345, doi. 10.3390/foods12234345
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- Article
Comparison of the effects of extraction method and solvents on biological activities of phytochemicals from selected violet and blue pigmented flowers.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 6600, doi. 10.1007/s11694-023-02158-2
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- Article
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review.
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- Animal Science Papers & Reports, 2023, v. 41, n. 4, p. 307, doi. 10.2478/aspr-2023-0014
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- Article
Application of computational fluid dynamics simulations in food industry.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1411, doi. 10.1007/s00217-023-04231-y
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- Article
Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4464, doi. 10.3390/app13074464
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- Article
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 2, p. 705, doi. 10.3390/app13020705
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- Article
Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells Updaws of different species.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 137, p. 84, doi. 10.1016/j.fbp.2022.11.001
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- Article
The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.
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- Animal Science Papers & Reports, 2022, v. 40, n. 4, p. 423
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- Article
The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.
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- Foods, 2022, v. 11, n. 13, p. 1986, doi. 10.3390/foods11131986
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- Article
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil.
- Published in:
- Molecules, 2022, v. 27, n. 12, p. 3700, doi. 10.3390/molecules27123700
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- Article
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions.
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- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082397
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- Article
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges.
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- Foods, 2022, v. 11, n. 7, p. 957, doi. 10.3390/foods11070957
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- Article
Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree.
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- Journal of Food Process Engineering, 2022, v. 45, n. 4, p. 1, doi. 10.1111/jfpe.14014
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- Article
Meat Analogues in the Perspective of Recent Scientific Research: A Review.
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- Foods, 2022, v. 11, n. 1, p. 105, doi. 10.3390/foods11010105
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- Article
Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.
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- Molecules, 2022, v. 27, n. 1, p. 175, doi. 10.3390/molecules27010175
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- Article
Geese fillets flavor stability and quality characteristics at different stages of sous-vide cooking.
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- Animal Science Papers & Reports, 2021, v. 39, n. 4, p. 419
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- Article
Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1999, doi. 10.1007/s00217-021-03767-1
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- Article
Active Packaging of Button Mushrooms with Zeolite and Açai Extract as an Innovative Method of Extending Its Shelf Life.
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- Agriculture; Basel, 2021, v. 11, n. 7, p. 653, doi. 10.3390/agriculture11070653
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- Article
Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes.
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- Agriculture; Basel, 2021, v. 11, n. 5, p. 428, doi. 10.3390/agriculture11050428
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- Article
Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 12, p. N.PAG, doi. 10.1111/jfpp.14252
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- Article
Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2628, doi. 10.1007/s13197-019-03750-5
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- Article
Influence of oat β‐glucan and canola oil addition on the physico‐chemical properties of low‐fat beef burgers.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13785
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- Article