Found: 10
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Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12740
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- Article
Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4508, doi. 10.1002/jsfa.8316
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- Article
Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 99, doi. 10.1002/jsfa.7065
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- Article
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 14, p. 2832, doi. 10.1002/jsfa.7023
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- Article
Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 109, doi. 10.1111/ijfs.14257
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- Article
Interaction between carrageenan/soy protein isolates and salt-soluble meat protein.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 47, doi. 10.1016/j.fbp.2016.06.014
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- Article
Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation.
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- Food & Bioprocess Technology, 2015, v. 8, n. 11, p. 2287, doi. 10.1007/s11947-015-1566-0
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- Article
Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1524, doi. 10.1007/s11947-015-1516-x
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- Article
Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 580, doi. 10.1007/s11947-014-1426-3
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- Article
Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.
- Published in:
- Animal Science Journal, 2016, v. 87, n. 1, p. 109, doi. 10.1111/asj.12394
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- Article