Found: 8
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Intrinsic properties of chitosan on the characteristics of gold nanoparticles and its application as smart packaging device.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 2, p. 169, doi. 10.1177/10820132221141944
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- Article
Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.).
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 160, doi. 10.1177/10820132221139891
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- Article
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica.
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 149, doi. 10.1177/10820132221139889
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- Article
Gels of carrageenan-caprine whey protein concentrate: A physicochemical study.
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 117, doi. 10.1177/10820132221137619
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- Article
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 137, doi. 10.1177/10820132221136590
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- Article
Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations.
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 128, doi. 10.1177/10820132221136589
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- Article
Gluten-free wafer formulation: Development, characterisation and addition of flavourings with antioxidant capacity.
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- Food Science & Technology International, 2024, v. 30, n. 2, p. 107, doi. 10.1177/10820132221135275
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- Article
Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei : Effect on probiotic survival and yoghurt quality attributes.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 2, p. 97, doi. 10.1177/10820132221136303
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- Article