Articles

type: Journal
Title DOI Date
Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum #
Gluten-free products in celiac disease: Nutritional and technological challenges and solutions #
Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage #
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger #
Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties 10.1016/j.lwt.2018.02.001
Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage #
Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus Lumborum Muscle #
Application of ultrasound treatment for improving the physicochemicalfunctional and rheological properties of myofibrillar proteins #
Investigation of stability consistency and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation 10.1016/j.ultsonch.2017.12.029
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment #
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) #
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field #
The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage #
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) #
Qualitative improvement of low meat beef burger using Aloe vera #
Solid-State Protein Carbohydrate Interactions and Their Application in the Food Industry #
Strategies Used in Production of Phenylalanine-Free Foods for PKU Management #
Nanomechanical Characteristics of Meat and Its Constituents Postmortem A Review #
Role of Globin Moiety in the Chemical Structure of Curing Pigment #
A new simple method for the production of meat-curing pigment under optimised conditions using response surface methodology #