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