Lv7
3820 积分 2023-07-20 加入
Role of oxygen absorbers in food as packaging material, their characterization and applications
8小时前
待确认
Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging
1个月前
已完结
Optimization of phenyllactic acid production by Pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in bread
1个月前
已完结
Optimizing Citrus macroptera peel essential oil for bread preservation: Characterization and microbial inhibition
1个月前
已关闭
Staling of Wheat Bread Stored in Modified Atmosphere
1个月前
已完结
Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives
1个月前
已完结
Pilot study on the use of cold atmospheric plasma for preservation of bread
1个月前
已完结
Pickering emulsions stabilized by biopolymer-based nanoparticles or hybrid particles for the development of food packaging films: A review
1个月前
已完结
Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product
1个月前
已完结
Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
1个月前
已完结
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