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60 积分 2025-07-29 加入
Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging
1年前
已完结
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
1年前
已完结
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
1年前
已完结
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
1年前
已完结
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
1年前
已完结
The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application
1年前
已完结
Membrane fractionation of Cynara cardunculus swine blood hydrolysate: Ingredients of high nutritional and nutraceutical value
1年前
已完结
The “sisters” α-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application
1年前
已完结
Tracking nutritional and quality changes in frozen pork: A 12-month study using 7 categories of meat parameters and VIS/NIR spectroscopy
1年前
已完结
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