Lv2
118 积分 2023-07-27 加入
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
1个月前
已完结
Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)
1个月前
已完结
Insights into meat-microbiome interactions: from community assembly to meat spoilage
1个月前
已完结
Effect of exogenous C4-HSL on the spoilage capacity of Acinetobacter johnsonii AJ1 isolated from Harbin red sausage
1个月前
已关闭
Unraveling the three-stage mechanism of Maillard reaction in modulating emulsifying properties of sunflower seed protein isolate
1个月前
已关闭
Effects of ultrasonic pretreatment on the fibrillation of soy protein isolate, β‑conglycinin, and glycinin: Kinetics, structure, and functional properties
1个月前
已完结
Preparation and characterization of quercetin-loaded nanoparticles based on soy protein isolate-oat β-glucan extrudates: Interaction, structure, stability, and in vitro release properties
1个月前
已完结
Vacuum skin packaging versus traditional methods: A decisive advantage in controlling oxidation and volatile flavor profiles of wet-aged beef
2个月前
已完结
New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef
4个月前
已完结
Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions
4个月前
已关闭
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