Lv51
1030 积分 2024-11-05 加入
Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
43分钟前
待确认
Reduction of Warmed-Over Flavor in Surimi Products through Unpackaging and Boiling: Inhibition of Formation and Release of Key Compounds
28天前
已完结
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
1个月前
已完结
Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination
1个月前
已完结
Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets
1个月前
已完结
Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
1个月前
已完结
Interactions between curcumin and fish−/bovine-derived (type I and II) collagens: Preparation of nanoparticle and their application in Pickering emulsions
1个月前
已完结
The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices
3个月前
已完结
Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties
3个月前
已完结
Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
3个月前
已完结
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