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20 积分 2022-11-12 加入
Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing
1个月前
已完结
Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu
1个月前
已完结
Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge
2个月前
已完结
Chito-, fructo-, galacto-, and xylo-oligosaccharides as an emerging natural preservative: Trends in the food industry
2个月前
已完结
Optimization of vacuum frying condition for producing silver carp surimi chips
2个月前
已完结
Activity and safety evaluation of natural preservatives
2个月前
已完结
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
2个月前
已完结
Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation
2个月前
已完结
A dual crosslinking strategy to enhance the quality stability of surimi gels at 115 °C under high-pressure: An underlying mechanism
3个月前
已完结
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
3个月前
已完结
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