Lv3
324 积分 2024-09-24 加入
Formulation of pectin-Citrus aurantium essential oil-based packaging film and assessment of insecticidal performances against Rhyzopertha dominica on stored wheat
5个月前
已关闭
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes
6个月前
已完结
Microencapsulation of lycopene from tomato peels industrial by-product in a citrus pectin mixture matrix: evidences on physicochemical and stability profile
6个月前
已完结
A pectic polysaccharide from wax gourd peel improves ethanol-induced gastric ulcer injury in mice via the PI3K/AKT signaling pathway
6个月前
已完结
Sensory Evaluation of Fruits and Selected Food Items by Descriptive Analysis, Electronic Nose, and Electronic Tongue
6个月前
已完结
Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation
7个月前
已完结
Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism
7个月前
已完结
Double-walled encapsulation of curcumin in starch and cellulose, its characterization and application as a sensing material to monitor food quality
7个月前
已完结
Taste masking using microencapsulation in food and pharmaceutical application
7个月前
已关闭
Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage
7个月前
已完结
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