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40 积分 2025-10-11 加入
Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage
26天前
已完结
Grumixama extract as natural additive on fermented sausage to control lipid oxidation
26天前
已关闭
Incorporation of Cactus Berry (Myrtillocactus geometrizans) and Red Prickly Pear (Opuntia ficus-indica L. Mill.) Mixtures on Sausages Elaborated from White-Striped Broiler Breast as Possible Natural Antioxidants
26天前
已完结
Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peel powder as fat replacers: effects on physicochemical properties and volatile profiles of semi-dried chicken sausages
30天前
已完结
Inclusion of pulsed electric fields-treated broccoli by-products to improve pork frankfurters: evidence at the nutritional, metabolomic and functional levels
30天前
已关闭
Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages
30天前
已完结
Effects of soybean dietary fiber on the techno-functional properties of emulsified sausages: An underlying mechanism
30天前
已关闭
Comprehensive review of fat replacers utilized in sausages: Classification, advantages, and applications
30天前
已完结
Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage
1个月前
已完结
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