Lv4
462 积分 2024-08-25 加入
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)
2天前
已完结
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
3天前
已完结
Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
1个月前
已完结
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber ( Stichopus japonicus )
2个月前
已完结
Observations on the use of statistical methods in Food Science and Technology
2个月前
已完结
Effect of shio-koji on the physical properties and taste-related components of yellowtail Seriola quinqueradiata meat
2个月前
已关闭
Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview
2个月前
已完结
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
2个月前
已完结
Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat
3个月前
已完结
Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins
4个月前
已完结
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