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60 积分 2025-04-10 加入
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level
3天前
已完结
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
9天前
已完结
Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations
10天前
已完结
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products
15天前
已完结
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
18天前
已完结
Composition-antifreeze property relationships of gelatin and the corresponding mechanisms
18天前
已完结
Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review
18天前
已完结
Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications
23天前
已完结
Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications, and as a Carrier of Drug Delivery
23天前
已完结
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
23天前
已完结
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