Lv4
430 积分 2023-10-14 加入
Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products
1天前
已完结
Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products
1天前
待确认
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs
1天前
已完结
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review
1天前
已完结
Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies
1天前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
6天前
已完结
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
2个月前
已完结
The determination of aggregation size on the emulsion properties of myofibrillar protein
3个月前
已完结
Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin
3个月前
已完结
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
4个月前
已完结
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