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20 积分 2023-11-06 加入
γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage
1天前
待确认
Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
1天前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
1天前
已完结
Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying
3个月前
已完结
HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic
3个月前
已完结
Plastic probe electrospray ionization mass spectrometry developed for rapid fingerprint profile of biological samples without pretreatment
5个月前
已完结
Flow induced fibre alignment in Mycoprotein paste
6个月前
已完结
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
7个月前
已完结
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
7个月前
已完结
Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures
7个月前
已完结
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