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Textural properties of yogurts with green tea and Pu‐erh tea additive
Online Contents | 2014|Publisher: Blackwell, Oxford -
The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat
Online Contents | 2014|Publisher: Blackwell, Oxford -
Angiotensin I‐converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme
Online Contents | 2014|Publisher: Blackwell, Oxford -
Solubilisation of calcium and magnesium from the marine red algae Lithothamnion calcareum
Online Contents | 2014|Publisher: Blackwell, Oxford -
High pressure processing of garlic paste: effect on the quality attributes
Online Contents | 2014|Publisher: Blackwell, Oxford -
The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates
Online Contents | 2014|Publisher: Blackwell, Oxford -
Preparation and optimization of soy protein isolate–high methoxy pectin microcapsules loaded with Lactobacillus delbrueckii
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of high‐pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide
Online Contents | 2014|Publisher: Blackwell, Oxford -
Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high‐acidity vinegar fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Freeze‐drying concentration of Rangpur lime juice
Online Contents | 2014|Publisher: Blackwell, Oxford -
Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing
Online Contents | 2014|Publisher: Blackwell, Oxford -
Optimising pulsed microwave‐vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods
Online Contents | 2014|Publisher: Blackwell, Oxford -
The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand)
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enrichment of rice noodles with fibre‐rich fractions derived from cassava pulp and pomelo peel
Online Contents | 2014|Publisher: Blackwell, Oxford -
Evaluation of pH‐treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase
Online Contents | 2014|Publisher: Blackwell, Oxford -
Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments
Online Contents | 2014|Publisher: Blackwell, Oxford -
Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice
Online Contents | 2014|Publisher: Blackwell, Oxford -
Apple pomace as a potential ingredient for the development of new functional foods
Online Contents | 2014|Publisher: Blackwell, Oxford
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