相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
Milad Hadidi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Fabrication of chitosan nanoparticles incorporated with Pistacia atlantica subsp. kurdica hulls' essential oil as a potential antifungal preservative against strawberry grey mould
Golnaz Hesami et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex
Milad Hadidi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Maria Lopez-Pedrouso et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Using chitosan and radish powder to improve stability of fermented cooked sausages
Maristela Midori Ozaki et al.
MEAT SCIENCE (2020)
Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)
Jiyue Wang et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2020)
Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties
Milad Hadidi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers
Tiffany Prokopp Hautrive et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers
Nicoly Subtil de Oliveira Ferreira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Ruben Dominguez et al.
ANTIOXIDANTS (2019)
Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology
Negin Yousefi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum
Mahsa Majzoobi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage
A. Jeyakumari et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Physicochemical and sensory properties of Celta dry-ripened salchichon as affected by fat content
S. Fonseca et al.
GRASAS Y ACEITES (2015)
FORMULATION DESIGN AND PHYSICOCHEMICAL STABILITY CHARACTERIZATION OF NANOEMULSIONS OF NETTLE (URTICA DIOICA) ESSENTIAL OIL USING A MODEL-BASED METHODOLOGY
Seyed Mohammad Taghi Gharibzahedi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
Ana Leite et al.
MEAT SCIENCE (2015)
Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life
Deborah S. do Amaral et al.
FOOD & FUNCTION (2015)
Novel trends in development of dietary fiber rich meat products-a critical review
Nitin Mehta et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste
M. Valenzuela Melendres et al.
MEAT SCIENCE (2014)
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened chorizo from Celta pig breed
Maria Gomez et al.
MEAT SCIENCE (2013)
Influence of fat content on physico-chemical and oxidative stability of foal liver pate
Jose M. Lorenzo et al.
MEAT SCIENCE (2013)
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties
Jose M. Lorenzo et al.
MEAT SCIENCE (2012)
Sensory attributes and texture profile of beef burgers with gari
W. Y. Akwetey et al.
MEAT SCIENCE (2012)
Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality
Eliana Jeronimo et al.
MEAT SCIENCE (2012)
Effect of the molecular weight and concentration of chitosan in pork model burgers
E. Sayas-Barbera et al.
MEAT SCIENCE (2011)
Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages
J. M. Lorenzo et al.
POULTRY SCIENCE (2011)
Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties
M. P. Pinero et al.
MEAT SCIENCE (2008)
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
Dimitrios Georgantelis et al.
MEAT SCIENCE (2007)
Antioxidative activity of chitosans with varying molecular weights
Kyung W. Kim et al.
FOOD CHEMISTRY (2007)
Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pates:: A comparative study
M Estévez et al.
MEAT SCIENCE (2005)
Utilization of hazelnut pellicle in low-fat beef burgers
S Turhan et al.
MEAT SCIENCE (2005)
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles
DR McKenna et al.
MEAT SCIENCE (2005)
Quality properties of pork sausage prepared with water-soluble chitosan oligomer
C Jo et al.
MEAT SCIENCE (2001)
Controlled functionalization of the polysaccharide chitin
K Kurita
PROGRESS IN POLYMER SCIENCE (2001)
分享论文
