مكتبة

Source: Mattas, K, Tsakiridou, E, Karelakis, C, Lazaridou, D, Gorton, M, Filipović, J, Hubbard, C, Saidi, M, Stojkovic, D, Tocco, B, Tregear, A & Veneziani, M 2022, ' Strengthening the sustainability of

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Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae

Authors : H. I. Yong; T. K. Kim; Hae Won Jang

Subjects: 0106 biological sciences; Larva; Extraction (chemistry)

Source: Journal of Insects as Food and Feed. 8:147-155

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The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)

Authors : Aneta Brodziak; Jolanta Król; Agnieszka Wawryniuk

Subjects: Yield (finance); media_common.quotation_subject; 0402 animal and dairy science

Source: Annals of Animal Science. 22:439-458

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How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Authors : Alex Martynenko; Daniel I. Onwude; Thijs Defraeye

Subjects: Technology; Engineering, Chemical; Dried fruit

Source: Food and Bioproducts Processing, 131

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Comparison of black soldier fly larvae pre-treatments and drying techniques on the microbial load and physico-chemical characteristics

Authors : C. Ratti; Y. Lebeuf; C. M’ballou

Subjects: Pre treatment; 0303 health sciences; Larva

Source: Journal of Insects as Food and Feed. 8:45-64

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Antioxidant potential and α-glucosidase inhibitory activity of onion (Allium cepa L.) peel and bulb extracts

Authors : S. Masood; A. ur Rehman; M. A. Ihsan

Subjects: Antioxidant; Swine; 030309 nutrition & dietetics

Source: Brazilian Journal of Biology v.83 2023Brazilian Journal of BiologyInstituto Internacional de Ecologia (IIE)instacron:IIEBrazilian Journal of Biology, Volume: 83, Article

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Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Authors : Yi Zhang; Egon Bech Hansen; Sappasith Klomklao ...

Subjects: antioxidant; Antioxidant; 030309 nutrition & dietetics

Source: Sripokar, P, Hansen, E B, Zhang, Y, Maneerat, S & Klomklao, S 2022, ' Ka-pi-plaa fermented using beardless barb fish : Physicochemical, microbiological and antioxidant properties as influenced by

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فلترة النتائج

Bacterial community in response to packaging conditions in farmed gilthead seabream

Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Effects of water deficit and high N fertilization on wheat storage protein synthesis, gluten secondary structure, and breadmaking quality

Strengthening the sustainability of European food chains through quality and procurement policies

Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae

The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)

How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Comparison of black soldier fly larvae pre-treatments and drying techniques on the microbial load and physico-chemical characteristics

Antioxidant potential and α-glucosidase inhibitory activity of onion (Allium cepa L.) peel and bulb extracts

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

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