Shelf-life prediction of pot-honey subjected to thermal treatments based on quality attributes at accelerated storage conditions
AR Correa-Mosquera, MC Quicazán… - Food Control, 2022 - Elsevier
Pot-honey is a highly valuable product obtained by stingless bees that commonly
predominate in tropical habitats and constitutes an interesting alternative to the typical …
predominate in tropical habitats and constitutes an interesting alternative to the typical …
Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi
Y Shi, JT Geng, Y Yoshida, J Jiang, K Osako - Food Chemistry, 2023 - Elsevier
The commercial value of Peruvian hake (Merluccius gayi peruanus) meat is low because of
its soft texture. This study investigated the major factor contributing to the gel-forming ability …
its soft texture. This study investigated the major factor contributing to the gel-forming ability …
Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating
K Takahashi, Y Narisawa, T Morii, S Morii… - Food and Bioprocess …, 2023 - Springer
Cold aging of fish has gained substantial attention because of improving its taste quality.
However, fish aging typically requires approximately 2 weeks to 2 months. Thus, the …
However, fish aging typically requires approximately 2 weeks to 2 months. Thus, the …
Molecular Dynamics-Assisted Design of High Temperature-Resistant Polyacrylamide/Poloxamer Interpenetrating Network Hydrogels
X Song, G Lu, J Wang, J Zheng, S Sui, Q Li, Y Zhang - Molecules, 2022 - mdpi.com
Polyacrylamide has promising applications in a wide variety of fields. However, conventional
polyacrylamide is prone to hydrolysis and thermal degradation under high temperature …
polyacrylamide is prone to hydrolysis and thermal degradation under high temperature …
Effect of Quercetin from Onion Extracts on the Gel-forming Ability of Alaska Pollock (Theragra chalcogramma) and Pangasius (Pangasius hypophthalmus) Frozen …
RM MAZUMDAR, JT GENG, H KOYAMA… - Transactions of the …, 2024 - jstage.jst.go.jp
This study evaluated the effect of quercetin from onion extracts (OE) on the gel-forming
ability of Alaska pollock and pangasius frozen surimi. In this study, 0%-0.10% OE of the …
ability of Alaska pollock and pangasius frozen surimi. In this study, 0%-0.10% OE of the …
[PDF][PDF] Fakulta agrobiologie, potravinových a přírodních zdrojů
M Vrbatová, P Nový - 2023 - theses.cz
Fakulta agrobiologie, potravinových a přírodních zdrojů Page 1 Česká zemědělská univerzita v
Praze Fakulta agrobiologie, potravinových a přírodních zdrojů Katedra kvality a bezpečnosti …
Praze Fakulta agrobiologie, potravinových a přírodních zdrojů Katedra kvality a bezpečnosti …
JAKOSTNÍ PARAMETRY POLOKONZERVY S BOBŘÍM MASEM (CASTOR FIBER)/QUALITY PARAMETERS OF CANNED MEAT WITH BEAVER (CASTOR FIBER)
J Slováček, M Jůzl, Š Nedomová, A Roztočilová… - doi.mendelu.cz
Bobr evropský se v Evropě, potažmo v České republice, stal z raritního zvířete běžným
druhem. Stejně jako v minulosti se bobr dostává do konfliktu se zájmy člověka, a v některých …
druhem. Stejně jako v minulosti se bobr dostává do konfliktu se zájmy člověka, a v některých …
[PDF][PDF] JAKOSTNÍ PARAMETRY POLOKONZERVY S BOBŘÍM MASEM (CASTOR FIBER) QUALITY PARAMETERS OF CANNED MEAT WITH BEAVER (CASTOR …
JSMJŠ Nedomová, A Roztočilová, AKO Mikulka - doi.mendelu.cz
JAKOSTNÍ PARAMETRY POLOKONZERVY S BOBŘÍM MASEM (CASTOR FIBER) /
QUALITY PARAMETERS OF CANNED MEAT WITH BEAVER (CASTOR FIBER) Page 1 329 …
QUALITY PARAMETERS OF CANNED MEAT WITH BEAVER (CASTOR FIBER) Page 1 329 …
[引用][C] Evaluating Tyndallisation's potential for composite food products and quality considerations
A Supriadi, D Saputra… - World Journal …, 2023 - World Journal of Advanced …