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Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance
Falcão, Rita Lousada, Pinheiro, Valentina, Ribeiro, Cátia, Sousa, Isabel, Raymundo, Anabela, Nunes, Maria Cristiana
Published in Food technology and biotechnology (01.04.2023)
Published in Food technology and biotechnology (01.04.2023)
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Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices
Abrahão, Fernanda Rezende, Corrêa, Jefferson Luiz Gomes, Sousa, Arlley de Brito Magalhães, Silveira, Paula Giarolla, Nepomuceno da Cunha, Renata
Published in Food technology and biotechnology (01.09.2024)
Published in Food technology and biotechnology (01.09.2024)
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Fruit Quality Assessment of Novel Hybrid Pummelo × Sweet Orange and Its Molecular Characterization Using Acidity Specific Markers
Kumar, Raushan, Sharma, Nimisha, Dubey, Anil Kumar, Sharma, Radha Mohan, Sethi, Shruti, Mishra, Gyan Prakash, Mathur, Sandeep, Vittal, Hatkari, Shivran, Mukesh, Sharma, Neha
Published in Food technology and biotechnology (01.03.2024)
Published in Food technology and biotechnology (01.03.2024)
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Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage
Soyuçok, Ali, Kılıç, Birol, Kılıç, Gülden Başyiğit
Published in Food technology and biotechnology (01.06.2024)
Published in Food technology and biotechnology (01.06.2024)
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Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Jakopović, Željko, Hanousek Čiča, Karla, Mrvčić, Jasna, Pucić, Irina, Čanak, Iva, Frece, Jadranka, Pleadin, Jelka, Stanzer, Damir, Zjalić, Slaven, Markov, Ksenija
Published in Food technology and biotechnology (01.06.2018)
Published in Food technology and biotechnology (01.06.2018)
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Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds
Sogvar, Ommol Banin, Rabiei, Vali, Razavi, Farhang, Gohari, Gholamreza
Published in Food technology and biotechnology (01.12.2020)
Published in Food technology and biotechnology (01.12.2020)
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Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential
Câmara, Gabriel Barbosa, do Prado, Giovana Matias, de Sousa, Paulo Henrique Machado, Viera, Vanessa Bordin, de Araújo, Helvia Waleska Casullo, Lima, Amélia Ruth Nascimento, Lima Araujo Filho, Antonio Augusto, Vieira, Ícaro Gusmão Pinto, Fernandes, Victor Borges, Oliveira, Liandra De Souza, da Silva, Larissa Morais Ribeiro
Published in Food technology and biotechnology (01.09.2024)
Published in Food technology and biotechnology (01.09.2024)
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Fatty Acid and Proximate Composition of Bee Bread
Kaplan, Muammer, Karaoglu, Öznur, Eroglu, Nazife, Silici, Sibel
Published in Food technology and biotechnology (01.10.2016)
Published in Food technology and biotechnology (01.10.2016)
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Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying
Martinić, Arijana, Kalušević, Ana, Lević, Steva, Nedović, Viktor, Vojvodić Cebin, Aleksandra, Karlović, Sven, Špoljarić, Igor, Mršić, Gordan, Žižek, Krunoslav, Komes, Draženka
Published in Food technology and biotechnology (01.04.2022)
Published in Food technology and biotechnology (01.04.2022)
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Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese
Torres-Salas, Verenice, Hernández-Rodríguez, Blanca E., Vioque-Peña, Javier, Girón-Calle, Julio, Alaiz, Manuel, Hernández-Montes, Arturo, Zuleta-Prada, Holber
Published in Food technology and biotechnology (01.09.2024)
Published in Food technology and biotechnology (01.09.2024)
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Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni
Celaya, Liliana, Kolb Koslobsky, Nicolás
Published in Food technology and biotechnology (01.09.2024)
Published in Food technology and biotechnology (01.09.2024)
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Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium
Gomes, Rodrigo José, Faria-Tischer, Paula Cristina de Sousa, Tischer, Cesar Augusto, Constantino, Leonel Vinicius, Rosa, Morsyleide de Freitas, Chideroli, Roberta Torres, Pereira, Ulisses de Pádua, Spinosa, Wilma Aparecida
Published in Food technology and biotechnology (01.12.2021)
Published in Food technology and biotechnology (01.12.2021)
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