Results 91 to 100 of about 1,796 (165)

Poesía quechua contemporánea de Ayacucho

Escritura y Pensamiento
La revista Tikanka es una publicación realizada por la Asociación de Escritores de Ayacucho (AEDA). Es una revista que aparece en el 2001 y cierra su publicación en el 2004, durante este tiempo se editan 12 números de manera trimestral. En los diferentes
Gabriel De la Cruz Espinoza
doaj   +1 more source

Technofunctional properties of fish protein hydrolysate

This chapter provides an in-depth discussion of the functional properties of fish protein hydrolysate (FPH). Physical, chemical, and enzymatic treatments along with microbial fermentation are used to generate the FPH that provides several functional ...
Qazi, HJ, Bhowmik, S, Ahmmed, Mirja, Haq, M, Hossain, MZ, Bekhit, AEDA   +5 more
core  

A14_26948.jpg

, 2014
Link to OCHRE database: http://pi.lib.uchicago.edu/1001/org/ochre/aaee41cf-499a-4384-aeda ...
Stager, Lawrence E., Master, Daniel M.
core   +1 more source

Turismo y transporte aéreo en la economía española Postbrexit [PDF]

, 2023
Leal Pérez-Chao, Rafael María
core   +1 more source

Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand

CyTA - Journal of Food
Thai fish sauces produced from anchovies caught from three different coastal regions of Thailand [the western (WT), eastern (ET), and southern (ST)] had similar overall sensory aroma profiles with strong fishy and meaty odours followed by sweet, cheesy ...
Wasana Wongngam, Thanaporn Pengjun, Apiniharn Phewpan, Chanchana Siripanwattana, Nattapon Deesom, Suwimon Keeratipibul, Thiranan Kunanopparat   +6 more
doaj   +1 more source

A92_5248.jpg

, 1990
Link to OCHRE database: http://pi.lib.uchicago.edu/1001/org/ochre/e52cb20d-6004-df29-aeda ...
Stager, Lawrence E., Master, Daniel M.
core   +1 more source

Emerging technologies for the production of fish protein hydrolysates

The production of fish protein hydrolysate (FPH) involves the use of enzymes or microorganisms to break down fish protein into smaller peptides (2e20 amino acids) by cleaving peptide bonds (Siddik et al ...
Bhowmik, S, Ahmmed, Mirja, Giteru, SG, Haq, M, Sumaiya, K, Bekhit, AEDA   +5 more
core  

A14_26230.jpg

, 2014
Link to OCHRE database: http://pi.lib.uchicago.edu/1001/org/ochre/f20e6945-aeda-478c-9788 ...
Stager, Lawrence E., Master, Daniel M.
core   +1 more source

Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (<i>Zingiber officinale</i> Roscoe) by Molecular Sensory Science. [PDF]

Foods
Li C, Dong T, Wu P, Sun J, Chen H.
europepmc   +1 more source

Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either <i>Kluyveromyces marxianus</i> or <i>Cyberlindnera saturnus</i>. [PDF]

Foods
Frank S, Maier R, Steinhaus M.
europepmc   +1 more source