Results 211 to 220 of about 7,561 (221)

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

Food Hydrocolloids, 2018
Jingqi Yang, Hongbo Zeng, Lingyun Chen
exaly  

Status, supply chain and processing of cocoa - A review

Trends in Food Science and Technology, 2017
Khalid Bashir
exaly  

Improvement of Cocoa Beans Fermentation by LAB Starter Addition

Journal of Medical and Bioengineering, 2013
M. T. A. Penia Kresnowati, Lenny Suryani, Mirra Affifah   +2 more
openaire   +1 more source

Cocoa shell and its compounds: Applications in the food industry

Trends in Food Science and Technology, 2017
Christianne Elisabete da Costa Rodrigues
exaly  

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Food Research International, 2014
Jing Wang, , Zhongjiang Wang
exaly  

Microwave-assisted activated carbon from cocoa shell as adsorbent for removal of sodium diclofenac and nimesulide from aqueous effluents

Journal of Hazardous Materials, 2015
Caroline Saucier, Matthew A Adebayo, Eder C Lima   +2 more
exaly  

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Food Research International, 2011
Michael T Nickerson
exaly  

Influence of resistance breeding in common bean on rhizosphere microbiome composition and function

ISME Journal, 2017
Lucas William Mendes, Jos M Raaijmakers, Rodrigo Mendes   +2 more
exaly  

Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans

Journal of Agricultural and Food Chemistry, 1976
D L, Zak, P G, Keeney
openaire   +2 more sources

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Comprehensive Reviews in Food Science and Food Safety, 2015
Salvatore Multari, Wendy R Russell
exaly