Results 211 to 220 of about 15,621 (259)

A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat. [PDF]

NPJ Sci Food
Peng YL, Wang YZ, Li YC, Zeng LT, Song XY, Li XQ, Lv AJ, Dong RL, Gao WH, Feng L, Li HS, Qi J, Xiong GY, Zhang CH.   +13 more
europepmc   +1 more source

Alginate-Based Edible Coating Impregnated with Phenolic-Rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties. [PDF]

Food Sci Anim Resour
Christian VT, Mario E, Guadalupe ST, Ventanas S, Morcuende D.   +4 more
europepmc   +1 more source

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken. [PDF]

Food Sci Anim Resour
Kim M, Ku B, Kang J, An D, Kim T, Park W, Kim J, Cho J, Choi J.   +8 more
europepmc   +1 more source

Honeysuckle Extracts (<i>Lonicera japonica</i> Thunb.): Understanding Insights into the Antioxidant Effect on Preserving Qualities of Rabbit Meat During Refrigerated Storage. [PDF]

Foods
Huang X, Chen W, Yang S, Wang B, Hu X, Dong Z, Zhang J.   +6 more
europepmc   +1 more source

Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations. [PDF]

Foods
Arnold PS, Catrett CC, Dias-Morse P, Acuff JC, Setyabrata D.   +4 more
europepmc   +1 more source

Odor-Free Lyophilized Trout (<i>Oncorhynchus mykiss</i>) Powder in Gluten-Free Pasta: Nutritional, Techno-Functional, Sensory and Digestibility Evaluation. [PDF]

Foods
Emir Çoban Ö, Gül H, Eroğlu M, Okutan T, Kilinçer İF, Çağiran Yilmaz F.   +5 more
europepmc   +1 more source