Results 151 to 160 of about 8,467 (226)

Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study. [PDF]

Food Chem X
Wang W, Zhang S, Duan Y, Yang X, Shen R, Zhang L, Qu Y, He L, Zhao Z, Xiao Y, Zhang X, Lin L.   +11 more
europepmc   +1 more source

Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread. [PDF]

Foods
Kılıç NF, Şekeroğlu G, Kaya A.
europepmc   +1 more source

Personalized, digitally designed 3D-Printed protein substitutes: Advancing medical food for PKU patients. [PDF]

Curr Res Food Sci
Marcello F, Baratian Ghorghi Z, Russo GL, Ferraioli A, Cavella S, Di Monaco R.   +5 more
europepmc   +1 more source

Ultrasonic Monitoring of the Processes of Blast Freezing and Thawing of Meat. [PDF]

Foods
Tatarinov A, Osipova M, Mironovs V.
europepmc   +1 more source

Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes. [PDF]

Food Chem X
Wang J, Zhang K, Chen H, Lun J, Sun C, Zhang L, Sun S.   +6 more
europepmc   +1 more source

Polymorphic Structures and Transitions of Triglycerides and Complex Fats: A Guide to X-Ray Scattering Approaches. [PDF]

Compr Rev Food Sci Food Saf
Seilert J, Holdstock M, Pratama Y, Sadeghpour A, Flöter E, Rappolt M.   +5 more
europepmc   +1 more source

Synthesis and Properties of Degradable Poly(3-hydroxybutyrate-<i>co</i>-3-hydroxyvalerate) [P(3HB-<i>co</i>-3HV)] Derived from Waste Fish Oil. [PDF]

Polymers (Basel)
Volova TG, Kiselev EG, Sukovatyi AG, Zhila NO, Sapozhnikova KY, Ipatova ND, Shishatskii PO.   +6 more
europepmc   +1 more source