Results 61 to 70 of about 13,460 (157)

Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu. [PDF]

Food Chem X
Wang R, Cheng L, Ma H, Dege X, Ma S, Zhang M.   +5 more
europepmc   +1 more source

Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality. [PDF]

Food Chem X
Huang W, Geng L, Fu H, Wang D, Jia D, Wang A, Qi R, Tertulliano MIE, Aabideen MZU, Zhou W, Calombe QSJ, Shafique A, Liu C.   +12 more
europepmc   +1 more source

Quality Comparison of Apios Starch Gel and Whole Apios Gel and Effect of Oil Addition on Retrogradation Inhibition in Whole Apios Gel. [PDF]

Food Sci Nutr
Kim SH, Park JH, Joo N.
europepmc   +1 more source

Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley-Wheat Blend. [PDF]

Foods
Zong M, Wang J, Wu T, Ma W, Kang J, Wang J.   +5 more
europepmc   +1 more source

Lacticaseibacillus rhamnosus WH.FH-19: Probiotic Traits, Fermentation Performance, and Potential for Functional Fermented Milk Production. [PDF]

Foods
Sun S, Feng L, Sun L, Zhu X, Zhou M, Li X, Mu G.   +6 more
europepmc   +1 more source

Optimizing the Coagulation Potential of Pineapple (<i>Ananas comosus</i>) Extract for Chickpea Cheese Production. [PDF]

Food Sci Nutr
Alemayehu LD, Fentie EG, Woldemariam HW.
europepmc   +1 more source

Proteolytic and Textural Parameters of Oil-Ripened Semi-Hard Goat Cheese. [PDF]

J Food Sci
Levak S, Kalit S, Dolenčić Špehar I, Rako A, Ljubenkov I, Marić J, Tudor Kalit M.   +6 more
europepmc   +1 more source

Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds. [PDF]

Food Chem X
Li G, Shi Y, Shi J, Zhang H, Dong Y, Wang T, Ma X, Ji Y, Wei L, Zhang Z, Yang Q, Wang Y.   +11 more
europepmc   +1 more source

Physicochemical properties of yogurt affected by combinational exopolysaccharide from <i>Lactiplantibacillus plantarum</i> HMX2 and polymerized whey protein. [PDF]

Food Chem X
Hu G, Hao R, Aziz T, Yang Z, Yang Z, Alamri AS, Alsanie WF, Alhomrani M.   +7 more
europepmc   +1 more source

Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée. [PDF]

Food Chem X
Cai F, Aaqil M, Zhuang L, Shi Z, Cheng R, Zi Y, Tian Y, Zhao C.   +7 more
europepmc   +1 more source