Showing results (21-30 of 110) with videos related to

Sort By:
Pageof 11
Animal Science Journal = Nihon Chikusan Gakkaiho|March 13, 2016
Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extractsSajid Maqsood, Kusaimah Manheem, Aisha Abushelaibi, et al.
Food Chemistry|April 23, 2018
Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysatesPriti Mudgil, Hina Kamal, Gan Chee Yuen, et al.
Ultrasonics Sonochemistry|November 30, 2022
Utilization of natural deep eutectic solvents and ultrasound-assisted extraction as green extraction technique for the recovery of bioactive compounds from date palm (Phoenix dactylifera L.) seeds: An investigation into optimization of process parametersJennifer Osamede Airouyuwa, Hussein Mostafa, Asad Riaz, et al.
Journal of the Science of Food and Agriculture|July 15, 2015
Characteristics and gel properties of gelatin from goat skin as affected by pretreatments using sodium sulfate and hydrogen peroxideSulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, et al.
Nutrition Reviews|September 9, 2021
Fish protein hydrolysates as a health-promoting ingredient-recent updateNilesh P Nirmal, Chalat Santivarangkna, Soottawat Benjakul, et al.
Asian-Australasian Journal of Animal Sciences|March 9, 2016
Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment ConditionsSulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, et al.
Food Chemistry|September 18, 2012
Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerelSuthasinee Yarnpakdee, Soottawat Benjakul, Hordur G Kristinsson, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysatesWaqas N Baba, Priti Mudgil, Joe Mac Regenstein, et al.
Food Chemistry|October 30, 2021
A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical propertiesAli Ali Redha, Hamidreza Valizadenia, Shahida Anusha Siddiqui, et al.
Food Chemistry|July 14, 2026
Preparation of whole-egg analogs using RuBisCo protein-mung bean protein-glucomannan-ankaflavin conjugates: Formation mechanism and property characterizationIbrahim Khalifa, Remah Sobhy, Zhou Qin, et al.
Pageof 11