Showing results (251-260 of 12,798) with videos related to

Sort By:
Pageof 1,280
Food Research International (Ottawa, Ont.)|July 15, 2022
Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technologyGuangqiang Wei, Daodian Wang, Teng Wang, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefitsYali Qiao, Kenan Zhang, Zongcai Zhang, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemakingRoberta Foligni, Cinzia Mannozzi, Massimiliano Gasparrini, et al.
Food Research International (Ottawa, Ont.)|September 25, 2017
Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast regionJulianna Karla Santana Andrade, Marina Denadai, Christean Santos de Oliveira, et al.
Food Research International (Ottawa, Ont.)|September 25, 2017
Spouted bed as an efficient processing for probiotic orange juice dryingNiédila Nascimento Alves, Soraya de Oliveira Sancho, Ana Raquel Araújo da Silva, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteasesInes Jemil, Ola Abdelhedi, Rim Nasri, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinementJasper van Houcke, Isabel Medina, Hanne K Maehre, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Encapsulation of lutein in liposomes using supercritical carbon dioxideLisha Zhao, Feral Temelli, Jonathan M Curtis, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Combinative effect of sardine peptides and quercetin alleviates hypertension through inhibition of angiotensin I converting enzyme activity and inflammationJianming Luo, Cheng Zhang, Qianyue Liu, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola mealBo Zhang, Guo Liu, Danyang Ying, et al.
Pageof 1,280