Showing results (251-260 of 601) with videos related to
Sort By:
Pageof 61
Food Technology and Biotechnology|November 29, 2023
Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (3) 375-385 (2022) https://doi.org/10.17113/ftb.60.03.22.7456)Jaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, et al.Food Technology and Biotechnology|November 29, 2023
Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)Valentina Crosetti, Agustín Sola, Gabriela Grigioni, et al.Food Technology and Biotechnology|January 11, 2024
Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized SampleQuinatzin Yadira Zafra-Rojas, José Luis Jiménez-Hernández, Enrique Javier Olloqui, et al.Food Technology and Biotechnology|January 11, 2024
Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian StartersUgyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, et al.Food Technology and Biotechnology|January 11, 2024
How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition§Mia Dujmović, Nevena Opačić, Sanja Radman, et al.Food Technology and Biotechnology|July 17, 2023
Thymol-Loaded Polymeric Nanoparticles Improve the Postharvest Microbiological Safety of BlueberriesSyarifah Ab Rashid, Woei-Yenn Tong, Chean-Ring Leong, et al.Food Technology and Biotechnology|July 17, 2023
Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory AcceptanceRita Lousada Falcão, Valentina Pinheiro, Cátia Ribeiro, et al.Food Technology and Biotechnology|December 5, 2018
A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501Lei Feng, Yufeng Xie, Chenmiao Peng, et al.Food Technology and Biotechnology|December 5, 2018
Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat CheeseRânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza, et al.Food Technology and Biotechnology|December 5, 2018
Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery JamsLilian E Figueroa, Diego B GenovesePageof 61