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Tytuł :
Effect of Salt Content Reduction on Food Processing Technology.
Autorzy :
Rysová J; Food Research Institute Prague, Radiová 7, 102 00 Prague, Czech Republic.
Šmídová Z; Food Research Institute Prague, Radiová 7, 102 00 Prague, Czech Republic.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article; Review
Czasopismo naukowe
Tytuł :
Searching for Differences in Chemical Composition and Biological Activity of Crude Drone Brood and Royal Jelly Useful for Their Authentication.
Autorzy :
Sidor E; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.
Miłek M; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.
Zaguła G; Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Science, Rzeszów University, Ćwiklińskiej 2D St., 35-601 Rzeszów, Poland.
Bocian A; Department of Biotechnology and Bioinformatics, Rzeszów University of Technology, Powstańców Warszawy 6 St., 35-959 Rzeszów, Poland.
Dżugan M; Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates.
Autorzy :
Li X; School of Life Sciences, Yantai University, Yantai 264005, China.
Wang YM; School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China.
Sun CF; School of Life Sciences, Yantai University, Yantai 264005, China.
Lv JH; School of Life Sciences, Yantai University, Yantai 264005, China.
Yang YJ; School of Food Science, Jiangnan University, Wuxi 214122, China.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Detecting Dye-Contaminated Vegetables Using Low-Field NMR Relaxometry.
Autorzy :
Shomaji S; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Masna NVR; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Ariando D; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Deb Paul S; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Horace-Herron K; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Forte D; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Mandal S; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
Bhunia S; Department of Electrical and Computer Engineering, University of Florida, 216 Larsen Hall, P.O. Box 116200, Gainesville, FL 32611, USA.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Heavy Metal Levels in Milk and Cheese Produced in the Kvemo Kartli Region, Georgia.
Autorzy :
Al Sidawi R; Specialized Partnership in Sustainable Food Systems and Food Sovereignty, Faculty of Organic Agricultural Sciences, University of Kassel, 37213 Witzenhausen, Germany.
Ghambashidze G; School of Agricultural and Natural Sciences, Agricultural University of Georgia, Tbilisi 0159, Georgia.; Scientific-Research Centre of Agriculture, Ministry of Environmental Protection and Agriculture of Georgia, Tbilisi 0159, Georgia.
Urushadze T; School of Agricultural and Natural Sciences, Agricultural University of Georgia, Tbilisi 0159, Georgia.
Ploeger A; Specialized Partnership in Sustainable Food Systems and Food Sovereignty, Faculty of Organic Agricultural Sciences, University of Kassel, 37213 Witzenhausen, Germany.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance.
Autorzy :
Facioni MS; AILI-Associazione Italiana Latto-Intolleranti Aps, 55100 Lucca, Italy.
Dominici S; ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy.
Marescotti F; ELLEFREE S.r.l., Polo Tecnologico Lucchese, 55100 Lucca, Italy.
Covucci R; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Taglieri I; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Venturi F; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Zinnai A; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.; Interdepartmental Research Center 'Nutraceuticals and Food for Health', University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Multiple Breeds and Countries' Predictions of Mineral Contents in Milk from Milk Mid-Infrared Spectrometry.
Autorzy :
Christophe OS; Walloon Agricultural Research Center (CRA-W), 24 Chaussée de Namur, 5030 Gembloux, Belgium.
Grelet C; Walloon Agricultural Research Center (CRA-W), 24 Chaussée de Namur, 5030 Gembloux, Belgium.
Bertozzi C; Elevéo Asbl, AWE Group, 4, Rue des Champs Elysées, 5590 Ciney, Belgium.
Veselko D; Comité du Lait de Battice Route de Herve 104, 4651 Battice, Belgium.
Lecomte C; France Conseil Elevage, Maison du Lait, 42 Rue de Chateaudun, 75009 Paris, France.
Höeckels P; Landeskontrollverband Nordrhein-Westfalen e.V., Bischofstraße 85, 47809 Krefeld, Germany.
Werner A; LKV Baden Württemberg, Heinrich-Baumann Str. 1-3, 70190 Stuttgart, Germany.
Auer FJ; LKV Austria Gemeinnützige GmbH, Dresdnerstr. 89/B1/18, 1200 Wien, Austria.
Gengler N; Gembloux Agro-Bio Tech, TERRA Teaching and Research Centre, University of Liège, 5030 Gembloux, Belgium.
Dehareng F; Walloon Agricultural Research Center (CRA-W), 24 Chaussée de Namur, 5030 Gembloux, Belgium.
Soyeurt H; Gembloux Agro-Bio Tech, TERRA Teaching and Research Centre, University of Liège, 5030 Gembloux, Belgium.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 21; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Extraction of Phenolic Compounds with Antioxidant Activity from Strawberries: Modelling with Artificial Neural Networks (ANNs).
Autorzy :
Golpour I; Department of Mechanical Engineering of Biosystems, Urmia University, Urmia P.O. Box 5756151818, Iran.
Ferrão AC; CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
Gonçalves F; CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
Correia PMR; CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
Blanco-Marigorta AM; Department of Process Engineering, Universidad de las Palmas de Gran Canaria, 35017 Las Palmas de Gran Canaria, Spain.
Guiné RPF; CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 20; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 20.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization.
Autorzy :
Haller N; Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
Maier I; Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
Kulozik U; Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 20; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 20.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat.
Autorzy :
Keuleyan E; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
Bonifacie A; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.; IFIP-Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France.
Gatellier P; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
Ferreira C; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
Blinet S; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
Promeyrat A; IFIP-Institut du Porc, La Motte au Vicomte, BP 35104, 35561 Le Rheu, France.
Nassy G; IFIP-Institut du Porc, La Motte au Vicomte, BP 35104, 35561 Le Rheu, France.
Santé-Lhoutellier V; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
Théron L; Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), UR370 Qualité des Produits Animaux, 63122 Saint Genès-Champanelle, France.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 20; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 20.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Nutritive Value of 11 Bee Pollen Samples from Major Floral Sources in Taiwan.
Autorzy :
Hsu PS; Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung 402202, Taiwan.; Miaoli District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Miaoli 363201, Taiwan.
Wu TH; Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung 402202, Taiwan.; Miaoli District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Miaoli 363201, Taiwan.
Huang MY; College of Life Sciences, National Chung Hsing University, Taichung 402202, Taiwan.
Wang DY; Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung 402202, Taiwan.
Wu MC; Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung 402202, Taiwan.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 20; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 20.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread.
Autorzy :
González-Montemayor AM; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico.
Solanilla-Duque JF; Agroindustrial Engineering Department, School of Agrarian Sciences, Universidad del Cauca, Popayán 190002, Colombia.
Flores-Gallegos AC; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico.
López-Badillo CM; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico.
Ascacio-Valdés JA; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico.
Rodríguez-Herrera R; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 20; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 20.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract.
Autorzy :
Tolpeznikaite E; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.
Bartkevics V; Institute of Food Safety, Animal Health and Environment 'BIOR', Lejupes iela 3, Zemgales priekšpilsēta, LV-1076 Riga, Latvia.
Ruzauskas M; Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.; Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.
Pilkaityte R; Marine Research Institute, Klaipėda University, Universiteto ave. 17, LT-92294 Klaipėda, Lithuania.
Viskelis P; Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania.
Urbonaviciene D; Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania.
Zavistanaviciute P; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.; Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.
Zokaityte E; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.; Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.
Ruibys R; Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania.
Bartkiene E; Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.; Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 19; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 19.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Evaluation of the Effects of Different Dietary Patterns on Breast Cancer: Monitoring Circulating Tumor Cells.
Autorzy :
Wang X; Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China.
Liu X; Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China.
Jia Z; Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China.
Zhang Y; Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China.
Wang S; School of Medicine, Nankai University, Tianjin 300457, China.
Zhang H; Shandong Provincial Key Laboratory of Animal Resistance Biology, Institute of Biomedical Sciences, Key Laboratory of Food Nutrition and Safety of Shandong Normal University, College of Life Science, Shandong Normal University, Jinan 250014, China.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 19; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 19.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Breakfast Cereals Carrying Fibre-Related Claims: Do They Have a Better Nutritional Composition Than Those without Such Claims? Results from the Food Labelling of Italian Products (FLIP) Study.
Autorzy :
Martini D; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Del Bo' C; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Serafini M; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
Porrini M; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Pellegrini N; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Angelino D; Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
On Behalf Of Sinu Young Working Group
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 19; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 19.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
The Influence of Celebrity Endorsement on Food Consumption Behavior.
Autorzy :
Calvo-Porral C; Departamento de Empresa, Facultad Economia y Empresa, Universidade da Coruña, 15071 A Coruña, Spain.
Rivaroli S; Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum-Universitá di Bologna, 40126 Bologna, Italy.
Orosa-González J; Departamento de Empresa, Facultad Economia y Empresa, Universidade da Coruña, 15071 A Coruña, Spain.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 19; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 19.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Alginate/Fish Gelatin-Encapsulated Lactobacillus acidophilus : A Study on Viability and Technological Quality of Bread during Baking and Storage.
Autorzy :
Hadidi M; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
Majidiyan N; Department of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia 57169-63896, Iran.
Jelyani AZ; Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz 71348-14336, Iran.
Moreno A; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
Hadian Z; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 19395-4741, Iran.
Mousavi Khanegah A; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, São Paulo 13083-852, Brazil.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 18; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 18.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
The Role of Bioactive Peptides in Diabetes and Obesity.
Autorzy :
Chelliah R; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
Wei S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China.
Daliri EB; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
Elahi F; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
Yeon SJ; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
Tyagi A; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
Liu S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China.; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Liaoning 116034, China.
Madar IH; Department of Biotechnology, School of Biotechnology and Genetic Engineering, Bharathidasan University, Tiruchirappalli 620024, India.
Sultan G; Department of Computer Science, Aligarh Muslim University, Aligarh 202002, India.
Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 24341, Korea.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 18; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 18.
Typ publikacji :
Journal Article; Review
Czasopismo naukowe
Tytuł :
Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction.
Autorzy :
Gazikalović I; Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia.
Mijalković J; Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Šekuljica N; Innovation Center, Faculty of Technology and Metallurgy, Karnegijeva 4, 11000 Belgrade, Serbia.
Jakovetić Tanasković S; Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Đukić Vuković A; Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Mojović L; Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
Knežević-Jugović Z; Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 18; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 18.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Stability, Microstructure, and Rheological Properties of CaCO 3 S/O/W Calcium-Lipid Emulsions.
Autorzy :
Zhang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
Li G; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
Xu D; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
Cao Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
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Źródło :
Foods (Basel, Switzerland) [Foods] 2021 Sep 18; Vol. 10 (9). Date of Electronic Publication: 2021 Sep 18.
Typ publikacji :
Journal Article
Czasopismo naukowe

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