Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Alweera Ashfaq"'
Publikováno v:
Journal of Food Measurement and Characterization. 16:2875-2883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06d450705609bd30fcbdd7bf80c0bd21
https://doi.org/10.1007/s11694-022-01390-6
https://doi.org/10.1007/s11694-022-01390-6
Autor:
Alweera Ashfaq
Publikováno v:
Indian Journal of Pure & Applied Biosciences. 9:145-150
Ultrasound has been explored in recent times by researchers and food processing industries due to its capacity to increase extraction efficacy by enhancing mass transfer and rupturing cells due to acoustic cavitation. In protein extraction ultrasound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210a3bed76cccd51652d4cd1ad3d3540
https://doi.org/10.18782/2582-2845.8676
https://doi.org/10.18782/2582-2845.8676
Publikováno v:
Journal of Texture Studies.
Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c96e9b83cbac983caa6a488cbebaa03
https://doi.org/10.1111/jtxs.12704
https://doi.org/10.1111/jtxs.12704
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f3e6ec092e5e47c7bf578ef0bf3a057
https://doi.org/10.1111/jfpp.16764
https://doi.org/10.1111/jfpp.16764
Publikováno v:
Journal of Agriculture and Food Research. 7:100270
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4de15d2936599804abe560beb73cf266
https://doi.org/10.1016/j.jafr.2022.100270
https://doi.org/10.1016/j.jafr.2022.100270
Publikováno v:
LWT. 154:112667
The development of biopolymer-based functional colloids has potential application in the food sector for the fabrication of food products to fit in the current and future trends in this field. Protein is one of the most abundant biopolymers which can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e66b23ae3faeb7b248eda08fe8866441
https://doi.org/10.1016/j.lwt.2021.112667
https://doi.org/10.1016/j.lwt.2021.112667