Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mehdi Seyedein Ardebili"'
Autor:
Seyed Ebrahim Hosseini, Lila Rahmati Ahmadabadi, Seyed Mehdi Seyedein Ardebili, Amin Mousavi Khaneghah
Publikováno v:
Journal of Food Measurement and Characterization. 16:819-828
In this study, the clove essential oil-loaded nanoemulsion system was prepared using corn and soybean oils as a coating agent for refrigerated chicken fillets, and its bio preservative properties were investigated during 15 days at 4 °C. A total of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21c05aaad398a8d6ffe8dfcf2467c964
https://doi.org/10.1007/s11694-021-01207-y
https://doi.org/10.1007/s11694-021-01207-y
Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread
Publikováno v:
Food Science and Technology v.30 n.3 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 30, Issue: 3, Pages: 833-837, Published: SEP 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 30, Issue: 3, Pages: 833-837, Published: SEP 2010
The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeefeca1ddf1c7bc568e5a83da7d6bcd
https://doi.org/10.1590/s0101-20612010000300041
https://doi.org/10.1590/s0101-20612010000300041
Publikováno v:
Food Science and Technology, Vol 30, Iss 3, Pp 833-837 (2010)
The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::21588cdf56189d59ae67bba0582fdd18
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300041
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300041