Showing items 1 - 17 of 17

Are plant-based meat analogues fulfilling their potentials? An Australian perspective

Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product

The melting point of dietary fatty acids is a key regulator of omega-3 fatty acid metabolism in Atlantic salmon

The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried Seafood

Enzyme technology in the production of flavors and food additives

Lipid nutritional indices, regioisomeric distribution, and thermal properties of Tenebrio molitor and Hermetia illucens larvae fat

Perspectives on preserving lipid quality and strategies for value enhancement

Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

Recovery of Phenolic Compounds and Antioxidants from Coffee Pulp (Coffea canephora) Waste Using Ultrasound and Microwave-Assisted Extraction

Seaweed Phenolics as Natural Antioxidants, Aquafeed Additives, Veterinary Treatments and Cross-Linkers for Microencapsulation

Valorization of seed and kernel marcs and evaluation of their antioxidant potential

Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding

Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate

A review on food uses and the prospect of Egusi melon for biodiesel production

Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation

Mechanization of melon processing and novel extraction technologies: A short review

Revisiting the scope and applications of food enzymes from extremophiles

  • 1
  • Disclaimer
  • Privacy
  • Copyright
  • Contact
  • Deposit