发布求助
文献互助 智能选刊 最新文献

Innovative Food Science & Emerging Technologies最新文献

筛选
英文 中文
An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese 降低奶酪钠含量的创新替代品巴巴苏椰子副产品提高减钠米纳斯新鲜奶酪的质量和货架期
Innovative Food Science & Emerging Technologies Pub Date : 2024-02-01 DOI: 10.1016/j.ifset.2024.103601
Rayssa Cruz Lima, A. P. D. de Carvalho, C. Lelis, Douglas José Faria, Bruno Dutra da Silva, Mayara Regina da Silva de Figueiredo, Pedro Henrique Thimotheu Chaves, Antônio Eugênio Castro Cardoso de Almeida, C. Conte‐Junior
{"title":"An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese","authors":"Rayssa Cruz Lima, A. P. D. de Carvalho, C. Lelis, Douglas José Faria, Bruno Dutra da Silva, Mayara Regina da Silva de Figueiredo, Pedro Henrique Thimotheu Chaves, Antônio Eugênio Castro Cardoso de Almeida, C. Conte‐Junior","doi":"10.1016/j.ifset.2024.103601","DOIUrl":"https://doi.org/10.1016/j.ifset.2024.103601","url":null,"abstract":"","PeriodicalId":504499,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139832448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification 通过介电-阻挡放电等离子处理诱导结构改性，降低卵清蛋白的抗原性并改善其乳化性
Innovative Food Science & Emerging Technologies Pub Date : 2024-02-01 DOI: 10.1016/j.ifset.2024.103602
Pan-Pan Tang, Lin-Lin Zhang, Yu-Xin Xiong, Dan-Dan Jiang, Xiu-Bin Liu, Jun-Hu Cheng, R. Aadil, Zhi-wei Liu
{"title":"Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification","authors":"Pan-Pan Tang, Lin-Lin Zhang, Yu-Xin Xiong, Dan-Dan Jiang, Xiu-Bin Liu, Jun-Hu Cheng, R. Aadil, Zhi-wei Liu","doi":"10.1016/j.ifset.2024.103602","DOIUrl":"https://doi.org/10.1016/j.ifset.2024.103602","url":null,"abstract":"","PeriodicalId":504499,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139828879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信