UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 79

Sortiert nach

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

European food research & technology, 2022-06, Vol.248 (6), p.1469-1484

2022

Volltextzugriff (PDF)

Pulsed electric fields and meat processing: latest updates

Italian journal of animal science, 2023-04, Vol.22 (1), p.857-866

2023

Volltextzugriff (PDF)

Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives

Future foods : a dedicated journal for sustainability in food science, 2022-12, Vol.6, p.100181, Article 100181

2022

Volltextzugriff (PDF)

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

Journal of food measurement & characterization, 2021-06, Vol.15 (3), p.2399-2416

2021

Volltextzugriff (PDF)

Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process

Applied sciences, 2024-07, Vol.14 (13), p.5460

2024

Volltextzugriff (PDF)

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

Future foods : a dedicated journal for sustainability in food science, 2023-06, Vol.7, p.100235, Article 100235

2023

Volltextzugriff (PDF)

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

Applied sciences, 2022-08, Vol.12 (15), p.7377

2022

Volltextzugriff (PDF)

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Applied sciences, 2023-03, Vol.13 (7), p.4382

2023

Volltextzugriff (PDF)

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Applied sciences, 2024-05, Vol.14 (9), p.3557

2024

Volltextzugriff (PDF)

Micro- and Macroalgae in Meat Products

Foods, 2024-03, Vol.13 (6), p.826

2024

Volltextzugriff (PDF)

Biological measures to recover nitrogen compounds from liquid and solid streams

Sustainable Chemistry for the Environment, 2024-09, Vol.7, p.100136, Article 100136

2024

Volltextzugriff (PDF)

Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium

Foods, 2020-12, Vol.10 (1), p.71

2020

Volltextzugriff (PDF)

Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities

Food research international, 2014-12, Vol.66, p.289-296

2014

Volltextzugriff (PDF)

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Frontiers in nutrition (Lausanne), 2023-02, Vol.10, p.1101479-1101479

2023

Volltextzugriff (PDF)

Formation of amyloid fibrils from ovalbumin under Ohmic heating

Heliyon, 2023-11, Vol.9 (11), p.e22061-e22061, Article e22061

2023

Volltextzugriff (PDF)

Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100088, Article 100088

2021

Volltextzugriff (PDF)

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

Foods, 2023-02, Vol.12 (4), p.785

2023

Volltextzugriff (PDF)

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage"

Foods, 2023-02, Vol.12 (3), p.664

2023

Volltextzugriff (PDF)

Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat

Applied sciences, 2022-10, Vol.12 (20), p.10590

2022

Volltextzugriff (PDF)

Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing Pigs

Animals (Basel), 2021-03, Vol.11 (3), p.760

2021

Volltextzugriff (PDF)

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

Foods, 2023-05, Vol.12 (10), p.2070

2023

Volltextzugriff (PDF)

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100081, Article 100081

2021

Volltextzugriff (PDF)

Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal

Animals (Basel), 2021-09, Vol.11 (9), p.2720

2021

Volltextzugriff (PDF)

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

Foods, 2020-03, Vol.9 (3), p.270

2020

Volltextzugriff (PDF)

Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

Applied sciences, 2023-02, Vol.13 (4), p.2323

2023

Volltextzugriff (PDF)

1 – 25 von 79

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(75)
Mit Volltextzugriff
(78)

Publikationsform

Artikel
(78)
Buchkapitel
(1)

Sprache

Englisch
(79)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(3)
... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages

Pulsed electric fields and meat processing: latest updates

Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes

Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Micro- and Macroalgae in Meat Products

Biological measures to recover nitrogen compounds from liquid and solid streams

Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium

Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities

Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Formation of amyloid fibrils from ovalbumin under Ohmic heating

Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage"

Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat

Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing Pigs

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

Suchergebnisse filtern