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6.040  Articles
1 of 604 pages  |  10  records  |  more records»
Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of... see more

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4 ? 1°C. Untreated and treated samples were examined fro... see more

ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasileira de Medi... see more

Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of... see more

Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of... see more

The energy sensor AMP-activated protein kinase (AMPK) is a key player in the control of energy metabolism. AMPK regulates hepatic lipid metabolism through the phosphorylation of its well-recognized downstream target acetyl CoA carboxylase (ACC). Although ... see more

One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The ai... see more

The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidatio... see more

The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidatio... see more

1 of 604 pages  |  10  records  |  more records»