Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

(2017) Ziye Zhang et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Australian seafood compositional profiles: A pilot study. Vitamin D and mercury content

(2016) David Padula et al.   FOOD CHEMISTRY

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa)

(2016) M.A. Giménez et al.   FOOD CHEMISTRY

Modelling of red abalone ( Haliotis rufescens ) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment

(2016) Mario Pérez-Won et al.   Innovative Food Science & Emerging Technologies

Individual differences in saccharin acceptance predict rats' food intake

(2016) Robert A. Boakes et al.   PHYSIOLOGY & BEHAVIOR

Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

(2016) Sergio Salazar-Villanea et al.   Journal of Animal Science and Biotechnology

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Nutritional quality of rice bran protein in comparison to animal and vegetable protein

(2015) Sung-Wook Han et al.   FOOD CHEMISTRY

Digestibility and Immunoreactivity of Shrimp Extracts Using anIn VitroDigestibility Model with Pepsin and Pancreatin

(2015) Ondulla T. Toomer et al.   JOURNAL OF FOOD SCIENCE

Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood

(2015) Paulo R. Fontes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

(2014) Antonio Vega-Gálvez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

(2013) Allaoua Achouri et al.   FOOD RESEARCH INTERNATIONAL

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

(2012) Joyce Boye et al.   BRITISH JOURNAL OF NUTRITION

In-depth study of the protein molecular structures of different types of dried distillers grains with solubles and their relationship to digestive characteristics

(2012) Bo Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives

(2012) Patricia Barrios-Peralta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

(2011) Vilbett Briones-Labarca et al.   FOOD CHEMISTRY

Ostrich (Strutio camelus) meat protein quality and digestibility

(2010) LS Reis et al.   Brazilian Journal of Poultry Science

A Modified Amino Acid Analysis Using PITC Derivatization for Soybeans with Accurate Determination of Cysteine and Half-Cystine

(2009) Prachuab Kwanyuen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY