A
-
Ascorbic acid
Effect of Organic Acids on the Viscosity and Rheological Properties of Basil Seed Mucilage [Volume 16, Issue 1, 2024]
C
-
Cold-water fish gelatin (CW-FG)
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract [Volume 16, Issue 1, 2024]
-
Crosslinking
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract [Volume 16, Issue 1, 2024]
E
-
Essential oil
Comparison of coating containing nanoemulsion and emulsion of Oliveria decumbens essential oil on bacteria inoculated into rainbow trout fillet [Volume 16, Issue 1, 2024, Pages 33-48]
F
-
FTIR
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract [Volume 16, Issue 1, 2024]
-
Functional characteristics
Effect of Thermo-mechanical process and storage conditions on textural and functional characteristics of low-fat mozzarella prepared with fat substitutes [Volume 16, Issue 1, 2024, Pages 49-66]
L
-
Listeria monocytogenes
Comparison of coating containing nanoemulsion and emulsion of Oliveria decumbens essential oil on bacteria inoculated into rainbow trout fillet [Volume 16, Issue 1, 2024, Pages 33-48]
-
Low-fat
Effect of Thermo-mechanical process and storage conditions on textural and functional characteristics of low-fat mozzarella prepared with fat substitutes [Volume 16, Issue 1, 2024, Pages 49-66]
M
-
Malic acid
Effect of Organic Acids on the Viscosity and Rheological Properties of Basil Seed Mucilage [Volume 16, Issue 1, 2024]
-
Mozzarella cheese
Effect of Thermo-mechanical process and storage conditions on textural and functional characteristics of low-fat mozzarella prepared with fat substitutes [Volume 16, Issue 1, 2024, Pages 49-66]
N
-
Nanoemulsion
Comparison of coating containing nanoemulsion and emulsion of Oliveria decumbens essential oil on bacteria inoculated into rainbow trout fillet [Volume 16, Issue 1, 2024, Pages 33-48]
O
-
Oak (Quercus castaneifolia) phenolic extract
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract [Volume 16, Issue 1, 2024]
-
Oliveria decumbens
Comparison of coating containing nanoemulsion and emulsion of Oliveria decumbens essential oil on bacteria inoculated into rainbow trout fillet [Volume 16, Issue 1, 2024, Pages 33-48]
P
-
Plastic viscosity
Effect of Organic Acids on the Viscosity and Rheological Properties of Basil Seed Mucilage [Volume 16, Issue 1, 2024]
-
Pseudomonas aeruginosa
Comparison of coating containing nanoemulsion and emulsion of Oliveria decumbens essential oil on bacteria inoculated into rainbow trout fillet [Volume 16, Issue 1, 2024, Pages 33-48]
S
-
SEM
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract [Volume 16, Issue 1, 2024]
T
-
Tartaric acid
Effect of Organic Acids on the Viscosity and Rheological Properties of Basil Seed Mucilage [Volume 16, Issue 1, 2024]
-
Textural properties
Effect of Thermo-mechanical process and storage conditions on textural and functional characteristics of low-fat mozzarella prepared with fat substitutes [Volume 16, Issue 1, 2024, Pages 49-66]
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