34 results on '"Egg substitute"'
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2. Microwave-Assisted Sample Preparation for Simultaneous Determination of Trace Elements in Vegan Foods with Inductively Coupled Plasma Mass Spectrometry
3. Egg Consumption Modulates HDL Lipid Composition and Increases the Cholesterol-Accepting Capacity of Serum in Metabolic Syndrome
4. Dietary flaxseed: Cardiometabolic benefits and its role in promoting healthy aging
5. Food Compass 2.0 is an improved nutrient profiling system to characterize healthfulness of foods and beverages
6. Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion
7. Extraction and characterization of mung bean proteins using different alkaline solutions
8. Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins
9. Dietary choline intake in European and non-european populations: current status and future trends—a narrative review
10. Clean Meat and Muddy Markets: Substitution and Indeterminacy in Consumerist Solutions to Animal Agriculture
11. 2022 CSACI annual scientific meeting book of abstracts
12. Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
13. Comparison of the Effects of pH-Shifting, Acetic Acid Modification, and TGase Treatment on the Physicochemical and Functional Properties of Wheat Gluten Protein
14. Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach
15. Nutrition, Physical Activity, and Prescription of Supplements in Pre- and Post-bariatric Surgery Patients: An Updated Comprehensive Practical Guideline
16. Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period
17. Chicken Eggs Substitute Using Vegetable Origin − A Review
18. Plant-Based Diets Reduce Blood Pressure: A Systematic Review of Recent Evidence
19. Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
20. Synthesis and application of a new antibacterial surfactant from apricot kernel oil
21. The association between egg consumption and metabolic health status in overweight and obese adolescents
22. Quality evaluation of egg-free cake from soft tofu
23. Relationship between Egg Consumption and Metabolic Syndrome. A Meta-Analysis of Observational Studies
24. Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques
25. Food Residue During Esophagogastroduodenoscopy Is Commonly Encountered and Is Not Pathognomonic of Delayed Gastric Emptying
26. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour
27. Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise
28. Egg and saturated fat containing breakfasts have no acute effect on acute glycemic control in healthy adults: a randomized partial crossover trial
29. Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents
30. How I Do It: Per-Oral Pyloromyotomy (POP)
31. Allergic and Immunologic Reactions to Food Additives
32. Electroacupuncture Accelerates Solid Gastric Emptying and Improves Dyspeptic Symptoms in Patients with Functional Dyspepsia
33. Direct comparison of dietary portfolio vs statin on C-reactive protein
34. Nutrition basics in food allergy
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