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2. Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries
3. Application of selected lactic acid bacteria isolates for bread production without baker’s yeast
4. A2 milk consumption and its health benefits: an update
5. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers
6. Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
7. Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)
8. Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
9. Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
10. Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives
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