406 results on '"Lorenzo, Jose Manuel"'
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2. Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits
3. Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content
4. Prebiotic Meat Products
5. Innovations in textile wastewater management: a review of zero liquid discharge technology
6. The Current State of the Food Science and Technology Field
7. Spectrophotometric Determination of Loperamide Hydrochloride by Ion-Pair Formation with Rose Bengal Reagent
8. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips
9. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder
10. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients
11. Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits (Fragaria x ananassa Duch.) Using Response Surface Methodology
12. Artificial Intelligence Aided Adulteration Detection and Quantification for Red Chilli Powder
13. In Vitro Antioxidant Capacity of Purified Bioactive Compounds in Milk Thistle Seed (Silybum marianum) Along with Phenolic Profile
14. Enhancement of culled ewes’ meat quality: Effects of aging method and time
15. Dry-Cured Loin
16. Dry-Cured Lacón
17. Sobrasada
18. Salchichón
19. Dry-Cured Ham
20. Androlla and Botillo
21. Alheira
22. Chouriça de Carne
23. Antioxidant Capacity
24. Mineral Profile
25. pH and Color
26. Cholesterol
27. Amino Acids (Free and Hydrolyzed)
28. Volatile Organic Compound Profile
29. Biogenic Amines
30. Nitrate and Nitrite
31. Proteomics
32. Chemical Composition
33. Texture Analysis
34. Fatty Acids
35. Lipid Oxidation Lipid oxidation (Primary and Secondary Products)
36. Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
37. Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins
38. Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
39. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion
40. Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity
41. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
42. FoodSmarTag: An innovative dynamic labeling system based on pyranoflavylium-based colorimetric films for real-time monitoring of food freshness
43. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
44. Exploring the antioxidant and antibacterial capacities of Padina australis extracts, and their utilization in starch-based coatings for preserving rainbow trout (Oncorhynchus mykiss) fillets
45. Sumac (Rhus coriaria L.) anthocyanin loaded-pectin and chitosan nanofiber matrices for real-time monitoring of shrimp freshness
46. Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
47. Allergen30: Detecting Food Items with Possible Allergens Using Deep Learning-Based Computer Vision
48. Determination and Comparison of Phytochemicals, Phenolics, and Flavonoids in Solanum lycopersicum Using FTIR Spectroscopy
49. Zinc oxide nanoparticles in meat packaging: A systematic review of recent literature
50. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging
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