Antioxidative Capacity of Soyfoods and Soy Active Compounds

Antioxidative Capacity of Soyfoods and Soy Active Compounds

จำนวนผู้เข้าชม : 288
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

จำนวนผู้เข้าชม : 250
Rheological properties of pastes and gels of rice flour with varied amylose contents

Rheological properties of pastes and gels of rice flour with varied amylose contents

จำนวนผู้เข้าชม : 286
Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach

Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach

จำนวนผู้เข้าชม : 217
Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches

Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches

จำนวนผู้เข้าชม : 376
Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

จำนวนผู้เข้าชม : 240
Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts

Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts

จำนวนผู้เข้าชม : 237