Search Results - INNOVATIVE FOOD PRODUCTS

1

Health benefits, extraction and development of functional foods with curcuminoids

by Paulo E.S. Munekata, Mirian Pateiro, Wangang Zhang, Ruben Dominguez, Lujuan Xing, Elena Movilla Fierro, Jose M. Lorenzo
Published 2021-04-01

“...Journal of Functional Foods...”

Get full text

Article

2

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

by Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, José M. Lorenzo
Published 2019-09-01

“...Meat and meat products are a fundamental part of the human diet. The protein and vitamin content...”

Get full text

Article

3

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

by Paulo E. S. Munekata, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Lujuan Xing, Elena Movilla Fierro, José M. Lorenzo
Published 2020-11-01

Subjects: “...functional meat products...”

Get full text

Article

4

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

by Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang
Published 2021-05-01

Subjects: “...emulsified meat products...”

Get full text

Article

5

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang, José Manuel Lorenzo
Published 2020-03-01

Subjects: “...meat by-products...”

Get full text

Article

6

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

by Yantao Yin, Jailson Pereira, Lei Zhou, Jose M. Lorenzo, Xiaona Tian, Wangang Zhang
Published 2020-10-01

“...Foods...”

Get full text

Article

7

Effects of bromelain on the quality of smoked salted duck

by Ziqing Ye, Jian Zhang, José M. Lorenzo, Mutian Zhang, Wangang Zhang
Published 2021-08-01

“...Food Science & Nutrition...”

Get full text

Article

8

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

by Mirian Pateiro, Rubén Domínguez, Roberto Bermúdez, Paulo E.S. Munekata, Wangang Zhang, Mohammed Gagaoua, José M. Lorenzo
Published 2019-11-01

“...Current Research in Food Science...”

Get full text

Article

9

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

by Ruyu Zhang, Jian Zhang, Lei Zhou, Lin Wang, Wangang Zhang
Published 2021-11-01

Get full text

Article

10

Dry-Cured Ham-Derived Peptide (Asp–Leu–Glu–Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells

by Lujuan Xing, Lijuan Fu, Yuejing Hao, Wangang Zhang
Published 2021-08-01

“...Dry-cured hams are well-known and highly appreciated products in the Mediterranean and China...”

Get full text

Article

11

Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging

by Qingfeng Ge, Bo Yang, Rui Liu, Donglei Jiang, Hai Yu, Mangang Wu, Wangang Zhang
Published 2021-06-01

“... screened from traditional dry-cured meat product Jinhua Ham in regulating D-galactose-induced subacute...”

Get full text

Article

Narrow Search