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1.
Emerging forward osmosis and membrane distillation for liquid food concentration: A review.
Compr Rev Food Sci Food Saf
; 20(2): 1910-1936, 2021 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33438299
2.
Influence of gas-liquid two-phase flow on angiotensin-I converting enzyme inhibitory peptides separation by ultra-filtration.
J Sci Food Agric
; 97(1): 309-316, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27012308
3.
Triple helical structure of acid-soluble collagen derived from Nile tilapia skin as affected by extraction temperature.
J Sci Food Agric
; 96(11): 3795-800, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26676993
4.
Structure and Function of Mung Bean Protein-Derived Iron-Binding Antioxidant Peptides.
Foods
; 9(10)2020 Oct 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33022976
5.
Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein.
Food Chem
; 312: 126032, 2020 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-31874408
6.
Angiotensin I-converting enzyme inhibitory peptides produced from tuna cooking juice hydrolysate by continuous enzymatic membrane reactor.
J Food Biochem
; 43(12): e13058, 2019 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31608485
7.
Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes.
J Food Biochem
; 43(1): e12674, 2019 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31353487
8.
Separation of proteases from yellowfin tuna spleen by ultrafiltration.
Bioresour Technol
; 97(18): 2364-70, 2006 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-16314093
9.
Effect of hydrodynamic and physicochemical changes on critical flux of milk protein suspensions.
J Dairy Res
; 69(3): 443-55, 2002 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-12369415
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