water-holding - Globe Thesis

Keyword [water-holding] Result: 121 - 140 \| Page: 7 of 8
121.	Study On The Preparation And Properties Of Water Absorbent Material By Blending Cellulose And Chitosan
122.	Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage
123.	Factors affecting water holding capacity and texture in cooked albacore tuna (Thunnus alalunga)
124.	Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy
125.	Effect ofpH and salts on tenderness and water-holding capacity of muscle foods
126.	Increasing water holding capacity of muscle foods: Protein isolate effect
127.	Studies of Water Holding in Polyacrylamide and Heat-Induced Protein Gels
128.	Influence of antemortem treatment on post mortem muscle properties of poultry meat
129.	Heat processing, solids, and packaging temperature on quality of nonfat and lowfat strawberry yogurt
130.	Rapid And Non-destructive Detection Of Marine Fish Quality Based On Spectroscopy And Hvperspectral Imaging Technique
131.	Study On Improving The Water-holding Capacity And Sensory Quality Of Tobacco With Potassium Lactate
132.	Study On The Preparation Of Soluble Dietary Fiber From Sunflower Receptacles And Its Effect On Anti-constipation
133.	Study On Preparation And Emulsifying Properties Of Citrus Dietary Fiber
134.	The Effect Of Combined Drying On Water Holding Capacity Of Rehydrated Shiitake Mushroom And Process Optimization
135.	Study On The Water Holding Capacity Changes Of Pork In Different Cooking Methods
136.	Screening Of Microwave Combined Thawing Method And Its Mechanism For Improving Water-holding Of Pork
137.	The Changes Of Quality And The Influencing Factors Of Melanosis During Frozen Storage Of Shrimp(Metapenaeus Ensis)
138.	Effects Of Complex Phosphates On Water Holding Capacity And In Vitro Digestion Of Sea Bass
139.	Study On Liquid Nitrogen Fast Freezing And Ultrasound-assisted Thawing On Quality Of Bighead Carp Fillets
140.	Study On The Effect Of Exogenous Lysine And Arginine On The Water Holding Capacity Of The Frozen Porcine Longissimus Lumborum And Its Mechanism
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