Títulos similares: By-Products: Characterisation and Use as Food
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Topic: meat byproducts
- Topic: protein extraction
- Topic: response surface methodology
- Topic: technofunctional properties
- Topic: bioethanol co-products
- Topic: post-fermentation corn oil
- Topic: distiller’s corn oil
- Topic: thin stillage
- Topic: by-products
- Topic: valorization
- Topic: bioactive molecules
- Topic: phytosterols
- Topic: squalene
- Topic: tocopherols
- Topic: tocotrienols
- Topic: tocols
- Topic: carotenoids
- Topic: rice bran
- Topic: stabilization
- Topic: antioxidants
- Topic: functional properties
- Topic: bioactives
- Topic: anti-nutritional components
- Topic: solid state fermentation
- Topic: antioxidant activity
- Topic: bioactive compounds
- Topic: Aspergillus oryzae
- Topic: HPLC
- Topic: total phenolic content
- Topic: reducing power assay
- Topic: biorefinery
- Topic: olive-derived biomass
- Topic: ultrasound-assisted extraction
- Topic: animal welfare
- Topic: circular economy
- Topic: consumer acceptance
- Topic: consumer attitudes
- Topic: food waste
- Topic: insects as feed
- Topic: Nvivo
- Topic: poultry
- Topic: qualitative study
- Topic: sustainability
- Topic: muffins
- Topic: by-product
- Topic: valorisation
- Topic: sunflower flour
- Topic: amino acid profile
- Topic: mineral content
- Topic: fibre content
- Topic: FRAP
- Topic: PCL assay
- Topic: functional ovine cheese
- Topic: grape pomace powder
- Topic: Lactococcus lactis
- Topic: physicochemical properties
- Topic: polyphenols
- Topic: volatile organic compounds
- Topic: antioxidant properties
- Topic: defatted seeds of Oenothera biennis
- Topic: α-glucosidase
- Topic: aldose reductase
- Topic: antioxidant
- Topic: nutrients
- Topic: purple corn cob
- Topic: anthocyanins
- Topic: Arabic gum
- Topic: accelerated stress protocol
- Topic: forced degradation
- Topic: moisture-modified Arrhenius equation
- Topic: mango by-products
- Topic: fortification
- Topic: value addition
- Topic: in vitro digestion
- Topic: maize porridge
- Topic: vegetable pomace
- Topic: dairy beverage
- Topic: fluidized bed
- Topic: heat-sensitive compounds
- Topic: functional food
- Topic: palatability
- Topic: Canis familiaris
- Topic: DIY formula
- Topic: Prunus dulcis
- Topic: almond skins
- Topic: almond hulls
- Topic: almond shells
- Topic: almond blanch water
- Topic: bioactivities
- Topic: agri-waste management
- Topic: cava lees
- Topic: phenolic extract
- Topic: food by-product
- Topic: lactic acid bacteria
- Topic: fermented sausages
- Topic: Salmonella spp.
- Topic: Listeria monocytogenes
- Topic: revalorization
- Topic: waste utilisation
- Topic: date seed powder
- Topic: cookies
- Topic: sensory analysis
- Topic: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and infor...
- Topic: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Topic: porcine heart
- Topic: protein extraction
- Topic: response surface methodology
- Topic: technofunctional properties
- Topic: bioethanol co-products
- Topic: post-fermentation corn oil
- Topic: distiller’s corn oil
- Topic: thin stillage
- Topic: by-products
- Topic: valorization
- Topic: bioactive molecules
- Topic: phytosterols
- Topic: squalene
- Topic: tocopherols
- Topic: tocotrienols
- Topic: tocols
- Topic: carotenoids
- Topic: rice bran
- Topic: stabilization
- Topic: antioxidants
- Topic: functional properties
- Topic: bioactives
- Topic: anti-nutritional components
- Topic: solid state fermentation
- Topic: antioxidant activity
- Topic: bioactive compounds
- Topic: Aspergillus oryzae
- Topic: HPLC
- Topic: total phenolic content
- Topic: reducing power assay
- Topic: biorefinery
- Topic: olive-derived biomass
- Topic: ultrasound-assisted extraction
- Topic: animal welfare
- Topic: circular economy
- Topic: consumer acceptance
- Topic: consumer attitudes
- Topic: food waste
- Topic: insects as feed
- Topic: Nvivo
- Topic: poultry
- Topic: qualitative study
- Topic: sustainability
- Topic: muffins
- Topic: by-product
- Topic: valorisation
- Topic: sunflower flour
- Topic: amino acid profile
- Topic: mineral content
- Topic: fibre content
- Topic: FRAP
- Topic: PCL assay
- Topic: functional ovine cheese
- Topic: grape pomace powder
- Topic: Lactococcus lactis
- Topic: physicochemical properties
- Topic: polyphenols
- Topic: volatile organic compounds
- Topic: antioxidant properties
- Topic: defatted seeds of Oenothera biennis
- Topic: α-glucosidase
- Topic: aldose reductase
- Topic: antioxidant
- Topic: nutrients
- Topic: purple corn cob
- Topic: anthocyanins
- Topic: Arabic gum
- Topic: accelerated stress protocol
- Topic: forced degradation
- Topic: moisture-modified Arrhenius equation
- Topic: mango by-products
- Topic: fortification
- Topic: value addition
- Topic: in vitro digestion
- Topic: maize porridge
- Topic: vegetable pomace
- Topic: dairy beverage
- Topic: fluidized bed
- Topic: heat-sensitive compounds
- Topic: functional food
- Topic: palatability
- Topic: Canis familiaris
- Topic: DIY formula
- Topic: Prunus dulcis
- Topic: almond skins
- Topic: almond hulls
- Topic: almond shells
- Topic: almond blanch water
- Topic: bioactivities
- Topic: agri-waste management
- Topic: cava lees
- Topic: phenolic extract
- Topic: food by-product
- Topic: lactic acid bacteria
- Topic: fermented sausages
- Topic: Salmonella spp.
- Topic: Listeria monocytogenes
- Topic: revalorization
- Topic: waste utilisation
- Topic: date seed powder
- Topic: cookies
- Topic: sensory analysis
- Topic: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and infor...
- Topic: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences