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Veröffentlicht/Copyright:
24. April 2023
Published Online: 2023-04-24
©2023 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
