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1مؤتمر
المؤلفون: Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
مصطلحات موضوعية: Climate Change Processes, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Engineering, Food Nutritional Balance, Food Packaging, Preservation and Safety, Food Processing, Food Sciences not elsewhere classified, Manufacturing Safety and Quality, Packaging, Storage and Transportation (excl. Food and Agricultural Products), tomato sauce, pea protein fortification, valorization of tomato peel, sauce rheology, sensory analysis
الإتاحة: https://doi.org/10.3389/fsufs.2024.1358520.s001Test
https://figshare.com/articles/presentation/Presentation_1_Rheological_and_sensorial_behavior_of_tomato_product_enriched_with_pea_protein_and_olive_powder_PPTX/25242517Test -
2مؤتمر
المؤلفون: Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
مصطلحات موضوعية: Climate Change Processes, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Engineering, Food Nutritional Balance, Food Packaging, Preservation and Safety, Food Processing, Food Sciences not elsewhere classified, Manufacturing Safety and Quality, Packaging, Storage and Transportation (excl. Food and Agricultural Products), tomato sauce, pea protein fortification, valorization of tomato peel, sauce rheology, sensory analysis
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3مؤتمر
المؤلفون: Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop
مصطلحات موضوعية: Climate Change Processes, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Engineering, Food Nutritional Balance, Food Packaging, Preservation and Safety, Food Processing, Food Sciences not elsewhere classified, Manufacturing Safety and Quality, Packaging, Storage and Transportation (excl. Food and Agricultural Products), tomato sauce, pea protein fortification, valorization of tomato peel, sauce rheology, sensory analysis
الإتاحة: https://doi.org/10.3389/fsufs.2024.1358520.s001Test
https://figshare.com/articles/presentation/Presentation_1_Rheological_and_sensorial_behavior_of_tomato_product_enriched_with_pea_protein_and_olive_powder_PPTX/25242517Test -
4دورية أكاديمية
المؤلفون: Mónica Flores, Daniel Comes, Amparo Gamero, Carmela Belloch
مصطلحات موضوعية: Biophysics, Biochemistry, Genetics, Molecular Biology, Developmental Biology, Plant Biology, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, myofibrillar pork proteins, like notes generated, legume beany odor, fruity odor notes, texturized pea protein, volatile profile reduced, volatile profile, vegetal models, toasted cereal, texturization process, sensory properties, pyrazine compounds, potential use, ph decrease, models supplemented, microbial starters, microbial count, meat analogues, linear aldehydes, derived compounds, branched aldehydes, aroma development
الإتاحة: https://doi.org/10.1021/acs.jafc.3c08432.s001Test
https://figshare.com/articles/journal_contribution/Fermentation_of_Texturized_Pea_Protein_in_Combination_with_Proteases_for_Aroma_Development_in_Meat_Analogues/25277368Test -
5دورية أكاديمية
المؤلفون: Rahul Kamath, Rafael Jimenez-Flores, Dennis R. Heldman
مصطلحات موضوعية: Biochemistry, Physiology, Ecology, Developmental Biology, Marine Biology, Cancer, Inorganic Chemistry, Infectious Diseases, Biological Sciences not elsewhere classified, quartz crystal microbalance, initial water rinse, final water rinse, experimental protocol consisted, 132 ° c, pea protein blends, water rinse compared, pea protein blend, process temperature removed, pea proteins, thermal process, lower compared, blend increased, thermal processing, thermal processes, temperature short, rate decreased, naoh solution, fouling rate, fouling agents
الإتاحة: https://doi.org/10.1021/acsfoodscitech.3c00347.s001Test
https://figshare.com/articles/journal_contribution/Investigation_of_Blended_Milk-Pea_Protein_Beverage_Fouling_and_Cleaning_Using_a_Quartz_Crystal_Microbalance_with_Dissipation/24858310Test -
6دورية أكاديمية
المؤلفون: Alexia Gravel, Florence Dubois-Laurin, Sylvie L. Turgeon, Alain Doyen
مصطلحات موضوعية: Biophysics, Biochemistry, Cell Biology, Genetics, Physiology, Biotechnology, Immunology, Plant Biology, Environmental Sciences not elsewhere classified, Physical Sciences not elsewhere classified, disulfide bond contents, ammonium sulfate precipitation, 15 ° c, 07 ° c, pea protein profile, pea protein isolate, pea protein concentrates, three uf membranes, 7s fractions generated, 7s vicilin yield, 7s vicilin, 7s fractions, pea globulins, results showed, required prior, 300 kda, 02 μmol
الإتاحة: https://doi.org/10.1021/acsfoodscitech.3c00418.s002Test
https://figshare.com/articles/journal_contribution/Combination_of_Ultrafiltration_Diafiltration_and_Ammonium_Sulfate_Precipitation_for_the_Purification_of_11S_and_7S_Pea_Globulin_Fractions/24764532Test -
7دورية أكاديمية
المؤلفون: Alexia Gravel, Florence Dubois-Laurin, Sylvie L. Turgeon, Alain Doyen
مصطلحات موضوعية: Biophysics, Biochemistry, Cell Biology, Genetics, Physiology, Biotechnology, Immunology, Plant Biology, Environmental Sciences not elsewhere classified, Physical Sciences not elsewhere classified, disulfide bond contents, ammonium sulfate precipitation, 15 ° c, 07 ° c, pea protein profile, pea protein isolate, pea protein concentrates, three uf membranes, 7s fractions generated, 7s vicilin yield, 7s vicilin, 7s fractions, pea globulins, results showed, required prior, 300 kda, 02 μmol
الإتاحة: https://doi.org/10.1021/acsfoodscitech.3c00418.s001Test
https://figshare.com/articles/journal_contribution/Combination_of_Ultrafiltration_Diafiltration_and_Ammonium_Sulfate_Precipitation_for_the_Purification_of_11S_and_7S_Pea_Globulin_Fractions/24764529Test -
8دورية أكاديمية
المؤلفون: Lao, Y, Ye, Q, Wang, Y, Vongsvivut, J, Selomulya, C
المصدر: urn:ISSN:0963-9969 ; urn:ISSN:1873-7145 ; Food Research International, 172, 113180
مصطلحات موضوعية: Emulsions, Pea Proteins, Protein Conformation, Electrophoresis, Polyacrylamide Gel, Lathyrus, Extraction, Functionality, Pea protein, Protein structure, Roasting, Solubility, anzsrc-for: 0904 Chemical Engineering, anzsrc-for: 0908 Food Sciences, anzsrc-for: 1111 Nutrition and Dietetics
وصف الملف: application/pdf
العلاقة: http://purl.org/au-research/grants/arc/DP200100642Test; http://hdl.handle.net/1959.4/unsworks_83926Test; https://unsworks.unsw.edu.au/bitstreams/ace85ce2-0999-4a53-b1fa-4c7aadc32c68/downloadTest; https://doi.org/10.1016/j.foodres.2023.113180Test
الإتاحة: https://doi.org/10.1016/j.foodres.2023.113180Test
http://hdl.handle.net/1959.4/unsworks_83926Test
https://unsworks.unsw.edu.au/bitstreams/ace85ce2-0999-4a53-b1fa-4c7aadc32c68/downloadTest -
9دورية أكاديمية
المؤلفون: FJ Dijk, Z Hofman, YC Luiking, MJW Furber, JD Roberts, A van Helvoort, M van Dijk
مصطلحات موضوعية: ageing, amino acids, casein, arginine, leucine, muscle protein synthesis, pea protein, plant‐based protein, soy protein, whey protein
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10دورية أكاديمية
المؤلفون: Bao, Jiani
المصدر: Masters Theses
مصطلحات موضوعية: Foam properties, Pea protein, Sparging foaming method, Surface pressure, Residence time, Food Chemistry, Food Processing
وصف الملف: application/pdf
العلاقة: https://scholarworks.umass.edu/masters_theses_2/1175Test; https://scholarworks.umass.edu/context/masters_theses_2/article/2244/viewcontent/Jiani_Bao__master_thesis.pdfTest
الإتاحة: https://doi.org/10.7275/28616157Test
https://scholarworks.umass.edu/masters_theses_2/1175Test
https://scholarworks.umass.edu/context/masters_theses_2/article/2244/viewcontent/Jiani_Bao__master_thesis.pdfTest