المؤلفون: Archut, Artwin

المساهمون: Drusch, Stephan, Technische Universität Berlin, Wagemans, Anja Maria, Weisz, Ute

مصطلحات موضوعية: 600 Technik, Medizin, angewandte Wissenschaften::660 Chemische Verfahrenstechnik::664 Lebensmitteltechnologie, microencapsulation, pectin, pea protein, complex coacervation, biopolymer interactions, Mikroverkapselung, Pektin, Erbsenprotein, komplexe Koazervation, Biopolymerinteraktionen

وصف الملف: application/pdf

العلاقة: https://depositonce.tu-berlin.de/handle/11303/21181Test; https://doi.org/10.14279/depositonce-19981Test

الإتاحة: https://doi.org/10.14279/depositonce-19981Test
https://depositonce.tu-berlin.de/handle/11303/21181Test

المؤلفون: Lidbom, Alicia

مصطلحات موضوعية: food production, future challenges, pea protein production in southern Sweden, scenario development, Jordbruk, Södra Sverige, Ärtproduktion, Framtidens livsmedelsproduktion, Agricultural Science, Jordbruksvetenskap

وصف الملف: application/pdf

الإتاحة: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-198926Test

المؤلفون: Abellaneda Pividal, José Carlos

المساهمون: Castelló Gómez, María Luisa, Ortolá Ortolá, Mª Dolores, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural

مصطلحات موضوعية: Hamburguesa vegana, Proteína de guisante texturizada, Instalación de refrigeración-congelación, Propiedades ópticas, Propiedades mecánicas, Meat analogs, Vegan burger, Textured pea protein, Chilling-freezing installation, Optical properties, Mechanical properties, TECNOLOGIA DE ALIMENTOS, Grado en Ingeniería Agroalimentaria y del Medio Rural-Grau en Enginyeria Agroalimentària i del Medi rural

العلاقة: http://hdl.handle.net/10251/196674Test

الإتاحة: http://hdl.handle.net/10251/196674Test

المؤلفون: Harrison Dale Brent Helmick

مصطلحات موضوعية: Food chemistry and food sensory science, Food technology, Food sciences not elsewhere classified, bioinformatics, thermodynamics, food engineering, pea protein, extrusion, emulsfication, gelation, protein folding, Cold denaturation of protein

العلاقة: https://figshare.com/articles/thesis/BIOINFORMATIC_MODELLING_AND_FUNCTIONALIZATION_OF_PEA_PROTEIN_THROUGH_COLD_DENATURATION_WITH_APPLICATIONS_IN_EXTRUSION_GELATION_AND_EMULSIFICATION/24649959Test

الإتاحة: https://doi.org/10.25394/pgs.24649959.v1Test
https://figshare.com/articles/thesis/BIOINFORMATIC_MODELLING_AND_FUNCTIONALIZATION_OF_PEA_PROTEIN_THROUGH_COLD_DENATURATION_WITH_APPLICATIONS_IN_EXTRUSION_GELATION_AND_EMULSIFICATION/24649959Test

المؤلفون: Xiang Cheng

مصطلحات موضوعية: Food packaging, preservation and processing, UHT processing, Aseptic processing, Plant-based proteins, Emulsion, Pea protein isolate, Homogenization, Soy protein isolate, Fouling detection, Clean-in-place (CIP)

العلاقة: https://figshare.com/articles/thesis/IMPACT_OF_HOMOGENIZATION_AND_UHT_PROCESSING_ON_THE_EMULSIFICATION_AND_PHYSICAL_PROPERTIES_OF_PEA_PROTEIN_BEVERAGES/24749610Test

الإتاحة: https://doi.org/10.25394/pgs.24749610.v1Test
https://figshare.com/articles/thesis/IMPACT_OF_HOMOGENIZATION_AND_UHT_PROCESSING_ON_THE_EMULSIFICATION_AND_PHYSICAL_PROPERTIES_OF_PEA_PROTEIN_BEVERAGES/24749610Test

المؤلفون: Chan, Elyssa

المساهمون: Rodas-Gonzalez, Argenis (Food and Human Nutritional Sciences), Tulbek, Mehmet (Food and Human Nutritional Sciences), Koksel, Filiz

مصطلحات موضوعية: Texturization, Texturized vegetable protein (TVP), Plant-based meat alternatives, Meat extension, Extrusion, Pea protein

وصف الملف: application/pdf

العلاقة: http://hdl.handle.net/1993/37335Test

الإتاحة: http://hdl.handle.net/1993/37335Test

المؤلفون: Pérez Puyana, Víctor

المساهمون: Martinez García, Inmaculada, Romero García, Alberto, Universidad de Huelva. Departamento de Ingeniería Química, Química Física y Ciencias de los Materiales

مصطلحات موضوعية: Proteína de guisante, Bioplásticos, Entrecruzamiento, Sostenibilidad, Pea protein, Bioplastics, Crosslinking, Sustainability, 3303 Ingeniería y Tecnología Químicas

العلاقة: https://hdl.handle.net/10272/23276Test

الإتاحة: https://hdl.handle.net/10272/23276Test

المؤلفون: Oliveira, Adrieni Santos de

المساهمون: Campagnol, Paulo Cezar Bastianello, http://lattes.cnpq.br/7821610349128835Test, Santos, Bibiana Alves dos, Rodrigues, José Manuel Lorenzo

مصطلحات موضوعية: Oxidação lipídica, Óleo de linhaça, Proteína de ervilha, Micro-ondas de hidrodifusão e gravidade, Química verde, Lipid oxidation, Pea protein, Microwave hydrodiffusion and gravity, Green chemistry, CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

وصف الملف: application/pdf

العلاقة: http://repositorio.ufsm.br/handle/1/29480Test

الإتاحة: http://repositorio.ufsm.br/handle/1/29480Test

المؤلفون: Emkani, Mehrsa

المساهمون: Procédés Alimentaires et Microbiologiques Dijon (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté COMUE (UBFC), Université Bourgogne Franche-Comté, Rémi Saurel, Bonastre Oliete

المصدر: https://theses.hal.science/tel-04550698Test ; Biochemistry [q-bio.BM]. Université Bourgogne Franche-Comté, 2023. English. ⟨NNT : 2023UBFCK045⟩.

مصطلحات موضوعية: Pea protein, Volatile compounds, Proteolysis, Lactic acid bacteria, Fermentation, Extraction, Protéine de pois, Composés volatils, Protéolyse, Bactéries lactiques, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], [SDV.BV.AP]Life Sciences [q-bio]/Vegetal Biology/Plant breeding, [SDV.EE]Life Sciences [q-bio]/Ecology, environment

العلاقة: NNT: 2023UBFCK045; tel-04550698; https://theses.hal.science/tel-04550698Test; https://theses.hal.science/tel-04550698/documentTest; https://theses.hal.science/tel-04550698/file/121255_EMKANI_2023_archivage.pdfTest

الإتاحة: https://theses.hal.science/tel-04550698Test
https://theses.hal.science/tel-04550698/documentTest
https://theses.hal.science/tel-04550698/file/121255_EMKANI_2023_archivage.pdfTest

المؤلفون: Emkani, Mehrsa

المساهمون: Bourgogne Franche-Comté, Saurel, Rémi, Oliete, Bonastre

مصطلحات موضوعية: Protéine de pois, Composés volatils, Protéolyse, Bactéries lactiques, Fermentation, Extraction, Pea protein, Volatile compounds, Proteolysis, Lactic acid bacteria

الوقت: 572

العلاقة: http://www.theses.fr/2023UBFCK045/documentTest

الإتاحة: http://www.theses.fr/2023UBFCK045/documentTest