المؤلفون: Jinyoung Lee, C. M. Nyachoti

المصدر: J Anim Sci

مصطلحات موضوعية: food.ingredient, Heat processing, Hot Temperature, Swine, chemistry.chemical_element, Non Ruminant Nutrition, Body weight, Energy requirement, food, Animal science, Genetics, Animals, Canola, Meals, Feces, Completely randomized design, Meal, 6-Phytase, Phosphorus, General Medicine, Animal Feed, Gastrointestinal Tract, chemistry, Phosphorus, Dietary, Animal Science and Zoology, Digestion, Soybeans, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1b845344fbce2680aea8a0f210b6faaTest
https://pubmed.ncbi.nlm.nih.gov/34598273Test

المؤلفون: José Manuel Aguilar, Felipe Cordobés, Yolanda López-González, Manuel Felix, Antonio Bernal Guerrero

المساهمون: Universidad de Sevilla. Departamento de Ingeniería Química, Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes

المصدر: Processes, Vol 9, Iss 1842, p 1842 (2021)
Processes
Volume 9
Issue 10
idUS. Depósito de Investigación de la Universidad de Sevilla
instname

مصطلحات موضوعية: Heat processing, food.ingredient, Rheometer, Bioengineering, TP1-1185, Viscoelasticity, Heat-set gels, heat-set gels, Citric acid, chemistry.chemical_compound, Ingredient, food, cryo-scanning electron microscopy (CryoSEM), Rheology, Yolk, Viscoelastic properties, Chemical Engineering (miscellaneous), Food science, Cryo-scanning electron microscopy (CryoSEM), QD1-999, Chemical technology, Process Chemistry and Technology, viscoelastic properties, citric acid, Microstructure, egg yolk, Chemistry, chemistry, acidified foods, embryonic structures, Egg yolk, Acidified foods

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80ba422755bfcc990f14980c54f44f4cTest
https://doi.org/10.3390/pr9101842Test

المؤلفون: Jian Lyu, Jiaxin Chen, Aurore Richel, Xuan Liu, Mo Zhou, Ruixue Wang, Jinfeng Bi

المصدر: Food Hydrocolloids. 117:106721

مصطلحات موضوعية: animal structures, food.ingredient, Heat processing, 010304 chemical physics, Pectin, Chemistry, Depolymerization, General Chemical Engineering, Dry basis, Aqueous two-phase system, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, complex mixtures, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, food, 0103 physical sciences, Composition (visual arts), Food science, Sugar, Lipid digestion, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::85c1244ad8e61c8b22e988b74927d975Test
https://doi.org/10.1016/j.foodhyd.2021.106721Test

المؤلفون: Suzanne E. Broxterman, Henk A. Schols, Pierre Picouet

المساهمون: Wageningen University and Research Centre (WUR), Institute of Agrifood Research and Technology (IRTA), European Union's Seventh Framework Programme for Research, technological development and demonstration [Kbbe-311754], Indústries Alimentàries, Qualitat i Tecnologia Alimentària

المصدر: Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2017, 177, pp.58-66. ⟨10.1016/j.carbpol.2017.08.118⟩
Carbohydrate Polymers, 177, 58-66
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Carbohydrate Polymers 177 (2017)

مصطلحات موضوعية: Hot Temperature, 663/664, food.ingredient, Polymers and Plastics, Pectin, [SDV]Life Sciences [q-bio], Enzymatic fingerprinting, 02 engineering and technology, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Levensmiddelenchemie, Materials Chemistry, MALDI-TOF MS, Chelation, Softening, VLAG, Chromatography, Food Chemistry, Organic Chemistry, food and beverages, Acetylation, Homogalacturonan, 04 agricultural and veterinary sciences, Galactan, 021001 nanoscience & nanotechnology, 040401 food science, Daucus carota, Matrix-assisted laser desorption/ionization, Heat processing, chemistry, Polymerization, cardiovascular system, Pectins, 0210 nano-technology, Digestion

وصف الملف: application/pdf; application/octet-stream

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64f4c376fe8eeaca08678c14e8883185Test
https://doi.org/10.1016/j.carbpol.2017.08.118Test

المؤلفون: Aaron D. Beattie, Peiqiang Yu, L Prates

مصطلحات موضوعية: Heat processing, food.ingredient, Chemistry, food and beverages, General Medicine, Molecular spectroscopy, Abstracts, Avena, food, Genetics, Molecule, Animal Science and Zoology, Food science, Value (mathematics), Dairy cattle, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ac4f314c60ebdddfadf2cca71ac2762Test
https://europepmc.org/articles/PMC6285435Test/

المؤلفون: D. V. Bratton, G. S. Jensen, V. L. Attridge, R. L. Reed, J. F. Stevens

المصدر: Journal of Animal and Feed Sciences. 25:167-173

مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Heat processing, Food additive, Cold storage, Yeast, Dried apple, food, chemistry, Heterocyclic amine, Animal Science and Zoology, Food science, Food quality, Carcinogen, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::0adf80fe74336bcdeccb8cc224b5d3efTest
https://doi.org/10.22358/jafs/65577/2016Test

المؤلفون: Laxmi Ananthanarayan, Mugdha P. Dabir

المصدر: International Journal of Food Engineering. 13

مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Heat processing, biology, Vitamin C, Chemistry, Sonication, 04 agricultural and veterinary sciences, Custard-apple, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, food, 010608 biotechnology, biology.protein, Food science, Engineering (miscellaneous), Food Science, Biotechnology, Peroxidase

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::812553dc3211886343d2b51c6fb6b672Test
https://doi.org/10.1515/ijfe-2015-0209Test

المؤلفون: Janette McDonald, Sarana Rose Sommano, Nola Caffin, Ruth Cocksedge

المصدر: Food Research International. 50:557-561

مصطلحات موضوعية: Heat processing, food.ingredient, business.industry, Bush tomato, Biology, Ascorbic acid, biology.organism_classification, Lycopene, chemistry.chemical_compound, food, chemistry, beta-Carotene, Food products, Food processing, Food science, business, KAKADU PLUM, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e09798fdbc44e22a93755cba62e2fe0dTest
https://doi.org/10.1016/j.foodres.2011.03.008Test

المؤلفون: Felipe Cordobés, Antonio Guerrero, Anabela Raymundo, José Manuel Aguilar

المصدر: Carbohydrate polymers. 161

مصطلحات موضوعية: Heat processing, food.ingredient, Hot Temperature, Polymers and Plastics, Nanotechnology, 02 engineering and technology, Carrageenan, Viscoelasticity, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Yolk, Thermal, Materials Chemistry, Kappa-Carrageenan, Chemistry, Viscosity, Organic Chemistry, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, Microstructure, 040401 food science, Egg Yolk, Chemical engineering, 0210 nano-technology, Gels

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dabb2d8a6d9aadb2902c612932cc9864Test
https://pubmed.ncbi.nlm.nih.gov/28189226Test

المؤلفون: Alexandra Knauss, Reinhold Carle, Sybille Neidhart, Angelika R. Hirsch

المصدر: European Food Research and Technology. 232:71-81

مصطلحات موضوعية: Heat processing, food.ingredient, Pectin, biology, Chemistry, General Chemistry, Orange (colour), CITRUS JUICE, Shelf life, Biochemistry, Industrial and Manufacturing Engineering, food, Point of delivery, biology.protein, Food science, Citrus × sinensis, Food Science, Biotechnology, Peroxidase

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cd79dce5075f9f57e0898d1400d614eeTest
https://doi.org/10.1007/s00217-010-1357-9Test