المؤلفون: HENRIQUES, Marta Helena Fernandes, GOMES, David Manuel Gama Simões, BORGES, Ana Raquel, PEREIRA, Carlos José Dias

المصدر: Food Science and Technology. June 2020 40(2)

مصطلحات موضوعية: liquid whey protein concentrate, acid-induced gel, lactic acid bacteria, glucono-δ-lactone, texture, rheology

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361Test

المؤلفون: HENRIQUES,Marta Helena Fernandes, GOMES,David Manuel Gama Simões, BORGES,Ana Raquel, PEREIRA,Carlos José Dias

المصدر: Food Science and Technology n.ahead 2019

مصطلحات موضوعية: liquid whey protein concentrate, acid-induced gel, lactic acid bacteria, glucono-δ-lactone, texture, rheology

وصف الملف: text/html

الإتاحة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026109Test

المؤلفون: Henriques, Marta, Gomes, David, Pereira, Carlos

المصدر: Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 55 ; Issue 4

مصطلحات موضوعية: tekući koncentrati proteina sirutke, termički inducirani gel, sposobnost zadržavanja vode, mikrostruktura, reologija, liquid whey protein concentrate, thermally induced gel, water holding capacity, microstructure, rheology

وصف الملف: application/pdf

العلاقة: http://hrcak.srce.hr/192329Test

الإتاحة: https://doi.org/10.17113/ftb.55.04.17.5248Test
http://hrcak.srce.hr/192329Test
http://hrcak.srce.hr/file/283726Test
http://hrcak.srce.hr/file/283727Test

المؤلفون: Pires, Arona F, Marnotes, Natali G, Bella, Amal, Viegas, Jorge, Gomes, David M, Henriques, Marta H F, Pereira, Carlos J D

المصدر: Journal of the Science of Food & Agriculture; 1/30/2021, Vol. 101 Issue 2, p555-563, 9p

مصطلحات موضوعية: KEFIR, WHEY proteins, WHEY, FERMENTED milk, CHEESE, LACTIC acid bacteria, PROBIOTICS

الشركة/الكيان: SOCIETY of Chemical Industry (Great Britain)

المؤلفون: Henriques, Marta^1,2 mhenriques@esac.pt, Gomes, David^1,2, Pereira, Carlos^1,2

المصدر: Food Technology & Biotechnology. Oct-Dec2017, Vol. 55 Issue 4, p454-463. 10p.

مصطلحات موضوعية: *RAW materials, WHEY proteins, ULTRAFILTRATION, GELATION, PROTEIN content of food