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1دورية أكاديمية
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
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2دورية أكاديمية
المؤلفون: Marta Henriques, David Gomes, Carlos Pereira
المصدر: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 454-463 (2017)
مصطلحات موضوعية: liquid whey protein concentrate, thermally induced gel, water holding capacity, microstructure, rheology, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://hrcak.srce.hr/file/283727Test; https://doaj.org/toc/1330-9862Test; https://doaj.org/toc/1334-2606Test
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3دورية أكاديمية
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
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4دورية أكاديمية
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
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5دورية أكاديمية
المؤلفون: Mileriene, Justina, Serniene, Loreta, Henriques, Marta, Gomes, David, Pereira, Jorge, Kondrotiene, Kristina, Kasetiene, Neringa, Lauciene, Lina, Sekmokiene, Dalia, Malakauskas, Mindaugas
المصدر: Journal of dairy science, New York : Elsevier, 2021, vol. 104, no. 2, p. 1504-1517 ; ISSN 0022-0302 ; eISSN 1525-3198
مصطلحات موضوعية: cinnamon CO(2) extract, curd cheese, edible coating, liquid whey protein concentrate
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6
المصدر: Food Science and Technology, Volume: 40, Issue: 2, Pages: 361-369, Published: 25 NOV 2019
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 25 NOV 2019
Food Science and Technology, Vol 40, Iss 2, Pp 361-369مصطلحات موضوعية: 0106 biological sciences, Whey protein, food.ingredient, liquid whey protein concentrate, Ultrafiltration, Cold storage, lcsh:TX341-641, Raw material, 01 natural sciences, 0404 agricultural biotechnology, food, Rheology, 010608 biotechnology, Skimmed milk, lcsh:Technology (General), Food science, Chemistry, food and beverages, 04 agricultural and veterinary sciences, glucono-δ-lactone, 040401 food science, Skimmed milk powder, lactic acid bacteria, lcsh:T1-995, Fermentation, acid-induced gel, rheology, lcsh:Nutrition. Foods and food supply, texture, Food Science, Biotechnology
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a3538c928d29e9e81d53ed7463a9a8Test
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361&lng=en&tlng=enTest -
7
المؤلفون: Marta Henriques, David Gomes, Carlos Eduardo Pereira
المصدر: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 454-463 (2017)
مصطلحات موضوعية: Whey protein, liquid whey protein concentrate, lcsh:Biotechnology, General Chemical Engineering, microstructure, Ultrafiltration, Raw material, Industrial and Manufacturing Engineering, Viscoelasticity, 0404 agricultural biotechnology, Rheology, lcsh:TP248.13-248.65, Original Scientific Papers, Elastic modulus, thermally induced gel, Chromatography, water holding capacity, lcsh:TP368-456, Chemistry, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, lcsh:Food processing and manufacture, rheology, Mass fraction, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8749981e644534e0070794d4af6a0b7Test
https://pubmed.ncbi.nlm.nih.gov/29540980Test -
8دورية أكاديمية
المؤلفون: Marta Helena Fernandes HENRIQUES, David Manuel Gama Simões GOMES, Ana Raquel BORGES, Carlos José Dias PEREIRA
المصدر: Food Science and Technology, Vol 40, Iss 2, Pp 361-369
مصطلحات موضوعية: liquid whey protein concentrate, acid-induced gel, lactic acid bacteria, glucono-δ-lactone, texture, rheology, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361&lng=en&tlng=enTest; https://doaj.org/toc/0101-2061Test; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/e2e70276ecf34c26b7b9f29092ef8fb3Test
الإتاحة: https://doi.org/10.1590/fst.43218Test
https://doaj.org/article/e2e70276ecf34c26b7b9f29092ef8fb3Test -
9مورد إلكتروني
عناروين إضافية: Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels
المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 55; Issue 4
مصطلحات الفهرس: tekući koncentrati proteina sirutke; termički inducirani gel; sposobnost zadržavanja vode; mikrostruktura; reologija, liquid whey protein concentrate; thermally induced gel; water holding capacity; microstructure; rheology, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
URL:
https://hrcak.srce.hr/192329Test https://hrcak.srce.hr/file/283727Test https://hrcak.srce.hr/file/283726Test
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.04.17.5248