Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk (English)
- New search for: Serra, M.
- New search for: Serra, M.
- New search for: Trujillo, A.J.
- New search for: Guamis, B.
- New search for: Ferragut, V.
In:
Food hydrocolloids
;
23
, 1
; 82-92
;
2009
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ISSN:
- Article (Journal) / Print
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Title:Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk
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Contributors:
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Published in:Food hydrocolloids ; 23, 1 ; 82-92
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Publisher:
- New search for: Elsevier
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Place of publication:Amsterdam
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Publication date:2009
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
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Keywords:
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Source:
Table of contents – Volume 23, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
Food oral processing—A reviewChen, Jianshe et al. | 2007
- 26
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Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)Riebroy, Siriporn / Benjakul, Soottawat / Visessanguan, Wonnop / Erikson, Ulf / Rustad, Turid et al. | 2007
- 40
-
Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectinEinhorn-Stoll, Ulrike / Kunzek, Herbert et al. | 2007
- 53
-
Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blendsPérez-Mateos, M. / Montero, P. / Gómez-Guillén, M.C. et al. | 2007
- 62
-
Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessertAyar, Ahmet / Sert, Durmuş / Akbulut, Mehmet et al. | 2007
- 62
-
Effect of salep as a hydrocolloid on storage stability of `Incir Uyutmas' dessertAyar, A. / Sert, D. / Akbulut, M. et al. | 2009
- 72
-
Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and saltAgyare, Kingsley K. / Addo, Kwaku / Xiong, Youling L. et al. | 2007
- 82
-
Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milkSerra, M. / Trujillo, A.J. / Guamis, B. / Ferragut, V. et al. | 2007
- 92
-
Release rate profiles of magnesium from multiple W/O/W emulsionsBonnet, M. / Cansell, M. / Berkaoui, A. / Ropers, M.H. / Anton, M. / Leal-Calderon, F. et al. | 2007
- 102
-
Partial coalescence as a tool to control sensory perception of emulsionsBenjamins, Jan / Vingerhoeds, Monique H. / Zoet, Franklin D. / de Hoog, Els H.A. / van Aken, George A. et al. | 2007
- 116
-
Influence of heat processing on functional properties of Australian wattle seed (Acacia victoriae Bentham) extractsEe, K.Y. / Rehman, A. / Agboola, S. / Zhao, J. et al. | 2007
- 125
-
Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidityOsés, Javier / Fernández-Pan, Idoya / Mendoza, Mauricio / Maté, Juan I. et al. | 2007
- 132
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Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish minceBinsi, P.K. / Shamasundar, B.A. / Dileep, A.O. / Badii, F. / Howell, N.K. et al. | 2007
- 146
-
Emulsifying properties of chickpea protein isolates: Influence of pH and NaClZhang, Tao / Jiang, Bo / Mu, Wanmeng / Wang, Zhang et al. | 2007
- 153
-
Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of actionLeman, Pedro / Goesaert, Hans / Delcour, Jan A. et al. | 2007
- 165
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Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gumSun, Changhui / Gunasekaran, Sundaram et al. | 2007
- 175
-
Characteristics and quality of gum arabic from naturally grown Acacia senegal (Linne) Willd. trees in the Central Rift Valley of EthiopiaYebeyen, Dagnew / Lemenih, Mulugeta / Feleke, Sisay et al. | 2007
- 181
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Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteineSoares, Rosane M.D. / Maia, Gabriella S. / Rayas-Duarte, Patricia / Soldi, Valdir et al. | 2007
- 188
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Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food productsNarchi, I. / Vial, Ch. / Djelveh, G. et al. | 2007
- 202
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Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gelsArgin-Soysal, Sanem / Kofinas, Peter / Lo, Y. Martin et al. | 2007
- 210
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Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel pointSandolo, Chiara / Matricardi, Pietro / Alhaique, Franco / Coviello, Tommasina et al. | 2008
- 221
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Effect of fluorescence labelling on the properties of protein adsorption layers at the air/water interfaceGrigoriev, Dmitry O. / Kolodziejczyk, Eric / Leser, Martin E. / Michel, Martin / Miller, Reinhard et al. | 2007
- 225
-
Bibliography| 2008
- 231
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Calendar| 2008
- IFC
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Editorial Board| 2008