Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels (English)
- New search for: Batista, Ana Paula
- New search for: Batista, Ana Paula
- New search for: Nunes, M<SUP>a<
- New search for: Fradinho, Patrícia
- New search for: Gouveia, Luísa
- New search for: Sousa, Isabel
- New search for: Raymundo, Anabela
- New search for: Franco, José M.
In:
Journal of food engineering
;
110
, 2
; 182-190
;
2012
-
ISSN:
- Article (Journal) / Print
-
Title:Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
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Contributors:Batista, Ana Paula ( author ) / Nunes, M<SUP>a< / Fradinho, Patrícia / Gouveia, Luísa / Sousa, Isabel / Raymundo, Anabela / Franco, José M.
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Published in:Journal of food engineering ; 110, 2 ; 182-190
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Publisher:
- New search for: Elsevier
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Place of publication:Amsterdam [u.a.]
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Publication date:2012
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ISSN:
-
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
- Further information on Basic classification
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Classification:
BKL: 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 110, Issue 2
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.
- 159
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International Conference on Food Innovation, foodInnova 2010Fito, Pedro / Toldrá, Fidel et al. | 2011
- 160
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Water migration mechanisms in amorphous powder material and related agglomeration propensityRenzetti, S. / Voogt, J.A. / Oliver, L. / Meinders, M.B.J. et al. | 2011
- 169
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Extraction of Golden Delicious apple puree: Experimental comparison of three different methodsGuerra, L. / Romagnoli, G. / Vignali, G. et al. | 2011
- 175
-
Soy sauce desalting by electrodialysisFidaleo, Marcello / Moresi, Mauro / Cammaroto, Antonio / Ladrange, Nicolas / Nardi, Roberto et al. | 2011
- 182
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Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gelsBatista, Ana Paula / Nunes, Ma Cristiana / Fradinho, Patrícia / Gouveia, Luísa / Sousa, Isabel / Raymundo, Anabela / Franco, José M. et al. | 2011
- 190
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Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oilBeirão da Costa, Sara / Duarte, Claudia / Bourbon, Ana I. / Pinheiro, Ana C. / Serra, Ana Teresa / Moldão Martins, Margarida / Nunes Januário, Maria Isabel / Vicente, António A. / Delgadillo, Ivonne / Duarte, Catarina et al. | 2011
- 200
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Food process innovation through new technologies: Use of ultrasoundCárcel, J.A. / García-Pérez, J.V. / Benedito, J. / Mulet, A. et al. | 2011
- 208
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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitationsBonilla, J. / Atarés, L. / Vargas, M. / Chiralt, A. et al. | 2011
- 214
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An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone)Bertolini, M. / Romagnoli, G. et al. | 2011
- 220
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Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-productViuda-Martos, M. / Ruiz-Navajas, Y. / Martin-Sánchez, A. / Sánchez-Zapata, E. / Fernández-López, J. / Sendra, E. / Sayas-Barberá, E. / Navarro, C. / Pérez-Álvarez, J.A. et al. | 2011
- 225
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Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extractLavelli, Vera / Scarafoni, Alessio et al. | 2011
- 232
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Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentrationBenavides, Sergio / Villalobos-Carvajal, R. / Reyes, J.E. et al. | 2011
- 240
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Understanding osmotic dehydration of tissue structured foods by means of a cellular approachSeguí, L. / Fito, P.J. / Fito, P. et al. | 2011
- 248
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Effect of high pressure on fresh cheese shelf-lifeEvert-Arriagada, K. / Hernández-Herrero, M.M. / Juan, B. / Guamis, B. / Trujillo, A.J. et al. | 2011
- 254
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A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on codHeising, J.K. / Dekker, M. / Bartels, P.V. / van Boekel, M.A.J.S. et al. | 2011
- 262
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Modification of cellulose acetate films using nanofillers based on organoclaysRodríguez, Francisco J. / Galotto, María J. / Guarda, Abel / Bruna, Julio E. et al. | 2011
- 269
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Modelling of food and food processesTrystram, Gilles et al. | 2011
- 278
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How to deal with visco-elastic properties of cellular tissues during osmotic dehydrationOliver, Laura / Betoret, Noelia / Fito, Pedro / Meinders, Marcel B.J. et al. | 2011
- 289
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No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pyloriBetoret, E. / Betoret, N. / Arilla, A. / Bennár, M. / Barrera, C. / Codoñer, P. / Fito, P. et al. | 2011
- 294
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Moisture dependence on mechanical properties of pine nuts from Pinus pinea L.Cárcel, L.M. / Bon, J. / Acuña, L. / Nevares, I. / del Álamo, M. / Crespo, R. et al. | 2011
- 298
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Study of the puffing process of amaranth seeds by dielectric spectroscopyCastro-Giráldez, M. / Fito, P.J. / Prieto, J.M. / Andrés, A. / Fito, P. et al. | 2011
- 305
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Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melaninsFalguera, Víctor / Pagán, Jordi / Garza, Salvador / Garvín, Alfonso / Ibarz, Albert et al. | 2011
- 310
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Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa)Moreno, J. / Simpson, R. / Pizarro, N. / Parada, K. / Pinilla, N. / Reyes, J.E. / Almonacid, S. et al. | 2011
- 317
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Reprint of: Novel approach to decontaminate food-packaging from pathogens in non-thermal and not chemical way: Chlorophyllin-based photosensitizationLuksiene, Z. / Paskeviciute, E. et al. | 2011
- 324
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Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausagesHernández-Cázares, Aleida S. / Aristoy, M-Concepción / Toldrá, Fidel et al. | 2011
- IFC
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Editorial Board| 2012