Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Blecker CS"'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 13, Iss 1, Pp 177-186 (2009)
Glass transition phenomena applied to powdered amorphous food carbohydrates. During these last fifteen years, some food technologists and scientists have become aware of the importance of the glass transition, a thermal property of glassy or amorphou
Externí odkaz:
https://doaj.org/article/14cf7f87a4ac4fd79060e275ea9787e4
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 16, Iss 2, Pp 139-147 (2012)
Different hydrolysis procedures of flaxseed polysaccharides (chemical and enzymatic) were carried out with H2SO4, HCl and TFA at different acid concentrations (0.2, 1 and 2 M) and temperatures (80 and 100°C). Enzymatic and combined chemical and enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4f4f7644d40a0919943c58d314a7c873
https://doaj.org/article/33569144aa9c44b482361607ee1454aa
https://doaj.org/article/33569144aa9c44b482361607ee1454aa
Autor:
Ronkart SN; Department of Food Technology, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium. ronkart.s@fsagx.ac.be, Blecker CS, Fourmanoir H, Fougnies C, Deroanne C, Van Herck JC, Paquot M
Publikováno v:
Analytica chimica acta [Anal Chim Acta] 2007 Nov 26; Vol. 604 (1), pp. 81-7. Date of Electronic Publication: 2007 Aug 06.