Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ene Pilman Willers"'
Publikováno v:
LWT - Food Science and Technology. 41:1289-1300
Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and ketchups were c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc559274fb2c73259a80931aba9517e5
https://doi.org/10.1016/j.lwt.2007.08.011
https://doi.org/10.1016/j.lwt.2007.08.011
Autor:
Berit Nordvi, Øyvind Langsrud, Ene Pilman Willers, Grethe Enersen, Ragni Ofstad, Vibeke Høst, Bjørg Egelandsdal, Tone E. Nyvold
Publikováno v:
LWT - Food Science and Technology. 38:29-39
When high fat (40 g oil /100 g) food dressings emulsified by whey protein were heat-filled (80°C) into plastic-bottles, large visible cracks developed in the dressings after cooling. The occurrence of cracks was dependent on the length of the heat t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5449d595723ef059663c0dd3ce1a650f
https://doi.org/10.1016/j.lwt.2004.03.015
https://doi.org/10.1016/j.lwt.2004.03.015
Publikováno v:
Food Colloids ISBN: 9780854046386
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8546ac46b0eb2f63ba5c68091296644
https://doi.org/10.1039/9781847552389-00367
https://doi.org/10.1039/9781847552389-00367
Autor:
Kjersti Aaby, Lisbeth Johansson, Karin Wendin, Björn Bergenståhl, Marit Risberg Ellekjær, Ragnhild Solheim, Amr E. Edris, Rickard Albin, Ene Pilman Willers
Publikováno v:
Scopus-Elsevier
The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) w ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03716dd20f17f282b2a48d925681eacd
http://www.scopus.com/inward/record.url?eid=2-s2.0-21444442504&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-21444442504&partnerID=MN8TOARS