Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Eric Stirnemann"'
Autor:
Martín P. Caporgno, Lukas Böcker, Christina Müssner, Eric Stirnemann, Iris Haberkorn, Horst Adelmann, Stephan Handschin, Erich J. Windhab, Alexander Mathys
Publikováno v:
Innovative Food Science & Emerging Technologies. 72:102686
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0cd15867364802b0e3f59f101394a1b
https://doi.org/10.1016/j.ifset.2021.102686
https://doi.org/10.1016/j.ifset.2021.102686
Autor:
Martín P. Caporgno, Alexander Mathys, Christina Müssner, Erich J. Windhab, Stephan Handschin, Eric Stirnemann, Horst Adelmann, Lukas Böcker, Iris Haberkorn
Publikováno v:
Innovative Food Science & Emerging Technologies. 60:102319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df30310df97987eb6833ec6f4a4b9cde
https://doi.org/10.1016/j.ifset.2020.102319
https://doi.org/10.1016/j.ifset.2020.102319
Autor:
Stephan Handschin, Martín P. Caporgno, Christina Müssner, Erich J. Windhab, Lukas Böcker, Horst Adelmann, Iris Haberkorn, Eric Stirnemann, Alexander Mathys
Publikováno v:
Innovative Food Science & Emerging Technologies, 59
Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a167253e8bf6ce81fb9083a4489c9e
https://doi.org/10.1016/j.ifset.2019.102275
https://doi.org/10.1016/j.ifset.2019.102275