Characterisation and Modelling of High Value Natural Compounds Released During the Salting Process of Codfish (Gadus Morhua)

Autor: V. Ferraro, I. Braga da Cruz, R. Ferreria Jorge, F.X. Malcata, P. Castro, M.E. Pintado

Publikováno v: Chemical Engineering Transactions, Vol 21 (2010)

Abstract preview not available - see full-text PDF article.

Externí odkaz: https://doaj.org/article/4381a933ce8344ee807a1ce15b42349a

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List of contributors

Autor: F.G. Acién, L. Agudo, M.R. Aires-Barros, C. Alcántara, H.M. Amaro, Z. Arbib, M. Barbosa, L. Bastiaens, J. Bazaes, Q. Béchet, S. Bolado, L. Bruno, G. Buitrón, J. Carrillo-Reyes, M. Catala, C. Cavinato, H. Čelešnik, P. Chambonnière, R. Congestri, J.M. Coronado, E. D’Hondt, I. de Godos, I. Deniz, M. Dolinar, K. Elst, F. Ertekin, C. Faraloni, J. Fermoso, B. Fernandes, J.M. Fernández-Sevilla, N.R.A. Filho, F. Fischer, N.-U. Frigaard, P.A. García-Encina, M. García-Vaquero, P. Geada, S. Gkelis, C. Gonzalez-Fernandez, L. Gouveia, S. Gudmundsson, A. Catarina Guedes, B. Guieysse, M. Hayes, E. Imamoglu, M. Isleten Hosoglu, P.E. Jensen, J. Kasperoviciene, E. Kendir, M. Klemenčič, M. Koc, J. Koreiviene, R. Lebrero, A. Lorenzo-Hernando, F.X. Malcata, G. Markou, J. Martín-Juárez, J. Masojídek, H. Mazur-Marzec, R.S. Menezes, E. Molina, M. Morales, R. Muñoz, K. Muylaert, A.Z. Nielsen, B.P. Nobre, J. Nogales, Z. Norvill, F. Oancea, A.C. Oliveira, A.M.F. Palavra, P. Pizarro, M. Plouviez, E. Posadas, A. Reis, Y. Sakuragi, C. Sepúlveda, D.P. Serrano, K. Skjånes, H. Skomedal, A.T. Soares, I. Sousa-Pinto, S. Sulcius, J. Teixeira, G. Thomassen, A. Toledo-Cervantes, A. Toruńska-Sitarz, G. Torzillo, I. Tzovenis, A. Ugurlu, S. van Roy, D. Vandamme, V. Vasconcelos, S. Velea, S.P.M Ventura, A.A. Vicente, F. Vieira, G.C. Zittelli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::644cdd81a521fa6741e9ecd96f583157
https://doi.org/10.1016/b978-0-08-101023-5.09989-1

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Whey and Whey Powders: Protein Concentrates and Fractions

Autor: T. Tavares, F.X. Malcata

Several milk and dairy products have been proved as functional foods and consequently aroused considerable interest from the dairy industry. In particular, whey obtained as a by-product of cheese production is being touted as functional food with sev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e15cadab563f125a146dd0f622a8b69
https://doi.org/10.1016/b978-0-12-384947-2.00748-0