Výsledky vyhledávání - "Gerard K. Bédié"

The role of hydrolases in the loss of firmness and of the changes in sugar content during the post-harvest maturation of Carica papaya L. var solo 8

Autor: Rose Koffi-Nevry, Benjamin N. Yao, Mathias K. Oulé, Kablan Tano, Joseph Arul, Gerard K. Bédié, Hubert K. Konan

Publikováno v: Journal of Food Science and Technology. 51:3309-3316

Fruit ripening is associated with many hydrolase activities involved in the softening of the fruit during the maturation. This study investigates the relationship between the loss of firmness along with the changes of sugar content and the enzymatic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e22b645b1e40db078c120b7b7c96a0b4
https://doi.org/10.1007/s13197-012-0858-x

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Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods

Autor: Gerard K. Bédié, Joseph Makhlouf, Sylvie L. Turgeon

Publikováno v: Food Hydrocolloids. 22:836-844

Whey protein isolate (WPI) and low methoxyl pectin (LMP) may form soluble or insoluble complexes depending on polymer ratios, mode of acidification and final pH. WPI and LMP solutions were blended to obtain protein:pectin ratios of 2:1, 1:1 and 1:2 a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bb79f95d503b2630b9fe8665d02e5ddf
https://doi.org/10.1016/j.foodhyd.2007.03.010

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