Zobrazeno 1 - 10
of 22
pro vyhledávání: '"HM Bau"'
Publikováno v:
International Journal of Food Science and Technology. 31:85-90
To obtain proteins from OO rapeseed meal for use in human food, a first step was realized by fermentation with Rhizopus oligosporus sp-T3. The meal's fermentation during 40 h resulted in degradation of 84% of carbohydrates, 30% of lignin and other po
Publikováno v:
Reproduction Nutrition Development. 33:89-98
For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal tr
Publikováno v:
Food Macromolecules and Colloids ISBN: 9780854047000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f56b8fcf759900e4a7b38f3887605629
https://doi.org/10.1039/9781847550873-00356
https://doi.org/10.1039/9781847550873-00356
Publikováno v:
Reproduction Nutrition Development
Reproduction Nutrition Development, EDP Sciences, 1990, 30 (5), pp.611-618
Reproduction Nutrition Development, EDP Sciences, 1990, 30 (5), pp.611-618
Soybean may be useful in diets for the prevention of cardiovascular disease and the treatment of type II hyperlipoproteinemia as it lowers blood cholesterol levels. However, unpleasant organoleptic qualities and the presence of antinutritional substa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66b47bda1d9656cef0283dcbed2860ff
https://hal.archives-ouvertes.fr/hal-00899293
https://hal.archives-ouvertes.fr/hal-00899293
Publikováno v:
Reproduction Nutrition Development. 36:409-410
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 18:274-279
Soy protein isolate extracted from hexane-defatted nontoasted soybean flakes, containing 92.8% protein, was tested for its gel forming properties in order to obtain a viscous solution adapted to the preparation of certain nutritive beverages, similar
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 19:95-103
In view of extending the utilization and versatility of rapeseed proteins in human food, a comparison was made for two different varieties “OO” and “Jet Neuf” from the viewpoint of the effects of processing conditions for the preparation of n
Publikováno v:
Journal of the American Oil Chemists' Society. 60:1141-1148
A comparison was made of the different technological treatments for the preparation of colorless sunflower protein products from the viewpoint of the effect of processing conditions on the extraction yield of nitrogen and lipid, chemical, physicochem
Autor:
Guermani-Nicolle L; INSERM Unité 308, Nancy, France., Villaume C, Bau HM, Schwertz A, Nicolas JP, Mejean L
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2001; Vol. 56 (3), pp. 239-49.