Zobrazeno 1 - 10
of 65
pro vyhledávání: '"I. Pérez-Munuera"'
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S109-S112 (2009)
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after the treatments was too studied. After all the treat
Externí odkaz:
https://doaj.org/article/5a8e8a440c4744b5ae955a7f7b5e8efb
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S290-S292 (2009)
Proteins, lipids and structural changes in white sauces after being stored at -18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl. The acidity gra
Externí odkaz:
https://doaj.org/article/b964ab08eb5046e18d14f0e9af1fae2a
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S271-S273 (2009)
The aim of this work was to study the main chemical changes in the protein fraction (SDS-PAGE) and the microstructure (TEM) of whole liquid egg treated with HPH and stored one week at 4°C. In the electrophoretic study, no changes were observed after
Externí odkaz:
https://doaj.org/article/b8ff526f018a4d27aa9bc90ad47e66af
Publikováno v:
Journal of Food Science. 73:E356-E362
Quality of rehydrated products is a key aspect linked to rehydration conditions. To assess the effect of rehydration temperature on some quality parameters, experiments at 20 and 70 degrees C were performed with convective dried and freeze-dried Bole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9e59dcda5550d850b869b157fc22c97
https://doi.org/10.1111/j.1750-3841.2008.00913.x
https://doi.org/10.1111/j.1750-3841.2008.00913.x
Publikováno v:
Food Science and Technology International. 5:515-521
The microstructure of some Spanish cheeses and the main microstructural modifications caused by freezing are studied by scanning electron microscopy (SEM). In cured and pressed cheeses such as Manchego and Mahón cheeses, the protein matrix constitut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51cf52d12532717d519b7e00b1b0e8b6
https://doi.org/10.1177/108201329900500610
https://doi.org/10.1177/108201329900500610
Publikováno v:
Food Science and Technology International. 4:189-197
The microstructure of the sweet almond (variety Marcona) and the most important microstruc tural changes caused after roasting (150 °C, 45 min) and soaking (H2O and NaCl 5%, 24 h) were studied by scanning electron microscopy (SEM). The majority of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::034b7873ea372e48c097716a400a05a4
https://doi.org/10.1177/108201329800400305
https://doi.org/10.1177/108201329800400305
Publikováno v:
Journal of the Science of Food & Agriculture; Apr2003, Vol. 83 Issue 5, p425, 5p
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