Zobrazeno 1 - 10
of 19
pro vyhledávání: '"J. Gigli"'
Publikováno v:
Chemical Engineering Transactions, Vol 17 (2009)
Not available.
Externí odkaz:
https://doaj.org/article/d23b594e0e824bec93783f758e26ded3
Publikováno v:
Food Hydrocolloids. 23:2125-2131
Surface aggregating soy protein-pectin solutions are used in the production of biodegradable films intended for food packaging applications. Structural properties of the surface biopolymer network influence the engineering properties of the films, su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b72fc4669f7b46fee3af81ffe4af641
https://doi.org/10.1016/j.foodhyd.2009.05.012
https://doi.org/10.1016/j.foodhyd.2009.05.012
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 96:258-263
The purpose of the present work is to highlight potentiality of chemometric interpretation of consolidated instrumental food texture evaluations. In this study, back-extrusion tests were carried out on industrial-made whipped dairy creams. Mechanical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::965cc781b6c321881d744d1e87fa7484
https://doi.org/10.1016/j.chemolab.2009.02.011
https://doi.org/10.1016/j.chemolab.2009.02.011
Publikováno v:
Journal of Cereal Science. 48:413-419
A combined acoustic–mechanical technique was employed to simultaneously characterise in uniaxial compression mode the texture properties of commercial toasted sliced breads and laboratory-made ones that were made by modifying the amount of sucrose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6fb48fe9b9da0b6c16bcc6b275f3c9
https://doi.org/10.1016/j.jcs.2007.09.016
https://doi.org/10.1016/j.jcs.2007.09.016
Publikováno v:
Journal of Food Engineering. 84:420-429
The espresso coffee beverage is a polyphasic colloidal system, in which the liquid phase is topped by a wet foam of tiny sphere-shaped gas bubbles. Each sphere is surrounded by a liquid film (lamellae) that isolates it from its neighbours and that ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15f25cc4cfb9c707960883d0f2e93f4b
https://doi.org/10.1016/j.jfoodeng.2007.06.001
https://doi.org/10.1016/j.jfoodeng.2007.06.001
Publikováno v:
Chemometrics and Intelligent Laboratory Systems. 86:52-59
Crispness is a salient textural property for most fresh and dry food products. Its loss, due to the adsorption of moisture, is a major cause of rejection by consumer. Crispness is related to food structure and its mechanical properties by the capabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c28217f72167694b2e262237768cbd4c
https://doi.org/10.1016/j.chemolab.2006.08.005
https://doi.org/10.1016/j.chemolab.2006.08.005
Publikováno v:
AIP Conference Proceedings.
Organic electronic devices are extremely sensitive to moisture and they need to be protected through the adoption of an encapsulation package. The use of suitable getter materials can maintain the moisture concentration at an extremely low values, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e90347158ca0e4563b32a42cd23fe0b
https://doi.org/10.1063/1.4738422
https://doi.org/10.1063/1.4738422
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2009, 23 (5), pp.1406-1412. ⟨10.1016/j.foodhyd.2008.09.015⟩
Food Hydrocolloids, Elsevier, 2009, 23 (5), pp.1406-1412. ⟨10.1016/j.foodhyd.2008.09.015⟩
International audience; The rheological behaviour of biopolymer gels is commonly investigated by means of small amplitude oscillatory measurements. This consolidated approach was used in the present paper to characterize the influence of ionic streng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80432524154027b353fa307bbd105da0
https://hal.inrae.fr/hal-02665191
https://hal.inrae.fr/hal-02665191
Publikováno v:
13th World Congress of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37444146125a9b70928f42adc248112c
https://doi.org/10.1051/iufost:20060873
https://doi.org/10.1051/iufost:20060873
Publikováno v:
XIII. Congressus Internationalis Dermatologiae ISBN: 9783642494550
XIII. Congressus Internationalis Dermatologiae
XIII. Congressus Internationalis Dermatologiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fed6a48b94b0b44f9599dd67151324
https://doi.org/10.1007/978-3-642-49735-3_695
https://doi.org/10.1007/978-3-642-49735-3_695