Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Janos Petrusan"'
Autor:
Montse Jorba, Bart Van Droogenbroek, Francesca Lambertini, Stefano Sforza, Mariangela Bencivenni, Janos Petrusan, Jürgen Schöber, Geert Bruggeman, Barbara Prandi, Kathy Elst, Andrea Faccini
Publikováno v:
Food Chemistry. 286:567-575
The nitrogen fraction of 39 food waste streams was characterized by Kjeldahl analysis, amino acid analysis, protein analysis and racemization degree, for assessing their potential for further valorization. For every waste streams the specific nitroge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74ad018b6ee197e60fd919f970014da3
https://doi.org/10.1016/j.foodchem.2019.01.166
https://doi.org/10.1016/j.foodchem.2019.01.166
Autor:
Kolmans, Alicia, Maaß, Henrik, Gruber, Sabine, Zikeli, Sabine, Schmidt-Cotta, Veronica, Krall, Attila, Gabor Bertenyi, Balázs, Bálint, Kelemen, Eszter, Howard, Becky, Vickers, Roger, Rees, Bob, Nathansohn, Claudia, Hudson, Ursula, Styles, David, Costa, Marcela, Barilli, Eleonora, Varandas, Elisete, Oliveira, Beatriz, Hamann, Karen, Rayns, Francis, Conroy, Judith, Ntatsi, Georgia, Savvas, Dimitrios, Humphreys, James, Clavin, Dan, Nonhebel, Iris, Banfield-Zanin, Jen, George, David, Jurka Topol, Trstenjak, Magdalena, Black, Kirsty, Debeljak, Marko, Trajanov, Aneta, Dergan, Tanja, Jsi, Vasconcelos, Marta W, Walter, Martha, Löhrich, Nora, Lehrack, Uwe, Janos Petrusan, Williams, Mike, Saget, Sophie, Weiß, Monika, Slater, Matthew, Silva, Ricardo, Sendim, Alfredo, Iannetta, Pietro, Tran, Fanny
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b59832bb0f6be1ead72eaedd5d37aeda
Autor:
Reiner Stolzenberger, Bernadette Oehen, Dora Drexler, Vlastimil Chour, Heidrun Moschitz, Tomasz Lasocki, Martin Huta, Dagmar Janovská, Andrew Wilkinson, Janos Petrusan, Carlo Leifert, Paul E. Bilsborrow, Heinrich Grausgruber, Nikolaos Volakakis, Peter Kunz, Ismail Cakmak, Gunter Backes, Ilmar Tamm, Martina Eiseltová, Jana Chrpová
Publikováno v:
Impact. 2017:72-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c83a27da1fce09d69323a19fae82ec
https://doi.org/10.21820/23987073.2017.7.72
https://doi.org/10.21820/23987073.2017.7.72
Autor:
Montse Bosch, Augusta Caligiani, Kathy Elst, Janos Petrusan, Tullia Tedeschi, Judith Müller-Maatsch, Bart Van Droogenbroeck, Geert Bruggeman, Mariangela Bencivenni, Stefano Sforza
Publikováno v:
Food Chemistry. :37-45
In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characteriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b698531ca20181c086cb499e3df69700