Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Katrin Heinzelmann"'
Autor:
Knut Franke, Katrin Heinzelmann
Publikováno v:
International Dairy Journal. 18:928-931
A mechanical–thermal treatment was applied to improve processing suitability of spray-dried milk powders for milk chocolate manufacture. Skimmed and whole milk powder were treated in a twin-screw extruder at 75 °C. A die was not installed to avoid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639112cb3c430e856606fb5b971931d7
https://doi.org/10.1016/j.idairyj.2008.03.013
https://doi.org/10.1016/j.idairyj.2008.03.013
Publikováno v:
Chemie Ingenieur Technik. 74:1633-1636
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33a612d42f55ed21326f6e7ddd99af3e
https://doi.org/10.1002/1522-2640(20021115)74:11<1633::aid-cite1633>3.0.co
https://doi.org/10.1002/1522-2640(20021115)74:11<1633::aid-cite1633>3.0.co
Publikováno v:
European Journal of Lipid Science and Technology. 102:114-121
(N-3)-Polyunsaturated fatty acids (PUFAs) reduce the risk of coronary heart disease. Cold sea water plankton and plankton-consuming fish are known sources of (n-3)-PUFAs. Enriching normal food components with fish oil is a tool for increasing the int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e5ac6d88ccae58e5994c355c671262
https://doi.org/10.1002/(sici)1438-9312(200002)102:2<114::aid-ejlt114>3.0.co
https://doi.org/10.1002/(sici)1438-9312(200002)102:2<114::aid-ejlt114>3.0.co
Autor:
Katrin Heinzelmann, Knut Franke
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 12:223-229
Epidemiological investigations show that n-3-polyunsaturated fatty acids (PUFA) have a protective effect with respect to coronary heart disease. For a long time fish oil has been known as a source of PUFA. The successful incorporation of fish oil int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8efd4caca06d1a759f6aa041533ef33
https://doi.org/10.1016/s0927-7765(98)00077-0
https://doi.org/10.1016/s0927-7765(98)00077-0
Publikováno v:
Food / Nahrung. 38:478-490
In der vorliegenden Arbeit wurden verschiedene Proteine wie Ackerbohnen-, Sojabohnen- und Eiklarprotein einer Hochdruckbehandlung im Hochdruckhomogenisator bei 1,5 · 108 Pa unterzogen. Die funktionellen Eigenschaften der erhaltenen Produkte wie Scha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b7a77cd9acbe837406be662141d038b
https://doi.org/10.1002/food.19940380504
https://doi.org/10.1002/food.19940380504
Publikováno v:
Scopus-Elsevier
Dried microencapsulated fish oils (DMFO) were obtained by freeze-drying and the influence of various process parameters on oxidative stability was evaluated. Standard emulsions were composed of sandeel oil, sodium caseinate and lactose, homogenised b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c0fcd48b0d3f2e29e2123640dff17b
http://www.scopus.com/inward/record.url?eid=2-s2.0-0002144537&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0002144537&partnerID=MN8TOARS
