Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mariana de Sanctis"'
Publikováno v:
Food chemistry. 394
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins lik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dcd77417a10ba4292c0685dbe8e3f27
https://pubmed.ncbi.nlm.nih.gov/35753255
https://pubmed.ncbi.nlm.nih.gov/35753255
Autor:
Julia Piaruchi, Julia Lombardi, Valeria Boeris, Natalia Montellano Duran, Darío Spelzini, María E. Dib, Micaela Galante, Mariana De Sanctis, Germán Ruggieri, Débora Natalia López, Patricia Hilda Risso
Publikováno v:
LWT. 98:485-491
Orange peels, soybean hulls, Ilex paraguariensis and Platanus x hispanica were evaluated as solid substrates in order to produce peptidases from Aspergillus niger NRRL3 (PAN) under solid-state fermentation. The mixture of soybean hulls and orange pee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c69b780e384ce2417666cabd87bec76a
https://doi.org/10.1016/j.lwt.2018.09.013
https://doi.org/10.1016/j.lwt.2018.09.013