Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Raul Flaviu Petrut"'
Autor:
Christophe Blecker, Souhail Besbes, Julien Bauwens, Amal Ben Amira, Frédéric Francis, Hamadi Attia, Raul Flaviu Petrut, Ines Makhlouf
Publikováno v:
Food Chemistry. 225:258-266
In the present paper, techno-functional properties of rennet derived from C. cardunculus, prepared at various pH (from 3 to 6), were investigated. It was found that the extract prepared at pH 3 had the best milk-clotting properties (MCA/PA ratio). It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92426fd25ddaed985f9df3b3c3058042
https://doi.org/10.1016/j.foodchem.2017.01.040
https://doi.org/10.1016/j.foodchem.2017.01.040
Autor:
Raul Flaviu Petrut, Aurore Richel, Sébastien Gillet, Mario Aguedo, Christophe Blecker, Paul T. Anastas, Gilles Olive
Publikováno v:
International Journal of Biological Macromolecules. 96:550-559
Two fractions of carob galactomannans (GM25 and GM80) were extracted at respectively 25 °C and 80 °C from crude locust bean gum. Those fractions having slightly different chemical structures, previously characterized, were studied for their viscosi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dee45b1d7b6ffd46027abe61511ae1a
https://doi.org/10.1016/j.ijbiomac.2016.12.057
https://doi.org/10.1016/j.ijbiomac.2016.12.057
Autor:
Sabine Danthine, Christophe Blecker, Eckhard Flöter, S. Deckers, Raul Flaviu Petrut, Sophie Delacharlerie
Publikováno v:
LWT - Food Science and Technology. 72:552-558
Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4102300b5e77865facc0575872af486
https://doi.org/10.1016/j.lwt.2016.04.043
https://doi.org/10.1016/j.lwt.2016.04.043
Publikováno v:
International Journal of Research in Engineering and Technology. :247-260
In the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this work was to identify the crystallization and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bacb0229a9e427fd7ce5612a904171a1
https://doi.org/10.15623/ijret.2016.0506046
https://doi.org/10.15623/ijret.2016.0506046
Publikováno v:
Advances in Colloid and Interface Science. 229:25-33
Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::287f47161e05a314e9fcdd930d6c48c1
https://doi.org/10.1016/j.cis.2015.12.004
https://doi.org/10.1016/j.cis.2015.12.004