Zobrazeno 1 - 4
of 4
pro vyhledávání: '"citrate de calcium"'
Autor:
Frédéric Gaucheron, Arlette Leduc, Anne-Cécile Santellani, Anne Dolivet, Romain Jeantet, I. Tuler-Perrone, Pierre Schuck, Gaëlle Tanguy
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd10b11d592fc6d2daadc525a21dcfa8
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
https://hal.archives-ouvertes.fr/hal-01860007/file/S096399691830615X.pdf
Autor:
Lorieau, Lucie, Le Roux, Linda, Hazart, E., Ligneul, A., Dupont, Didier, Gaucheron, Frederic, Floury, Juliane
Publikováno v:
5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017
Calcium is an essential mineral for the organism. Numerous calcium sources are available to enrich food products, but only calcium carbonate has been well studied. Calcium bioaccessibility depends mainly on solubility. Furthermore in vitro digestion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::49b099443b4c753da3efa87dd78f94cb
https://hal.archives-ouvertes.fr/hal-01499058
https://hal.archives-ouvertes.fr/hal-01499058
Autor:
Gore, Ecaterina
Une caractéristique nutritionnelle peu connue des fromages est leur potentiel acidifiant, qui se révèle au cours du métabolisme et, à long terme, est susceptible d’induire des effets délétères sur la santé du consommateur. Malgré des cons
Externí odkaz:
http://www.theses.fr/2016CLF22714
Autor:
Gore, Ecaterina
Publikováno v:
Ingénierie des aliments. Université Blaise Pascal (Clermont Ferrand 2), 2016. Français
A disregarded nutritional feature of cheeses is their acid-forming potential wheningested, associated with deleterious effects for consumers’ health. Despite the well-knownpathophysiological consequences, very few studies investigated the acidifyin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05f6f9c6e43176c5a61951f643905f76
https://hal.archives-ouvertes.fr/tel-02331414
https://hal.archives-ouvertes.fr/tel-02331414