Zobrazeno 1 - 9
of 9
pro vyhledávání: '"protan jelly"'
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 78, pp.143-150. ⟨10.1016/j.lwt.2016.12.034⟩
LWT-Food Science and Technology, Elsevier, 2017, 78, pp.143-150. ⟨10.1016/j.lwt.2016.12.034⟩
To improve the sensory quality of Moroccan red press wines, press wines were separately submitted to micro-oxygenation and three fining agents (gelatin, Polyvinylpolypyrrolidone (PVPP) based formulation and pea protein) treatments at the winery Chate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f390e4c4220f783bae0e51a5e371c727
https://doi.org/10.1016/j.lwt.2016.12.034
https://doi.org/10.1016/j.lwt.2016.12.034
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 270, pp.189-195. ⟨10.1016/j.foodchem.2018.07.109⟩
Food Chemistry, Elsevier, 2019, 270, pp.189-195. ⟨10.1016/j.foodchem.2018.07.109⟩
In the present study, composite egg white/gelatin hydrogels were produced and their porosity was increased through the subsequent removal of gelatin by leaching into water. The composite gel with 0.5% gelatin showed a higher degree of swelling than d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5e0b8949f2c18a4fce182346fc4907e
https://pubmed.ncbi.nlm.nih.gov/30174034
https://pubmed.ncbi.nlm.nih.gov/30174034
Autor:
Anne Duconseille, Véronique Santé-Lhoutellier, Fabrice Audonnet, Thierry Astruc, Frank Wien, Amidou Traore, Matthieu Réfrégiers
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Food Hydrocolloids, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Food Hydrocolloids, Elsevier, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Food Hydrocolloids, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩
Gelatin is used to make hard capsules and has to meet strict dissolution specifications to guarantee homogeneous drug delivery. The aging of gelatin induces a decrease of its dissolution rate due to the formation of intra- and intermolecular cross-li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a97d9b3bd84d4138b8544b885a500cdb
https://hal.archives-ouvertes.fr/hal-01608331
https://hal.archives-ouvertes.fr/hal-01608331
Autor:
Duconseille, Anne, Pages, Guilhem, Traikiac, M., Lagrée, Marie, Jousse, Cyril, Quintana, N., Astruc, Thierry, Sante-Lhoutellier, Veronique
Publikováno v:
1. Journées Grand Sud de RMN
1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016
1. Journées Grand Sud de RMN, May 2016, Montpellier, France. 2016
The gelatin is an animal protein that comes from collagen skin or bone. It is used in pharmaceutical industry to make hard capsules. The variations of environmental conditions of production applied to the collagen and therefore gelatin may have an im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19c3b4360f103380f9c4d2e4f6bcca7e
https://hal.science/hal-01602923
https://hal.science/hal-01602923
Autor:
Anne Duconseille, Amidou Traore, Fabrice Audonnet, Thierry Astruc, Veronique Sante-Lhoutellier
Publikováno v:
16th. Food Colloids Conference
16. Food Colloids Conference
16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands
HAL
16. Food Colloids Conference
16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands
HAL
Pig skins gelatin results of the collagen solubilization. Gelatin is used, amongst other applications, in the pharmaceutical industry to make hard capsules. Raw gelatin, on delivery, contains about 8-12% of water [1] and is a partially-crystalline po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::99f2e4185844445514e8f036db3e7053
https://hal.archives-ouvertes.fr/hal-01602216
https://hal.archives-ouvertes.fr/hal-01602216
Publikováno v:
Sensors 12 (16), . (2016)
Sensors (Basel, Switzerland)
Sensors; Volume 16; Issue 12; Pages: 2197
Sensors, Vol 16, Iss 12, p 2197 (2016)
Sensors
Sensors, MDPI, 2016, 16 (12), ⟨10.3390/s16122197⟩
Sensors (Basel, Switzerland)
Sensors; Volume 16; Issue 12; Pages: 2197
Sensors, Vol 16, Iss 12, p 2197 (2016)
Sensors
Sensors, MDPI, 2016, 16 (12), ⟨10.3390/s16122197⟩
The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6b9b59ce3901092c3546600f432c16
http://prodinra.inra.fr/record/384342
http://prodinra.inra.fr/record/384342
Publikováno v:
29. EFFoST International Conference
29. EFFoST International Conference, Nov 2015, Athene, Greece
2015; 29. EFFoST International Conference, Athene, GRC, 2015-11-10-2015-11-12
HAL
29. EFFoST International Conference, Nov 2015, Athene, Greece
2015; 29. EFFoST International Conference, Athene, GRC, 2015-11-10-2015-11-12
HAL
Gelatin, extracted from the collagen of animal’s skins or bone, is used, amongst other applications, in the pharmaceutical industry to make hard capsules. Dried gelatin contains about 10-12 % water and is a partiallycrystalline polymer being compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8cda69871381d2013d46602e2bd054e7
https://hal.archives-ouvertes.fr/hal-01935635
https://hal.archives-ouvertes.fr/hal-01935635
Autor:
Ibrahim Tawfik, Samar, Jeanson, Sophie, Madec, Marie-Noelle, Famelart, Marie-Hélène, Lortal, Sylvie, Floury, Juliane
Publikováno v:
Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles
Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010
Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010
Modelling is essentially a way of representing processes or phenomena to explain the observed data and to predict behavior under different conditions. Very few data is available about small solutes diffusion in cheese and in particular how cheese mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0234003d7072b75f3d1a2623220a8dfc
https://hal.archives-ouvertes.fr/hal-01454408
https://hal.archives-ouvertes.fr/hal-01454408
Publikováno v:
European Biophysics Journal
European Biophysics Journal, Springer Verlag (Germany), 2000, 29 (3), pp.159-164. ⟨10.1007/s002490000078⟩
European Biophysics Journal, Springer Verlag (Germany), 2000, 29 (3), pp.159-164. ⟨10.1007/s002490000078⟩
Proton magnetic resonance was used to characterize the dynamics of water in gelatin. Both sol and gel states were investigated. Transverse relaxation rates (R-2) were dependent on the proton frequency measurement. (R-2) measured with the Carr-Purcell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e35b1bd9141f3308bf4cdd8e88a1fe
https://pubmed.ncbi.nlm.nih.gov/10968207
https://pubmed.ncbi.nlm.nih.gov/10968207