X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
acinetobacter pittii (1) 1
analysis (1) 1
behavior (1) 1
carrageenin (1) 1
chocolate (1) 1
cocoa (1) 1
engineering, chemical (1) 1
flavored dairy beverages (1) 1
flow properties (1) 1
food (1) 1
food science & technology (1) 1
functional-properties (1) 1
gels (1) 1
gum (1) 1
heat-induced gelation (1) 1
hydrocolloids (1) 1
isolate (1) 1
kluyveromyces marxianus (1) 1
mexican cajeta (1) 1
milk proteins (1) 1
nopal cladodes (1) 1
opuntia ficus-indica (1) 1
pea protein (1) 1
peas (1) 1
physicochemical properties (1) 1
rheology (1) 1
sensory properties (1) 1
water (1) 1
whey protein (1) 1
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Biotechnology Reports, ISSN 2215-017X, 12/2019, Volume 24, p. e00384
In the present work the effect of three factors: pH, temperature and type of microorganism using a factorial design 3 x2 was evaluated on: growth, total... 
Nopal cladodes | Kluyveromyces marxianus | Opuntia ficus-indica | Acinetobacter pittii
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 04/2012, Volume 109, Issue 3, pp. 467 - 474
► Whey/pea protein-based products can be formulated with κ-carrageenan and xanthan gum. ► Pea protein conferred higher viscosity and elasticity to systems than... 
Sensory properties | Whey protein | Pea protein | Hydrocolloids | Rheology | GELS | HEAT-INDUCED GELATION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | ISOLATE | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | GUM | WATER | FOOD | Peas | Milk proteins | Carrageenin | Cocoa | Analysis | Chocolate
Journal Article
American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010, 2010, Volume 7, pp. 5894 - 5909
Conference Proceeding
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.