Functional properties of food components /
Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage, J. M. Quintana, G. Lorenzo, N. E. Zaritzky and A. N. Califano - Influence of pH-calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions, J. R. Wagner and...
Guardado en:
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| Autor Corporativo: | |
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
India :
Research Signpost,
2007.
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 01794Cam#a22002413a#4500 | ||
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| 008 | 080520s2007||||ag |||||||||||||||||eng d | ||
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| 040 | |a AR-LpUFI |b spa |c AR-LpUFI | ||
| 080 | |a 663:664 | ||
| 100 | 1 | |a Lupano, Cecilia E., |e ed. |9 299680 | |
| 245 | 1 | 0 | |a Functional properties of food components / |c Cecilia E. Lupano, editor. |
| 260 | |a India : |b Research Signpost, |c 2007. | ||
| 300 | |a 157 p. | ||
| 520 | 2 | |a Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage, J. M. Quintana, G. Lorenzo, N. E. Zaritzky and A. N. Califano - Influence of pH-calcium relationship on soybean proteins-lecithin interaction and stability of oil in water (O/W) emulsions, J. R. Wagner and M. C. Tomás - Effect of freezing on stability of soy proteins and sodium caseinate oil-in-water emulsions, Gonzalo G. Palazolo and Jorge R. Wagner - Thermal properties of soybean whey and its proteins, Pablo A. Sobral and Jorge R. Wagner - Cheese rheology and texture, Nora C. Bertola and Alicia E. Bevilacqua - Properties of biscuits and whey protein concentrate gels with honey, Paula A. Conforti, Diego K. Yamul and Cecilia E. Lupano - Crystallisation of honey, Cecilia E. Lupano - Encapsulation of active compounds: ionic gelation and co-crystallization as case studies, Lorena Deladino, Alba Navarro and Miriam Martino. | |
| 650 | 4 | |a ALIMENTOS |9 262721 | |
| 650 | 4 | |a PROPIEDADES DE LOS ALIMENTOS |9 299681 | |
| 710 | 2 | |a Universidad Nacional de La Plata. Facultad de Ciencias Exactas. |b Centro de Investigación y Desarrollo en Criotecnología de Alimentos. |g CIDCA. |9 299682 | |
| 929 | |a 35591/35592 DON Bevilacqua; 41099 DON Velazquez | ||
| 942 | |c LIB |6 _ | ||
| 999 | |a GEB |c 16340 |d 16340 | ||