Whey proteins as emulsifiers and stabilizers in high-pressure processed dressings : relationship bet - detaljert visning

Whey proteins as emulsifiers and stabilizers in high-pressure processed dressings : relationship between microstructure, sensory properties and aroma release

Annen tittel	Myseproteiner som emulgator og stabilisator i høytrykksprosesserte dressinger : sammenhengen mellom mikrostruktur, sensoriske egenskaper og aromafrigjøring

Utgitt	Ås : Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway , 2004
Omfang	IV, 120 s. : ill.
Opplysninger	Delvis opptrykk av artikler. - Sammendrag på norsk. - Avhandling (dr. scient.) - Norges landbrukshøgskole, Ås, 2004
Emner	Emulsifiers Food technology High pressure technology Hydrolyzed proteins Vis mer... Image analysis Norway Organoleptic analysis Organoleptic properties Sauces Sensors Smell Stabilizers Texture Volatile compounds Whey protein
Dewey	664.3
ISBN	8257505986