skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Global Market for Dairy Proteins
Global Market for Dairy Proteins
Material Type:
Artigo 		Adicionar ao Meu Espaço

Global Market for Dairy Proteins

Lagrange, Veronique ; Whitsett, Dacia ; Burris, Cameron

Journal of food science, 2015-03, Vol.80 (S1), p.A16-A22 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
2
Invited review: Understanding the behavior of caseins in milk concentrates
Invited review: Understanding the behavior of caseins in milk concentrates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Invited review: Understanding the behavior of caseins in milk concentrates

Corredig, Milena ; Nair, Pulari Krishnakutty ; Li, Ying ; Eshpari, Hadi ; Zhao, Zhengtao

Journal of dairy science, 2019-06, Vol.102 (6), p.4772-4782 [Periódico revisado por pares]

United States: Elsevier Inc

Texto completo disponível

Citações Citado por
3
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, 2020-03, Vol.121, p.109044, Article 109044 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
4
Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Material Type:
Artigo 		Adicionar ao Meu Espaço

Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Felix da Silva, Denise ; Tziouri, Danai ; Ahrné, Lilia ; Bovet, Nicolas ; Larsen, Flemming Hofmann ; Ipsen, Richard ; Hougaard, Anni Bygvrå

Journal of food engineering, 2020-04, Vol.270, p.109763, Article 109763 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
5
Milk fat influences proteolytic enzyme activity of dairy Pseudomonas species
Milk fat influences proteolytic enzyme activity of dairy Pseudomonas species
Material Type:
Artigo 		Adicionar ao Meu Espaço

Milk fat influences proteolytic enzyme activity of dairy Pseudomonas species

Zhang, Dong ; Palmer, Jon ; Teh, Koon Hoong ; Calinisan, Miranda Maru Angeli ; Flint, Steve

International journal of food microbiology, 2020-05, Vol.320, p.108543-108543, Article 108543 [Periódico revisado por pares]

Netherlands: Elsevier B.V

Texto completo disponível

Citações Citado por
6
Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure
Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure
Material Type:
Artigo 		Adicionar ao Meu Espaço

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Silva, Juliana V C ; O'Mahony, James A

International journal of dairy technology, 2017-05, Vol.70 (2), p.277-286 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
7
Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability
Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability
Material Type:
Artigo 		Adicionar ao Meu Espaço

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability

Lin, Yingchen ; Kelly, Alan L. ; O'Mahony, James A. ; Guinee, Timothy P.

Journal of dairy science, 2017-02, Vol.100 (2), p.908-918 [Periódico revisado por pares]

United States: Elsevier Inc

Texto completo disponível

Citações Citado por
8
Storage stability of powdered dairy ingredients: a review
Storage stability of powdered dairy ingredients: a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Storage stability of powdered dairy ingredients: a review

Phosanam, Arissara ; Chandrapala, Jayani ; Zisu, Bogdan ; Adhikari, Benu

Drying technology, 2021-08, Vol.39 (11), p.1529-1553 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

Texto completo disponível

Citações Citado por
9
Ultrasonic processing of dairy systems in large scale reactors
Ultrasonic processing of dairy systems in large scale reactors
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ultrasonic processing of dairy systems in large scale reactors

Zisu, Bogdan ; Bhaskaracharya, Raman ; Kentish, Sandra ; Ashokkumar, Muthupandian

Ultrasonics sonochemistry, 2010-08, Vol.17 (6), p.1075-1081 [Periódico revisado por pares]

Netherlands: Elsevier B.V

Texto completo disponível

Citações Citado por
10
Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants
Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants
Material Type:
Artigo 		Adicionar ao Meu Espaço

Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants

Strieder, Monique Martins ; Landim Neves, Maria Isabel ; Silva, Eric Keven ; Meireles, Maria Angela A.

Journal of food engineering, 2021-06, Vol.299, p.110512, Article 110512 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (2.560)
  2. Revistas revisadas por pares (1.373)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (2.219)
  2. magazinearticle  (315)
  3. Book Chapters  (161)
  4. Newsletter Articles  (106)
  5. Livros  (33)
  6. Recursos Textuais  (24)
  7. Anais de Congresso  (22)
  8. Artigos de Jornal  (8)
  9. Dissertações  (5)
  10. Reports  (3)
  11. Resenhas  (3)
  12. Standards  (1)
  13. Videos  (1)
  14. Conjunto de Dados  (1)
  15. Verbetes  (1)
  16. Mais opções open sub menu

Idioma 

  1. Inglês  (2.801)
  2. Japonês  (85)
  3. Português  (37)
  4. Alemão  (28)
  5. Tailandês  (19)
  6. Espanhol  (19)
  7. Tcheco  (6)
  8. Chinês  (4)
  9. Africâner  (4)
  10. Eslovaco  (3)
  11. Italiano  (3)
  12. Francês  (2)
  13. Árabe  (2)
  14. Dinamarquês  (2)
  15. Indonésio  (1)
  16. Russo  (1)
  17. Turco  (1)
  18. Holandês  (1)
  19. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.