Add to ORKGThesis (Ph.D.), Department of Food Science and Human Nutrition, Washington State UniversityDepartment of Food Science, Washington State Universit
Non-thermal technologies, such as High Hydrostatic Pressure (HHP), are able to induce extensive chan...
Polysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic polymers, hav...
High Pressure Processing (HPP) is a novel non-thermal food processing technology in which the produc...
SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023282 / BLDSC - British Library D...
U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglo...
Hydrostatic pressure effects on whey protein/lactose mixtures were recorded with subsequent analysis...
The impacts of dynamic high-pressure (DHP) pretreatment and post-treatment (100 MPa) on the physicoc...
High pressure technology is the outcome of consumer demand for better quality control of processed f...
5; a The effects that high hydrostatic pressure exerts on food proteins have been studied for more t...
We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein...
Nutritional value in addition to diverse physico-chemical and functional properties make whey protei...
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of gene...
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergeni...
<p>The aim of the study was to determine the influence of pressure in high-pressure-high-temperature...
Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey p...
Non-thermal technologies, such as High Hydrostatic Pressure (HHP), are able to induce extensive chan...
Polysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic polymers, hav...
High Pressure Processing (HPP) is a novel non-thermal food processing technology in which the produc...
SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023282 / BLDSC - British Library D...
U radu su provedena ispitivanja funkcionalnih svojstava netretiranih sirutkinih proteina (β-laktoglo...
Hydrostatic pressure effects on whey protein/lactose mixtures were recorded with subsequent analysis...
The impacts of dynamic high-pressure (DHP) pretreatment and post-treatment (100 MPa) on the physicoc...
High pressure technology is the outcome of consumer demand for better quality control of processed f...
5; a The effects that high hydrostatic pressure exerts on food proteins have been studied for more t...
We show that application of high hydrostatic pressure (600 MPa for 15 min) on condensed whey protein...
Nutritional value in addition to diverse physico-chemical and functional properties make whey protei...
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of gene...
Whey proteins, due to their high nutritional value, are generally hydrolyzed to reduce the allergeni...
<p>The aim of the study was to determine the influence of pressure in high-pressure-high-temperature...
Hydrostatic pressure has been demonstrated to induce major changes in secondary structure of whey p...
Non-thermal technologies, such as High Hydrostatic Pressure (HHP), are able to induce extensive chan...
Polysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic polymers, hav...
High Pressure Processing (HPP) is a novel non-thermal food processing technology in which the produc...