Impact of a thermal treatment on the physico-chemical and emulsifying properties of egg yolk
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783183129140
- Maße
-
21 cm
- Umfang
-
XX, 199 S.
- Ausgabe
-
Als Ms. gedr.
- Sprache
-
Englisch
- Anmerkungen
-
Ill., graph. Darst.
Literaturverz. S. 187 - 199
Zugl.: München, Techn. Univ., Diss., 2007
- Erschienen in
-
Fortschrittberichte VDI / 14 / Verein Deutscher Ingenieure ; Nr. 129, 14
- Schlagwort
-
Dotter
Pasteurisieren
Denaturieren
Emulgieren
Dotter
Denaturieren
Emulgator
Physikalisch-chemische Eigenschaft
- Ereignis
-
Veröffentlichung
- (wo)
-
Düsseldorf
- (wer)
-
VDI-Verl.
- (wann)
-
2008
- Urheber
-
Guilmineau, Fabien
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 14:07 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Guilmineau, Fabien
- VDI-Verl.
Entstanden
- 2008
Ähnliche Objekte (12)
Interfacial Behaviour of Egg Yolk Extracts
Characteristics of liposomes derived from egg yolk
Revisiting egg yolk involvement in children’s food allergy to egg
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
Differences in allergic symptoms after the consumption of egg yolk and egg white
Pigment processing : physico-chemical principles
Pigment processing : physico-chemical principles
Chicken egg yolk antibodies, production and application : IgY-technology
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Interfacial Behaviour of Egg Yolk Extracts
Characteristics of liposomes derived from egg yolk
Revisiting egg yolk involvement in children’s food allergy to egg
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
Differences in allergic symptoms after the consumption of egg yolk and egg white
Pigment processing : physico-chemical principles
Pigment processing : physico-chemical principles
Chicken egg yolk antibodies, production and application : IgY-technology
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Interfacial Behaviour of Egg Yolk Extracts
Characteristics of liposomes derived from egg yolk
Revisiting egg yolk involvement in children’s food allergy to egg
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
Differences in allergic symptoms after the consumption of egg yolk and egg white
Pigment processing : physico-chemical principles
Pigment processing : physico-chemical principles
Chicken egg yolk antibodies, production and application : IgY-technology
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids