- Weitere Titel
-
Pflanzenproteingele als Binder in Fleischersatzprodukten
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
Hohenheim, Universität Hohenheim, Dissertation, 2023
- Schlagwort
-
Lebensmitteltechnologie
Bindemittel
Fleischersatz ; Sojabohne ; Gluten ; Bindemittel ; Proteine
- Ereignis
-
Veröffentlichung
- (wo)
-
Hohenheim
- (wer)
-
Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
- (wann)
-
2023
- Urheber
- Beteiligte Personen und Organisationen
-
Weiss, Jochen
- URN
-
urn:nbn:de:bsz:100-opus-22329
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:26 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
- Herz, Eva
- Weiss, Jochen
- Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
Entstanden
- 2023
Ähnliche Objekte (12)
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Valorization of plant proteins for meat analogues design—a comprehensive review
Natural, Enjoyable, and Finnish: Social Representations of Eating Meat in Finnish Meat Product Advertisements
Investigations into Simplified Analogues of the Herbicidal Natural Product (+)‐Cornexistin
Conformationally Constrained Sialyl Analogues as New Potential Binders of h‐CD22
Meats
MEAT
MEAT
MEAT
A novel endoscopic submucosal dissection training model using skinned chicken meat with gel
Meat label information: Effects of separate versus conjoint presentation on product evaluation
Product design and engineering : formulation of gels and pastes
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Valorization of plant proteins for meat analogues design—a comprehensive review
Natural, Enjoyable, and Finnish: Social Representations of Eating Meat in Finnish Meat Product Advertisements
Investigations into Simplified Analogues of the Herbicidal Natural Product (+)‐Cornexistin
Conformationally Constrained Sialyl Analogues as New Potential Binders of h‐CD22
Meats
MEAT
MEAT
MEAT
A novel endoscopic submucosal dissection training model using skinned chicken meat with gel
Meat label information: Effects of separate versus conjoint presentation on product evaluation
Product design and engineering : formulation of gels and pastes
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues
Valorization of plant proteins for meat analogues design—a comprehensive review
Natural, Enjoyable, and Finnish: Social Representations of Eating Meat in Finnish Meat Product Advertisements
Investigations into Simplified Analogues of the Herbicidal Natural Product (+)‐Cornexistin
Conformationally Constrained Sialyl Analogues as New Potential Binders of h‐CD22
Meats
MEAT
MEAT
MEAT
A novel endoscopic submucosal dissection training model using skinned chicken meat with gel
Meat label information: Effects of separate versus conjoint presentation on product evaluation