Butter microencapsulation as affected by composition of wall material and fat
- Author
- PAULETTI, M. S1 ; AMESTOY, P2
[1] Instituto de Tecnología de Alimentos, Facultad de Ingenieria Química, Universidad Nacional del Litoral, CC 266, 3000 Santa Fe, Argentina
[2] Establecimientos Nabisco-Terrabusi, Buenos Aires, Argentina - Source
Journal of food science. 1999, Vol 64, Num 2, pp 279-282 ; ref : 20 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Beurre Effet composition Efficacité Emulsion lipidique Etude expérimentale Etude technicoéconomique Maltodextrine Matière grasse lait Microencapsulation Protéine lactosérum Rendement Séchage pulvérisation Industrie laitière Technologie alimentaire
- Keyword (en)
- Butter Composition effect Efficiency Fat emulsion Experimental study Technicoeconomic study Maltodextrin Milk fat Microencapsulation Whey protein Yield Spray drying Dairy industry Food technology
- Keyword (es)
- Mantequilla Efecto composición Eficacia Emulsión lípida Estudio experimental Estudio técnicoeconómico Maltodextrina Materia grasa leche Microencapsulación Proteína lactosero Rendimiento Secado pulverización Industria láctea Tecnología alimentaria
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1864833
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1999.tb15882.x 
https://dx.doi.org/10.1111/j.1365-2621.1999.tb15882.x
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