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A rheological evaluation of concentrated casein systems as replacement for gluten : calcium effects

Author
STATHOPOULOS, Costas E1 ; O'KENNEDY, Brendan T2
[1] School ofEnvironmental and Life Sciences, University of Newcastle, PO Box 127, Ourimbah, NSW 2258, Australia
[2] Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
Source

International journal of dairy technology. 2008, Vol 61, Num 4, pp 397-402, 6 p ; ref : 3/4 p

ISSN
1364-727X
Scientific domain
Food science technology
Publisher
Blackwell, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Casein aggregation Gluten-free Rheology Texture calcium caseinate
Keyword (fr)
Agrégation Calcium Caséine Dérivé de la caséine Evaluation Gluten Industrie laitière Propriété rhéologique Remplacement Texture Elément minéral Protéine lait Protéine végétale
Keyword (en)
Aggregation Calcium Casein Caseinate Evaluation Gluten Dairy industry Rheological properties Replacement Texture Inorganic element Milk protein Plant protein
Keyword (es)
Agregación Calcio Caseina Caseina derivado Evaluación Gluten Industria láctea Propiedad reológica Reemplazo Textura Elemento inorgánico Proteína leche Proteína vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

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
20787544

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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