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Effect of Cysteine on Lowering Protein Aggregation and Subsequent Hardening of Whey Protein Isolate (WPI) Protein Bars in WPI/Buffer Model Systems

Author
DAN ZHU1 ; LABUZA, Theodore P1
[1] Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States
Source

Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 13, pp 7970-7979, 10 p ; ref : 34 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Whey protein isolate cysteine hardness protein bar shelf life
Keyword (fr)
Agrégation Conservation aliment Cystéine Durcissement Dureté Durée conservation Isolat protéique Modèle Protéine lactosérum Système tampon Aminoacide Protéine lait
Keyword (en)
Aggregation Food preservation Cysteine Hardening Hardness Shelf life Protein isolate Models Whey protein Buffer system Aminoacid Milk protein
Keyword (es)
Agregación Conservación alimento Cisteína Endurecimiento Dureza Tiempo conservación Aislado proteico Modelo Proteína lactosero Sistema amortiguador Aminoácido Proteína leche
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
23010327

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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