Comparison of polysaccharide degradations by dynamic high-pressure homogenization
- Autor
- VILLAY, A1 ; LAKKIS DE FILIPPIS, F2 ; PICTON, L2 ; LE CERF, D2 ; VIAL, C1 ; MICHAUD, P1
[1] Clermont Universite, Universite Blaise Pascal, Laboratoire de Génie Chimique et Biochimique, Polytech' Clermont Ferrand, 24 avenue des Landais BP206, 63174 Aubière, France
[2] Université de Rouen, Laboratoire Polymères, Biopolymères, Surfaces, CNRS-UMR 6270 & FR3038, 76821 Mont Saint-Aignan, France - Fuente
Food hydrocolloids. 2012, Vol 27, Num 2, pp 278-286, 9 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Critical overlap concentration High-pressure homogenization Polysaccharide
- Palabra clave (fr)
- Concentration Dégradation Haute pression Polyoside Traitement physique
- Palabra clave (in)
- Concentration Degradation High pressure Polysaccharide Physical dressing
- Palabra clave (es)
- Concentración Degradación Alta presión Poliósido Procesamiento físico
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26212296
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
10.1016/j.foodhyd.2011.10.003 
https://dx.doi.org/10.1016/j.foodhyd.2011.10.003
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