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kw.\*:("Blanc oeuf")

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Biochemical studies on lipids of hen's egg during incubation = Etudes biochimiques des lipides de l'œuf de poule pendant l'incubationFARAG, R. S; ABDEL RAHIM, E. A; EL-SHARABASY, A. A. M et al.Grasas y aceites (Sevilla). 1984, Vol 35, Num 1, pp 29-34, issn 0017-3495Article

A mechanism for breaking egg and separating albumen = Une installation pour le cassage des oeufs et la séparation de l'albumenMAHAPATRA, S. K; DAS, H.Journal of food science and technology (Mysore). 1983, Vol 20, Num 3, pp 111-115, issn 0022-1155Article

A method for the preparation of hen egg white beads containing immobilized biocatalysts = Une méthode pour la préparation de lits de blanc d'oeuf de poule contenant des biocatalyseurs immobilisésD'SOUZA, S. F; KAUL, R; NADKARNI, G. B et al.Biotechnology letters. 1985, Vol 7, Num 8, pp 589-592, issn 0141-5492Article

Gelling and color properties of ostrich (Struthio camelus) egg whiteFERNANDEZ-LOPEZ, Juana; MARTINEZ, Alicia; FERNANDEZ-GINES, Jose Maria et al.Journal of food quality. 2006, Vol 29, Num 2, pp 171-183, issn 0146-9428, 13 p.Article

Heat-induced transparent gels prepared from pepsin-treated ovalbumin and egg white = Des gels transparents induits par la chaleur, préparés à partir de blanc d'oeuf et d'ovalbumine traitée par la pepsineKITABATAKE, N; DOI, E.Agricultural and biological chemistry. 1985, Vol 49, Num 8, pp 2457-2458, issn 0002-1369Article

Correlation of the rheological behavior of egg albumen to temperature, pH, and NaCl concentration = Corrélations entre les propriétés rhéologiques de l'albumen de l'oeuf et la température, le pH et la concentration en NaClHOLT, D. L; WATSON, M. A; DILL, C. W et al.Journal of food science. 1984, Vol 49, Num 1, pp 137-141, issn 0022-1147Article

Modification of egg white proteins with oleic acid = Modifications, par l'acide oléique, des protéines du blanc d'œufKING, A. J; BALL, H. R. JR; CATIGNANI, G. L et al.Journal of food science. 1984, Vol 49, Num 5, pp 1240-1244, issn 0022-1147Article

Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels = Formation de progel et de gel et réversibilité de la prise en masse de gels de lactosérum, de soja et d'albumenBEVERIDGE, T; JONES, L; TUNG, M. A et al.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 2, pp 307-313, issn 0021-8561Article

Film forming and foaming behavior of food proteins = Formation de films et comportement au moussage des protéines alimentairesGERMAN, J. B; ÓNEILL, T. E; KINSELLA, J. E et al.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 9, pp 1358-1366, issn 0003-021XArticle

Change of an egg allergen in a white layer cake containing gamma-irradiated egg whiteSEO, Ji-Hyun; LEE, Ju-Woon; LEE, You-Seok et al.Journal of food protection. 2004, Vol 67, Num 8, pp 1725-1730, issn 0362-028X, 6 p.Article

Survival and growth of Campylobacter jejuni in egg yolk and albumen = Survie et croissance de Campylobacter jejuni dans du blanc et du jaune d'oeufCLARK, A. G; BUESCHKENS, D. H.Journal of food protection. 1986, Vol 49, Num 2, pp 135-141, issn 0362-028XArticle

Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels and in hen egg white = Hydrolyse du lactosérum par les cellules entières de Kluyveromyces bulgaricus immobilisées sur gels d'alginate de calcium et sur du blanc d'oeufDECLEIRE, M; VAN HUYNH, N; MOTTE, J. C et al.Applied microbiology and biotechnology. 1985, Vol 22, Num 6, pp 438-441, issn 0175-7598Article

The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko = Effets des additifs (blanc d'oeuf et protéines de soja) sur les propriétés rhéologiques du kamabokoISO, N; MIZUNO, H; SAITO, T et al.Nippon Suisan Gakkaishi. 1985, Vol 51, Num 3, pp 485-488, issn 0021-5392Article

Thermally induced gelation of native and modified egg white-Rheological changes during processing ; final strenghths and microstructures = Gélification, induite par la chaleur, du blanc d'oeuf cru ou modifié. Modification des propriétés rhéologiques au cours de la réaction ; rhéologie et ultrastructure finalesMONTEJANO, J. G; HAMANN, D. D; BALL, H. R. JR et al.Journal of food science. 1984, Vol 49, Num 5, pp 1249-1257, issn 0022-1147Article

Lysozyme separation from egg white by cation exchange column chromatography = Séparation, par chromatographie en colonne échangeuse de cations, du lysozyme du blanc d'oeufLI-CHAN, E; NAKAI, S; SIM, J et al.Journal of food science. 1986, Vol 51, Num 4, pp 1032-1036, issn 0022-1147Article

Optimization approaches to thermally induced egg white lysozyme gel = Approches de l'optimisation du gel de lysozyme de blanc d'oeuf induit thermiquementHAYAKAWA, S; NAKAMURA, R.Agricultural and biological chemistry. 1986, Vol 50, Num 8, pp 2039-2046, issn 0002-1369Article

Immunoreactive glycopeptides separated from pectic hydrolysate of chicken egg white ovomucoid = Les glycopeptides immunoréactifs séparés d'un hydrolysat pepsique d'ovomucoïde de blanc d'oeufMATSUDA, T; GU, J; TSURUTA, K et al.Journal of food science. 1985, Vol 50, Num 3, pp 592-594, issn 0022-1147Article

Crystallization and preliminary X-ray structure analysis of pigeon egg-white lysozymeMIN YAO; TANAKA, I; HIKICHI, K et al.Journal of biochemistry (Tokyo). 1992, Vol 111, Num 1, pp 1-3, issn 0021-924XArticle

A research note. Structural characteristics of protein gels as determined by an ultrasound imaging technique = Note de recherche. Détermination, par une technique de visualisation aux ultrasons, des caractéristiques structurales des gels protéiquesACTON, J. C; CLAY, D. L; ROBINSON, K. E et al.Journal of food science. 1986, Vol 51, Num 2, pp 524-525, issn 0022-1147Article

Thiol-dependent gelation of egg white = Gélification du blanc d'oeuf dépendante de réactif thiolHIROSE, M; OE, H; DOI, E et al.Agricultural and biological chemistry. 1986, Vol 50, Num 1, pp 59-64, issn 0002-1369Article

Influence of urea on the high-performance cation-exchange chromatography of hen egg white lysozyme = Influence de l'urée sur la chromatographie haute performance à échange de cations du lysozyme du blanc d'œuf de poulePARENTE, E. S; WETLAUFER, D. B.Journal of chromatography. 1984, Vol 288, Num 2, pp 389-398, issn 0021-9673Article

Effect of Egg Washing on the Cuticle Quality of Brown and White Table EggsLELEU, S; MESSENS, W; DE REU, K et al.Journal of food protection. 2011, Vol 74, Num 10, pp 1649-1654, issn 0362-028X, 6 p.Article

Antimicrobial Activity of the Cell Organelles, Lysosomes, Isolated from Egg WhiteYOON, Jihee; PARK, Jae-Min; KIM, Ki-Ju et al.Journal of microbiology and biotechnology. 2009, Vol 19, Num 11, pp 1364-1368, issn 1017-7825, 5 p.Article

Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysisMIGUEL, M; RECIO, I; GOMEZ-RUIZ, J. A et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1914-1920, issn 0362-028X, 7 p.Article

Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysisDAVALOS, A; MIGUEL, M; BARTOLOME, B et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1939-1944, issn 0362-028X, 6 p.Article

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