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Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice creamCHAVEZ-MONTES, B. Edgar; CHOPLIN, Lionel; SCHAER, Eric et al.Polymer international. 2003, Vol 52, Num 4, pp 572-575, issn 0959-8103, 4 p.Conference Paper

FURTHER DEVELOPMENTS IN THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 3; PP. 112-113; BIBL. 1 REF.Article

The effect of preprocessing methods in reducing interfering variability from near-infrared measurements of creamsLUYPAERT, J; HEUERDING, S; VANDER HEYDEN, Y et al.Journal of pharmaceutical and biomedical analysis. 2004, Vol 36, Num 3, pp 495-503, issn 0731-7085, 9 p.Article

Dilute nanoemulsions via separation of satellite dropletsDEEN, Shad; SAJJADI, Shahriar.Journal of colloid and interface science. 2013, Vol 407, pp 354-360, issn 0021-9797, 7 p.Article

Are cosmetic products which include an SPF appropriate for daily use?SEHEDIC, Delphine; HARDY-BOISMARTEL, Armelle; COUTEAU, Céline et al.Archives of dermatological research (Print). 2009, Vol 301, Num 8, pp 603-608, issn 0340-3696, 6 p.Article

From BB to CC Creams ― Innovative Formulation of Multitasking CareBALDECCHI, T; ZUR LAGE, J; BAI, R et al.SÖFW-Journal. 2012, Vol 138, Num 9, pp 24-31, issn 0942-7694, 8 p.Article

Stabilisation of W/O/W double emulsion by polysaccharides as weak gelsBENNA-ZAYANI, M; KBIR-ARIGUIB, N; TRABELSI-AYADI, M et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2008, Vol 316, Num 1-3, pp 46-54, issn 0927-7757, 9 p.Article

The use of spinning disc reactor for processing ice cream base -effect of ageing in making model ice creamAKHTAR, Mahmood; BLAKEMORE, Ian; CLAYTON, Graham et al.International journal of food science & technology. 2009, Vol 44, Num 6, pp 1139-1145, issn 0950-5423, 7 p.Article

Influence of formulation on the thermal behavior of ice cream mix and ice creamGRANGER, C; SCHÖPPE, A; LEGER, A et al.Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 6, pp 427-431, issn 0003-021X, 5 p.Article

Les BB crèmes: une révolution qui date de. . .1860 = BB creams: A revolutionary product dating from. . .1860MISERY, L.Annales de dermatologie et de vénéréologie. 2014, Vol 141, Num 1, pp 74-76, issn 0151-9638, 3 p.Conference Paper

Serum separation in molten ice creams produced by low temperature extrusion processesWILDMOSER, H; JEELANI, S. A. K; WINDHAB, E. J et al.International dairy journal. 2005, Vol 15, Num 10, pp 1074-1085, issn 0958-6946, 12 p.Article

Characterization of particles in cream cheeseSAINANI, M. R; VYAS, H. K; TONG, P. S et al.Journal of dairy science. 2004, Vol 87, Num 9, pp 2854-2863, issn 0022-0302, 10 p.Article

Microstructure of dairy foods. 2. Milk products based on fat = La microstructure des produits laitiers. 2. Les produits laitiers à forte teneur en matière grasseKALAB, M.Journal of dairy science. 1985, Vol 68, Num 12, pp 3234-3248, issn 0022-0302Article

KEEPING QUALITY OF WHIPPING CREAM STORED IN DISPENSERS PRESSURIZED WITH NITROUS OXIDEJUFFS HS; SMITH SRJ; MOSS DC et al.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 4; PP. 132-136; BIBL. 5 REF.Article

Influence of somatic cell count on the whipping properties of cream = Influence du nombre de cellules somatiques sur les caractéristiques de la crème au fouettageNEEDS, E. C; ANDERSON, M; KIRBY, S et al.Journal of dairy research. 1988, Vol 55, Num 1, pp 89-95, issn 0022-0299Article

Effects of polysaccharide stabilizers on the nucleation of ice = Effets des stabilisants de polysaccharides sur la nucléation de la glaceMUHR, A. H; BLANSHARD, J. M. V; SHEARD, S. J et al.Journal of Food Technology. 1986, Vol 21, Num 5, pp 587-603, issn 0022-1163Article

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped creamQIANGZHONG ZHAO; WANMEI KUANG; ZHAO LONG et al.Food chemistry. 2013, Vol 141, Num 3, pp 1834-1840, issn 0308-8146, 7 p.Article

Influence of extraction conditions on polyphenols content and cream constituents in black tea extractsKUMAR CHANDINI, Shantha; JAGANMOHAN RAO, Lingamallu; SUBRAMANIAN, Rangaswamy et al.International journal of food science & technology. 2011, Vol 46, Num 4, pp 879-886, issn 0950-5423, 8 p.Article

Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol MonostearateALEONG, J. M; FROCHOT, S; GOFF, H. D et al.Journal of food science. 2008, Vol 73, Num 9, issn 0022-1147, E463-E468Article

Effects of overrun on structural and physical characteristics of ice creamSOFIAN, Rosalina P; HARTEL, Richard W.International dairy journal. 2004, Vol 14, Num 3, pp 255-262, issn 0958-6946, 8 p.Article

Impedimetric estimation of coliforms in dairy products = Mesure, par impédimétrie, du nombre de coliformes présents dans les produits laitiersFIRSTENBERG-EDEN, R; VAN SISE, M. L; ZINDULIS, J et al.Journal of food science. 1984, Vol 49, Num 6, pp 1449-1452, issn 0022-1147Article

The storage stability of pasteurized cream = Aptitude à l'entreposage de la crème pasteuriséeEIBEL, H; KESSLER, H. G.Milchwissenschaft. 1984, Vol 39, Num 11, pp 648-651, issn 0026-3788Article

Isozymes of bovine milk catalase = Les isoenzymes de la catalase du lait de vacheITO, O; AKUZAWA, R.Journal of dairy science. 1983, Vol 66, Num 12, pp 2468-2473, issn 0022-0302Article

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheeseFRANCIOSI, Elena; DE SABBATA, Giorgia; GARDINI, Fausto et al.Food microbiology. 2011, Vol 28, Num 1, pp 43-51, issn 0740-0020, 9 p.Article

Lipolysis during the production of double cream = Lipolyse lors de la production de crème richeANDERSON, M; NEEDS, E. C; PRICE, J. C et al.Journal of the Society of Dairy Technology. 1984, Vol 37, Num 1, pp 19-22, issn 0037-9840Article

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