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Acido whey real-time health statusChemical engineering world. 2001, Vol 36, Num 4, issn 0009-2517, p.79Article

CONCENTRATION DE LACTOSERUM, EVAPORATION SIMPLE EFFET AVEC RECOMPRESSION MECANIQUE DES VAPEURS. FROMAGERIE DES CHAUMES, 64110 JURANCONVOISIN M.1981; INDUSTRIES AGRO-ALIMENTAIRES. FORUM ELECTRO-INDUSTRIEL NATIONAL. 3/1981/LA BAULE; FRA; PARIS: COMITE FRANCAIS D'ELECTROTHERMIE; DA. 1981; 7 P.Conference Paper

PRECONCENTRATION DE LACTOSERUM PAR OSMOSE INVERSE, FROMAGERIE JEAN LINCET GAYE 51220 SEZANNEDUBOIS G.1981; INDUSTRIES AGRO-ALIMENTAIRES. FORUM ELECTRO-INDUSTRIEL NATIONAL. 3/1981/LA BAULE; FRA; PARIS: COMITE FRANCAIS D'ELECTROTHERMIE; DA. 1981; 6 P.Conference Paper

ETUDE DE LA LIMITATION DES PERTES EN VUE DE LA VALORISATION DES SOUS PRODUITS DANS LES ATELIERS DE FROMAGERIE. II1975; TECHNICIEN DU LAIT; FR.; DA. 1975; PP. 5-17Article

A novel implementation of water recovery from whey: forward-reverse osmosis integrated membrane systemAYDINER, Coskun; TOPCU, Semra; TORTOP, Caner et al.Desalination and water treatment (Print). 2013, Vol 51, Num 4-6, pp 786-799, issn 1944-3994, 14 p.Conference Paper

EFFET DES CARACTERISTIQUES PHYSICO-CHIMIQUES DU LAIT SUR L'APTITUDE A LA COAGULATION PRESURE ET A L'EGOUTTAGE DANS UNE TECHNOLOGIE PATE MOLLE = EFFECT OF PHYSICOCHEMICAL CHARACTERISTICS OF MILK ON MILK RENNETABILITY AND CURD DRAINAGE IN A SOFT CHEESE TECHNOLOGYDaviau, Celina; Maubois, Jean-Louis.2000, 143 p.Thesis

Transmission electron microscopy of milkfat globules in the low-density lipid fraction of Swiss cheese wheyKAMATH, S. R; MORR, C. V.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 6, pp 745-747, issn 0003-021XArticle

Preparation of enriched fractions of α-lactalbumin and β-lactoglobulin from cheese whey using carbon dioxideTOMASULA, P. M; PARRIS, N; BOSWELL, R. T et al.Journal of food processing and preservation. 1998, Vol 22, Num 6, pp 463-476, issn 0145-8892Article

Dérivés du lactosérum : Haute technicité : Dérivés laitiers : valorisation de l'or blanc = Whey derivatives : high technology : Milk derivatives : making use of white goldArômes ingrédients additifs. 1997, Num 8, pp 45-47, issn 1260-9978Article

Croissance et activité cellulaire du Brevibacterium caser NCDO 2049 dans du perméat de lactosérum = Growth and cellular activity of Brevibacterium casei NCDO 2049 in whey permeateOULE, K. M; TURCOTTE, G; BEAULIEU, Y et al.Canadian journal of microbiology. 1997, Vol 43, Num 12, pp 1180-1188, issn 0008-4166Article

The biotechnological utilization of cheese whey : a reviewGONZALEZ SISO, M. I.Bioresource technology. 1996, Vol 57, Num 1, pp 1-11, issn 0960-8524Article

Use of whey solids in soft dough biscuitSRIVASTAVA, A. K; AJET RAO, B. B; BALASUBRAHMANYAM, N et al.Advances in food sciences. 1996, Vol 18, Num 3-4, pp 67-72, issn 1431-7737Article

Impurity and cost considerations for nutrient supplementation of whey permeate fermentations to produce lactic acid for biodegradable plasticsFITZPATRICK, J. J; MURPHY, C; MOTA, F. M et al.International dairy journal. 2003, Vol 13, Num 7, pp 575-580, issn 0958-6946, 6 p.Article

Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltrationPEREIRA, Carlos D; DIAZ, Olga; COBOS, Angel et al.International dairy journal. 2002, Vol 12, Num 9, pp 773-783, issn 0958-6946, 11 p.Article

Utilisation of cheese whey as an alternative growth medium for recombinant strains of Kluyveromyces marxianusGALVAO DE SOUZA JUNIOR, Claudio; LEDINGHAM, William Macdonald; DE MORAIS JUNIOR, Marcos Antonio et al.Biotechnology letters. 2001, Vol 23, Num 17, pp 1413-1416, issn 0141-5492Article

Delicious circleDairy industries international. 2000, Vol 65, Num 9, pp 35-37, issn 0308-8197Article

Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheesesCASPER, J. L; WENDORFF, W. L; THOMAS, D. L et al.Journal of dairy science. 1998, Vol 81, Num 12, pp 3117-3122, issn 0022-0302Article

Use of nanofiltration membranes for the desalting of peptide fractions from whey protein enzymatic hydrolysatesWIJERS, M. C; POULIOT, Y; GAUTHIER, S. F et al.Le Lait (Print). 1998, Vol 78, Num 6, pp 621-632, issn 0023-7302Article

Valorisation de l'or blanc : Dérivés laitiers = Milk derivatives : making use of white goldArômes ingrédients additifs. 1997, Num 8, pp 38-41, issn 1260-9978Article

Extracellular polysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus RR in a continuous fermentorGASSEM, M. A; SIMS, K. A; FRANK, J. E et al.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 3, pp 273-278, issn 0023-6438Article

Isolation of immunoglobulins from cheese whey using ultrafiltration and immobilized metal affinity chromatographyFUKUMOTO, L. R; LI-CHAN, E; KWAN, L et al.Food research international. 1994, Vol 27, Num 4, pp 335-348, issn 0963-9969Article

Characterization of cheese whey and its suitability for ethanol production by alginate entrapped yeast cells = Caractérisation de lactosérum de fromage et son aptitude pour la production d'éthanol par des cellules de levures immobilisées par de l'alginateSOOCH, B. S; SINGH, R. S.Journal of food science and technology (Mysore). 2002, Vol 39, Num 1, pp 21-25, issn 0022-1155Article

Nisin production from Lactococcus lactis A.T.C.C. 7962 using supplemented whey permeateFLORES, Simone Hickmann; ALEGRE, Ranulfo Monte.Biotechnology and applied biochemistry. 2001, Vol 34, Num 2, pp 103-107, issn 0885-4513Article

Laser light scattering and microscopic properties of milkfat globules in Swiss cheese whey low density lipid-containing fractionKAMATH, S. R; MORR, C. V; SCHENZ, T et al.Lebensmittel - Wissenschaft + Technologie. 1998, Vol 31, Num 3, pp 274-278, issn 0023-6438Article

Valorisation d'effluents de l'industrie fromagère: purification et concentration de l'acide lactique par membrane liquide émulsionnée = Valorisation of cheese industry effluents purification and concentration of lactic acid by emulsion liquid membraneBerrama, Tarek; Pareau, D.1996, 200 p.Thesis

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