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Results 1 to 25 of 1928

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BREVET 2.207.181 (B) (7313541). A 13 AVRIL 1973. COMPOSITIONS D'HYDROCARBURES GELIFIESsdPatent

MILK GEL STRUCTURE. II. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60% TOTAL SOLIDS = STRUCTURE DES GELS DE LAIT. II. RELATION ENTRE FERMETE ET ULTRASTRUCTURE DES GELS DE LAIT ECREME THERMO-INDUITS CONTENANT 40-60% D'EXTRAIT SEC TOTALKALAB M; HARWALKAR VR.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 131-135; H.T. 3; BIBL. 20 REF.Article

THE DEVELOPMENT OF A CARBOHYDRATE-BASED GELLING AGENT FOR TURBINE FUEL = DEVELOPPEMENT D'UN AGENT GELIFIANT A BASE DE CARBOHYDRATES POUR COMBUSTIBLE DE TURBINETENG J; LUCAS JM; SCALLET BL et al.1971; IN: GAS TURBINE FLUIDS ENG. CONF. PROD. SHOW. SAN FRANCISCO, CALIF., 1972; HEADQUARTERS; A.S.M.E.; DA. 1971; VOL. 9; PP. 1-11; BIBL. 10 REF.Conference Paper

Laboratory studies and field evaluation of a new gelant for high-temperature profile modificationCHANG, P. W; GOLDMAN, I. M; STINGLEY, K. J et al.Rocky mountain regional meeting. 1986, pp 269-279Conference Paper

Gélifiants/épaississantsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2005, Num 61, pp 47-67, issn 1260-9978, 19 p.Article

Carraghénanes: agents gélifiants, épaississants et stabilisants = Carrageenans: gelling, thickening and stabilizing agentsZAMORANO, Jaime.Techniques de l'ingénieur. Agroalimentaire. 2006, Vol F3, Num F5080, issn 1282-9064, F508.1-F5080.10Article

GELS PREPARED BY ADDING D-GLUCONO-DELTA -LACTONE TO MILK AT HIGH TEMPERATURE.HARWALKAR VR; KALAB M; EMMONS DB et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 400-402; ABS. ALLEM.; BIBL. 10 REF.Article

MICROBIOLOGIE DES DESSERTS GELIFIES A BASE DE LAITLUQUET FM.1976; TECHNICIEN DU LAIT; FR.; DA. 1976; PP. 21-27(4P.)Article

MILK GEL STRUCTURE. III. MICROSTRUCTURE OF SKIM MILK POWDER AND GELS AS RELATED TO THE DRYING PROCEDURE = STRUCTURE DES GELS DE LAIT. III. MICROSTRUCTURE DE LAITS ECREMES EN POUDRE ET DE GELS EN RELATION AVEC LA METHODE DE DESHYDRATATIONKALB M; EMMONS DB.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 10; PP. 585-589; ABS. ALLEM.; BIBL. 11 REF.Article

EMPLOI DES AMIDONS OXYDES DANS LE REMPLACEMENT PARTIEL DE GELOSE DANS LA FABRICATION DES PRODUITS GELIFIESLAVROVA LG; ZUBREV NI; LUR'E IS et al.1974; KHLEBOPEK. KONDITER. PROMYSHL.; S.S.S.R.; DA. 1974; NO 7; PP. 18-19Article

Polysaccharide als Gelier- und Verdickungsmittel = Polysaccharide as gelling agent and thickening agentSÖFW. Seifen, Öle, Fette, Wachse. 1989, Vol 115, Num 20, pp 752-754, issn 0173-5500, 3 p.Article

INVESTIGATION INTO THE AGEING PROCESS OF GEL SYSTEMS BY THE MEASUREMENT OF THEIR DYNAMIC MODULI = ETUDE DU PROCESSUS DE VIEILLISSEMENT DE SYSTEMES GELIFIES, PAR MESURE DE LEUR MODULE DYNAMIQUENIJENHUIS K.1974; DECHEMA-MONOGR.; DTSCH.; DA. 1974; VOL. 77; NO 1505-1536; PP. 177-186; ABS. ALLEM. FR.; BIBL. 9 REF.; (LEBENSM. EINFLUSS RHEOL. LEBENSMITTELVERARB. LEBENSMITTELQUAL. 5. EUR. SYMP.; ZUERICH; 1973)Conference Paper

Novel gelling structures based on polymer/surfactant systemsGODDARD, E. D; LEUNG, P. S; PADMANABHAN, K. P. A et al.Journal of the Society of Cosmetic Chemists. 1991, Vol 42, Num 1, pp 19-34, issn 0037-9832Article

LES AGENTS GELIFIANTS A BASE DE BENTONITEARDOULLIE RH.1974; DBLE LIAISON, CHIM. PEINT.; FR.; DA. 1974; VOL. 21; NO 230; PP. 459-465; ABS. ANGL. ITAL. NEERL. ALLEM. RUSSE; BIBL. 1 REF.Article

INTERMICELLAR RELATIONSHIPS IN RENNET-TREATED SEPARATED MILK. I: PREPARATION OF REPRESENTATIVE ELECTRON MICROGRAPHSGREEN ML; HOBBS DG; MORANT SV et al.1978; J. DAIRY RES.; GBR; DA. 1978; VOL. 45; NO 3; PP. 405-411; H.T. 1; BIBL. 25 REF.Article

Buffalo colostrum gels = Les gels de colostrum de bufflesseKULKARNI, P. R; PIMPLE, N. V.Journal of dairy research. 1988, Vol 55, Num 1, pp 117-120, issn 0022-0299Article

GEL TEXTURE IN FOODS: ITS RELATIONSHIP TO CHOICE OF GELLING AGENT, FORMULAE AND PROCESSING CONDITIONS = TEXTURE GELIFIEE DANS LES PRODUITS ALIMENTAIRES: RELATION AVEC LE CHOIX DE L'AGENT GELIFIANT, LES FORMULES ET LES CONDITIONS DE MISE EN OEUVRERASMUSSEN J.1974; DECHEMA-MONOGR.; DTSCH.; DA. 1974; VOL. 77; NO 1505-1536; PP. 187-196; ABS. ALLEM. FR.; BIBL. 2 REF.; (LEBENSM. EINFLUSS RHEOL. LEBENSMITTELVERARB. LEBENSMITTELQUAL 5. EUR. SYMP., ZUERICH; 1973)Conference Paper

NUTRITIONAL QUALITY OF PROCESSED MILK CONTAINING CARRAGEENAN = QUALITE NUTRITIONNELLE DES LAITS ELABORES CONTENANT DES CARRAGHENANESTOMARELLI RM; TUCKER WD JR; BAUMAN LM et al.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 5; PP. 819-824; BIBL. 32 REF.Article

Binding of Curcumin with Bovine Serum Albumin in the Presence of ı-Carrageenan and Implications on the Stability and Antioxidant Activity of CurcuminMINGLING YANG; YUE WU; JINBING LI et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 29, pp 7150-7155, issn 0021-8561, 6 p.Article

Eignung pflanzlicher und tierischer Geliermittel für die Herstellung von Corned beef-Konserven = Suitability of animal and plant gelling for the production of canned corned beefMÜLLER, W.-D; STIEBING, A.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 11, pp 1307-1311, issn 0015-363XArticle

Variations in the Composition of Gelling Agents Affect Morphophysiological and Molecular Responses to Deficiencies of Phosphate and Other NutrientsJAIN, Ajay; POLING, Michael D; SMITH, Aaron P et al.Plant physiology (Bethesda). 2009, Vol 150, Num 2, pp 1033-1049, issn 0032-0889, 17 p.Article

Mechanical properties of alginate gels : empirical characterisationMANCINI, M; MORESI, M; RANCINI, R et al.Journal of food engineering. 1999, Vol 39, Num 4, pp 369-378, issn 0260-8774Article

ALGINATE GELS: II. STABILITY AT DIFFERENT PROCESSING CONDITIONSROOPA, B. S; BHATTACHARYA, Suvendu.Journal of food process engineering. 2010, Vol 33, Num 3, pp 466-480, issn 0145-8876, 15 p.Article

Semi-micro method for the quantitative determination of gellan gum in food productsGRAHAM, H. D.Food hydrocolloids. 1990, Vol 3, Num 6, pp 435-445, issn 0268-005XArticle

Properties of mixed and filled-type dairy gels = Propriétés des gels laitiers de types mélanges ou recombinésAGUILERA, J. M; KESSLER, H. G.Journal of food science. 1989, Vol 54, Num 5, pp 1213-1221, issn 0022-1147, 6 p.Article

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