kw.\*:("Protéine végétale")
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Extraction chimio-enzymatique des protéines végétalesRAKOVSKIJ, P. P; TORTIKA, V. I; KRASILNIKOV, V. N et al.Maslo-žirovaâ promyšlennost'. 1987, Num 4, pp 14-16, issn 0025-4649Article
Effect of hydrogen peroxide concentration on oilseed protein solubility = Effet de la concentration en peroxyde d'hydrogène sur la solubilité des protéines d'oléagineuxJACKS, T. J; HENSARLING, T. P.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 1, issn 0003-021X, 137Article
Gluten-free: Increasing opportunities with increasing awarenessFITZPATRICK, Kelley.Cereal foods world. 2007, Vol 52, Num 3, pp 150-151, issn 0146-6283, 2 p.Article
La sécurité alimentaire en œnologie : cas des protéines végétalesLEFEBVRE, Sandrine; SIECZKOWSKI, Nathalie; VIDAL, Francine et al.Revue française d'oenologie. 2005, Num 210, pp 23-30, issn 0395-899X, 7 p.Article
Sunflower protein concentrates and isolates low in polyphenols and phytate = Des concentrés et des isolats protéiques de tournesol à faibles teneurs en polyphénols et en phytateSAEED, M; CHERYAN, M.Journal of food science. 1988, Vol 53, Num 4, pp 1127-1143, issn 0022-1147, 6 p.Conference Paper
Gluten-free Pasta—Advances in Research and CommercializationHAGER, A.-S; ZANNINI, E; ARENDT, E. K et al.Cereal foods world. 2012, Vol 57, Num 5, pp 225-229, issn 0146-6283, 5 p.Article
Testing for Gluten in FoodsMERMELSTEIN, Neil H.Food technology (Chicago). 2011, Vol 65, Num 2, issn 0015-6639, 74-80 [6 p.]Article
Structural features needed in a glutenin proteinWRIGLEY, Colin.Cereal foods world. 2004, Vol 49, Num 1, pp 36-38, issn 0146-6283, 3 p.Article
Measurement of total protein in plant samples in the presence of tanninsMARKS, D. L; BUCHSBAUM, R; SWAIN, T et al.Analytical biochemistry. 1985, Vol 147, Num 1, pp 136-143, issn 0003-2697Article
Texturization of peanut proteins by surface film formation 2. Changes in lipid distribution and surface tension properties = Texturation des protéines d'arachide par formation d'un film superficiel. II. Modification de la répartition des lipides et propriétés de tension superficielleABOAGYE, Y; STANLEY, D. W.Canadian Institute of Food Science and Technology journal. 1985, Vol 18, Num 1, pp 21-28, issn 0315-5463Article
Texturization of peanut proteins by surface film formation 1. Influence of process parameters on film forming properties = Texturation des protéines d'arachide par formation d'un film superficiel. I. Influence des paramètres technologiques sur les propriétés de formation du filmABOAGYE, Y; STANLEY, D. W.Canadian Institute of Food Science and Technology journal. 1985, Vol 18, Num 1, pp 12-20, issn 0315-5463Article
THE STRUCTURAL MODIFICATION OF VEGETABLE PROTEIN PREPARATIONS BY HIGH AND LOW PRESSURE EXTRUSION-COOKING PROCESSESKOZLOWSKA H; ELKOWICZ K; LOSSOW B et al.1979; ACTA ALIMENT. POLON.; POL; DA. 1979; VOL. 5; NO 2; PP. 81-85; ABS. RUSArticle
MODIFIED SOYBEAN PROTEIN WITH HIGH WATER-HOLDING CAPACITY.OCHIAI YANAGI S; MIYAUCHI H; SAIO K et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 157-167; BIBL. 11 REF.Article
NOUVELLES SOURCES DE PROTEINES.BARLET A; HOLVE WA; MERIEL J et al.1978; AGRICULTURE; FR.; DA. 1978; NO 421; PP. 263-266Article
ZUR TEXTURIERUNG VON AETHANOL-HEFEPROTEINISOLAT. = TEXTURATION D'ISOLATS DE PROTEINES DE LEVURES CULTIVEES SUR ETHANOLSCHMANDKE H; SCHMIDT G; MUSCHIOLIK G et al.1978; NAHRUNG; DDR; DA. 1978; VOL. 22; NO 2; PP. 207-211; ABS. ANGL. RUSSE; BIBL. 14 REF.Article
TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURED SOY PROTEIN. V. INFLUENCE OF PH AND PROTEIN ACYLATION ON EXTRUSION TEXTURIZATION. = RELATIONS TEXTURE-STRUCTURE DANS LES PROTEINES DE SOJA TEXTUREES. V. INFLUENCE DU PH ET DE L'ACYLATION DES PROTEINES SUR LA TEXTURATION PAR EXTRUSION.SIMONSKY RW; STANLEY DW.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 294-301; ABS. FRE; BIBL. 20 REF.; 8 FIG./3 TABL.Article
UTILISATION D'ISOLATS DE PROTEINES DE LEGUMINEUSES POUR LA PREPARATION DE PROTEINES TEXTUREES.DEBRY G.1978; ; FRA; DA. 1978; DGRST-7670107; 23 P.: ILL.; 30 CM; BIBL. 13 REF.; ACTION CONCERT.: TECHNOL. AGRIC. ALIMENT.Report
TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN. IV. INFLUENCE OF PROCESS VARIABLES ON EXTRUSION TEXTURIZATION.MAURICE TJ; STANLEY DW.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1978; VOL. 11; NO 1; PP. 1-6; ABS. FR.; BIBL. 10 REF.Article
ZUR UNTERSUCHUNG UND BEEINFLUSSUNG FUNKTIONELLER EIGENSCHAFTEN VON PROTEINROHSTOFFEN UND PROTEINFASERN. V: ZUR LOESLICHKEIT VON AETHANOL-HEFEPROTEIN UND DARAUS HERGESTELLTEN PROTEINFASERN IN ABHAENGIGKEIT VOM PH-WERT = RECHERCHES RELATIVES AUX PROPRIETES FONCTIONNELLES DES PROTEINES NATIVES OU FILEES ET LES FACTEURS QUI LES INFLUENCENT. V. SOLUBILITE DES PROTEINES DE LEVURES CULTIVEES SUR ETHANOL ET DES PROTEINES FILEES QUI EN DERIVENT EN RELATION AVEC LE PHSZHMANDKE H; SCHMIDT G.1978; NAHRUNG; DDR; DA. 1978; VOL. 22; NO 7; PP. 643-646; ABS. ENG/RUS; BIBL. 5 REF.Article
COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED.CEGLA GF; MEINKE WW; MATTIL KF et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 807-811; BIBL. 20 REF.Article
SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS.AGUILERA JM; KOSIKOWSKI FV.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 647-651; BIBL. 24 REF.Article
UNTERSUCHUNGEN ZUR VERSPINNUNG VON RAPSSAATPROTEINEN. = RECHERCHES SUR LE FILAGE DES PROTEINES DE COLZASCHMANDKE H; MAUNE R; FRIEBE R et al.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 1; PP. 25-32; ABS. ANGL. RUSSE; BIBL. 21 REF.Article
What can play the role of gluten in gluten free pasta?MARTI, Alessandra; AMBROGINA PAGANI, Maria.Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 63-71, issn 0924-2244, 9 p.Article
And the PDC Winner Is: KSU's Sweet-Tasting and Gluten-Free Waffle Cones!DANIEL, M. J; DODD, A. L.Cereal foods world. 2010, Vol 55, Num 1, pp 9-11, issn 0146-6283, 3 p.Article
Steamed bread. I, Chinese steamed bread formulation and interactionsRUBENTHALER, G. L; HUANG, M. L; POMERANZ, Y et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 471-475, issn 0009-0352Article