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SUSCEPTIBILITY OF YOGHURT TO SYNERESIS. COMPARISON OF CENTRIFUGATION AND DRAINAGE METHODS = SENSIBILITE DU YOGOURT A LA SYNERESE. COMPARAISON DES METHODES DE CENTRIFUGATION ET DE DRAINAGEHARWALKAR VR; KALAB M.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 9; PP. 517-522; ABS. GER; BIBL. 21 REF.; 9 FIG.Article

PRELIMINARY NOTE ON SYNERESIS PRESSURE IN RENNET CURD.VAN DIJK HJM; WALSTRA P; GEURTS TJ et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 1; PP. 60-61; BIBL. 3 REF.Article

SUR LA STABILITE DES MOUSSES ET SES CRITERES. STRUCTURE DE LA MOUSSEKANN KB.1979; KOLLOID. ZH.; SUN; DA. 1979; VOL. 41; NO 3; PP. 435-438; ABS. ENG; BIBL. 8 REF.Article

A microassay for the syneresis of cheese curd = Un microtest pour la synérèse du caillé de fromageriePEARSE, M. J; MACKINLAY, A. G; HALL, R. J et al.Journal of dairy research. 1984, Vol 51, Num 1, pp 131-139, issn 0022-0299Article

Interaction liquide-solide dans les gels de silice. Effet de la température = Liquid-solid interaction in silica gels. Temperature effectHdach, Haddou; Phalippou, Jean.1992, 130 p.Thesis

PROCESSUS PHYSICO-CHIMIQUES SE DEROULANT DANS LES GELS BROYES DE GELATINE ET LES EMULSIONS GELITIQUES PHOTOGRAPHIQUESNOVIKOV IA; SOMOV NN; TSYRLINA BB et al.1974; ZH. NAUCH. PRIKL. FOTOGR. KINEMATOGR.; S.S.S.R.; DA. 1974; VOL. 19; NO 6; PP. 407-412; BIBL. 15 REF.Article

THEORIE DE LA SYNERESE DES MOUSSES ET DES EMULSIONS CONCENTREES. III. EQUATION LOCALE DE SYNERESE ET DEDUCTION DES CONDITIONS LIMITESKROTOV VV.1981; KOLLOIDN. Z.; ISSN 501549; SUN; DA. 1981; VOL. 43; NO 1; PP. 43-51; ABS. ENG; BIBL. 15 REF.Article

QUELQUES LOIS DE LA SYNERESE DES MOUSSES. DESAGREGATIONKANN KB.1978; KOLLOID. ZH.; SUN; DA. 1978; VOL. 40; NO 6; PP. 1100-1104; ABS. ENG; BIBL. 6 REF.Article

THEORIE DE LA SYNERESE DES MOUSSES ET DES EMULSIONS CONCENTREES. IV. CERTAINES SOLUTIONS ANALYTIQUES DE L'EQUATION MONODIMENSIONNELLE DE LA SYNERESEKROTOV VV.1981; KOLLOIDN. Z.; ISSN 501549; SUN; DA. 1981; VOL. 43; NO 2; PP. 286-297; ABS. ENG; BIBL. 18 REF.Article

Biochemical aspects of syneresis : a review = Les aspects biochimiques de la synérèse : revuePEARSE, M. J; MACKINLAY, A. G.Journal of dairy science. 1989, Vol 72, Num 6, pp 1401-1407, issn 0022-0302Article

Control of the porous structure of amorphous silica-alumina. I: The effects of sodium ions and syneresisSNEL, R.Applied catalysis. 1984, Vol 11, Num 2-3, pp 271-280, issn 0166-9834Article

STARCH TO REPRESS SYNERESIS OF CURDLAN GELISHIDA KI; TAKEUCHI T.1981; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1981; VOL. 45; NO 6; PP. 1409-1412; BIBL. 5 REF.Article

PURIFICATION FROM ACANTHAMOEBA CASTELLANII OF PROTEINS THAT INDUCE GELATION AND SYNERESIS OF F-ACTIN.MARUTA H; KORN ED.1977; J. BIOL. CHEM.; U.S.A.; DA. 1977; VOL. 252; NO 1; PP. 399-402; BIBL. 16 REF.Article

ETUDE DU STADE INITIAL DE LA SYNERESE DES MOUSSES DE FAIBLE MULTIPLICITELEVINSKIJ BV; KRUGLYAKOV PM; SAFONOV VF et al.1982; KOLLOIDN. Z.; ISSN 501549; SUN; DA. 1982; NO 4; PP. 696-701; ABS. ENG; BIBL. 18 REF.Article

LA SYNERESE ET LA STABILITE DES MOUSSES ET DES EMULSIONS CONCENTREESKROTOV VV.1980; DOKL. AKAD. NAUK SSSR; ISSN 0002-3264; SUN; DA. 1980; VOL. 254; NO 2; PP. 402-406; BIBL. 8 REF.Article

QUELQUES LOIS DE LA SYNERESE DES MOUSSES. LIBERATION DE LIQUIDEKANN KB.1978; KOLLOID. ZH.; SUN; DA. 1978; VOL. 40; NO 5; PP. 858-864; ABS. ENG; BIBL. 6 REF.Article

Manufacture of mustard of reduced syneresisGERHARDS, C; SCHUBERT, H.Nahrung (Weinheim). 1996, Vol 40, Num 6, pp 340-341, issn 0027-769XArticle

Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gelsPARTANEN, R; AUTIO, K; MYLLÄRINEN, P et al.International dairy journal. 2008, Vol 18, Num 4, pp 414-421, issn 0958-6946, 8 p.Article

Effect of casein micell composition and casein dephosphorylation on coagulation and syneresis = Effet de la composition des micelles de caséine et de la déphosphorylation de la caséine sur la coagulation et la synérèsePEARSE, M. J; LINKLATER, P. M; HALL, R. J et al.Journal of dairy research. 1986, Vol 53, Num 3, pp 381-390, issn 0022-0299Article

Influence des conditions de synérésis sur la structure et les propriétés de revêtements thermoappliquésLIBERMAN, A. I; SHALYGIN, G. F; VERKHOLANTSEV, V. V et al.Lakokrasočnye materialy i ih primenenie. 1986, Num 4, pp 14-15, issn 0130-9013Article

Theoretical and experimental study of one-dimensional syneresis of a protein gelVANDIJK, H. J. M; WALSTRA, P; SCHENK, J et al.Chemical engineering journal. 1984, Vol 28, Num 3, pp B43-B50, issn 0300-9467Article

Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk = Effets des variants génétiques et des concentrations en β-lactoglobuline et en caséine-κ sur la synérèse des gels obtenus à partir de lait chauffé et emprésuréMCLEAN, D. M; SCHAAR, J.Journal of dairy research. 1989, Vol 56, Num 2, pp 297-301, issn 0022-0299Article

Extensive degradation of casein by plasmin does not impede subsequent curd formation and syneresis = Une dégradation importante de la caséine par la plasmine n'entrave pas la formation ni la synérèse ultérieures du cailléPEARSE, M. J; LINKLATER, P. M; HALL, R. J et al.Journal of dairy research. 1986, Vol 53, Num 3, pp 477-480, issn 0022-0299Article

Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions = La synérèse du caillé. 2. Synérèse monodimensionnelle du caillé emprésuré, dans des conditions constantesVAN DIJK, H. J. M; WALSTRA, P.Netherlands milk and dairy journal. 1986, Vol 40, Num 4, 390Article

Difficulties in measuring the syneresis of goat milk rennet curd by dilution of an added tracer = Difficultés lors de la mesure de la synérèse du caillé-présure de lait de chèvre par dilution d'un traceur additionnéNILSEN, K. O; ABRAHAMSEN, R. K.Journal of dairy research. 1985, Vol 52, Num 1, pp 209-212, issn 0022-0299Article

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