首页> 外文OA文献 >Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

【2h】

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

机译：根据异质食品法规，用菊粉和/或乳清蛋白浓缩物代替牛奶脂肪生产的功能性番石榴慕斯的营养声称

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Komatsu Tiemy R.; Buriti Flávia C.A.; da Silva Roberta C.; Lobo Alexandre R.; Colli Célia; Gioielli Luiz A.; Saad Susana M.I.;
展开▼
作者单位

展开▼
年度 2013
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. [J] . Komatsu T. R, Buriti F. C. A, Silva R. C. da Lobo A. R, LWT-Food Science & Technology . 2013,第2期

机译：根据异质食品法规，用菊粉和/或乳清蛋白浓缩物代替牛奶脂肪生产的功能性番石榴慕斯的营养声称。
2. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [J] . Flavia C.A. Buriti, rnInar A. Castro, rnSusana M.I. Saad Food Chemistry . 2010,第4期

机译：菊粉和乳清蛋白浓缩物的冷冻，冷冻和替代乳脂对合生元番石榴慕斯的质地和感官接受的影响
3. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk [J] . Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, Journal of dairy science . 2015,第9期

机译：由酪乳生产的乳清蛋白浓缩物的成分和功能特性与由脱脂牛奶生产的乳清蛋白浓缩物的成分和功能特性相当
4. Whey protein concentrates and their variants: Processing, functionality, variability, and use in high protein nutrition bars. [D] . Coppola, Lauren Elizabeth. 2014

机译：浓缩乳清蛋白及其变体：加工，功能，可变性以及在高蛋白营养棒中的使用。
5. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure [O] . Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, 2019

机译：脱脂绵羊奶基地的酸奶型凝胶富含乳清蛋白浓缩水解物并通过加热或高静水压处理
6. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk [O] . Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, 2015

机译：由酪乳制备的乳清蛋白浓缩物的组成和功能性与由脱脂牛奶产生的乳清蛋白浓缩物相当

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

著录项

引文网络

相似文献

相关主题

期刊订阅