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Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk.
Giarratano, Mélanie; Duffuler, Pauline; Chamberland, Julien; Brisson, Guillaume; House, James D; Pouliot, Yves; Doyen, Alain.
Afiliação
  • Giarratano M; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Duffuler P; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
  • Chamberland J; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Brisson G; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • House JD; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
  • Pouliot Y; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Doyen A; Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
Molecules ; 25(5)2020 Mar 05.
Article em En | MEDLINE | ID: mdl-32151100
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ultrafiltração / Emulsificantes / Gema de Ovo / Emulsões / Pressão Hidrostática Limite: Animals Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Canadá
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ultrafiltração / Emulsificantes / Gema de Ovo / Emulsões / Pressão Hidrostática Limite: Animals Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Canadá