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White croaker and walleye pollack frozen surimis were manufactured with CaCl2 washing of the minced meat. The behavior of several components in the fish meat during manufacturing was then investigated.article/chapitre/communication
M. Jonkman ; P. Walstra ; M. Van Boekel ; D. Cebula | 1999The structure and stability of the casein micelle are fairly well known under conditions as in milk. However, much less is known and understood for conditions as are prevalent in ice cream. In this study it was observed that structure and behavi[...]ouvrage
M. Moll | Paris : Technique et Documentation Lavoisier | Sciences et techniques agroalimentaires | 1991Bière. Introduction. Définition légale. Le marché - La consommation. Méthodes de fabrication. Composition et propriétés de la bière. Conclusion. Remerciements. Références bibliographiques. Bières sans alcool et à faible teneur d'alcool. Introduc[...]congrès/colloque
congrès/colloque
Annales du colloque des biotechnologies et industries laitières, Clermont-Ferrand, 11 Mars 1987 (1987; FRA) | PARIS : APRIA | 1987Cet ouvrage traite de l'industrie laitière et des biotechnologies. Il étudie la formation des fromages et les différentes sources de qualité de ces dernières.rapport
(. Sautier ; SANOFI ; ELF RECHERCHES | 1988article/chapitre/communication
T. Hattula ; M. Kieswaara | 1996article/chapitre/communication
E. Dickinson ; F. Flint ; J. Hunt | 1989High volume fraction oil-in-water emulsions (55 vol% n-tetradecane) have been prepared under standard homogenization conditions at pH 7 with two different binary protein emulsifier systems, sodium caseinate + gelatin and whey protein + gelatin. [...]ouvrage
1-Microbiological aspects 2A-Appearance, flavour and texture aspects : developments until 1972 2B-Appearance, flavour and texture aspects : recent developments 3-Chemical and physico-chemical aspects 4-The nutritive value of UHT milk 5-Basic eng[...]ouvrage
ouvrage
article/chapitre/communication
Challenge studies were carried out on raw, cooked, and sterilized surimi nuggets, inoculated with 10(4) spores/g of C. Botulinum type E spores. All products were packaged in air and air with an Ageless SS oxygen absorbent and stored at 4, 12 and[...]article/chapitre/communication
C. Pritchard ; E. Walker | 1998The goal of absolute food safety is impossible to achieve, for there is virtually no component of our food supply that is without risk to some part of the population. However the majority of illnesses caused by food can be controlled and enforce[...]article/chapitre/communication
M. Rodriguez ; M. Villanueva ; M. Tenorio | 1999Effects of storage time have been studied through 21 physical and chemical parameters in different batches of peaches stored at a controlled temperature (10-12 °C). The parameters were analyzed in order to assess possible differences between nut[...]article/chapitre/communication