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Biblio
Found 6 results
Author
Title
Type
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Year
]
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Food Technology
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2011
J. Duan
,
Jiang, Y.
, and
Zhao, Y.
,
“
Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.
”
,
J Food Sci
, vol. 76, no. 1, pp. C133-41, 2011.
2009
A. J. Spence
,
Jimenez-Flores, R.
,
Qian, M. C.
, and
Meunier-Goddik, L.
,
“
The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.
”
,
J Dairy Sci
, vol. 92, no. 2, pp. 458-68, 2009.
A. J. Spence
,
Jimenez-Flores, R.
,
Qian, M.
, and
Goddik, L.
,
“
Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction.
”
,
J Dairy Sci
, vol. 92, no. 6, pp. 2373-81, 2009.
2008
T. Kunimune
and
Shellhammer, T.
,
“
Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.
”
,
J Agric Food Chem
, vol. 56, no. 18, pp. 8629-34, 2008.
T. Okada
and
Morrissey, M. T.
,
“
Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.
”
,
J Food Sci
, vol. 73, no. 3, pp. C146-50, 2008.
2006
J. P. Osborne
,
A Morneau, D.
, and
R de Orduña, M.
,
“
Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
”
,
J Appl Microbiol
, vol. 101, no. 2, pp. 474-9, 2006.