359 results on '"Danthine, Sabine"'
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2. Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition
3. Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties
4. Natural emulsifiers lecithins preserve gut microbiota diversity in relation with specific faecal lipids in high fat-fed mice
5. High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators
6. Polysaccharides Extracted From Deverra Tortuosa Wastes: Structural, Functional, Antioxidant, Antihypertensive and Cytotoxic Properties
7. Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems
8. Modifying sucrose esters oleogels properties using different structuration routes
9. Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties
10. African Shea Butter Properties Related to Common Extraction Technologies: A Review
11. Effet antioxydant et capacité quenching de l’oxygène singulet du beurre de karité et de sa fraction phénolique
12. Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter
13. Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system
14. Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties
15. Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration
16. Impact of deodorisation time and temperature on the removal of different MOAH structures: a lab-scale study on spiked coconut oil.
17. Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.
18. Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties.
19. Baking: Laminated Bakery Products
20. Fats and Oils: Physicochemical Properties of Edible Oils and Fats
21. Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties
22. Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties
23. Physico-chemical and functional properties of dried male date palm flowers
24. Thermal and structural behavior of mango (Mangifera indica L) kernel fat from three Ivorian varieties.
25. Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil
26. Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes
27. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
28. Structural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch
29. Online flow cytometry, an interesting investigation process for monitoring lipid accumulation, dimorphism, and cells’ growth in the oleaginous yeast Yarrowia lipolytica JMY 775
30. In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
31. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
32. Assessment of partial coalescence in whippable oil-in-water food emulsions
33. Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
34. Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
35. Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
36. The Effect of Selected Fruit (Apple, Bitter Orange and Grape) Juice Concentrates Used as Osmotic Agents on the Osmotic-Dehydration Kinetics and Physico-Chemical Properties of Pomegranate Seeds
37. Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period
38. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
39. Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties
40. Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized crossover clinical trial
41. Influence of Enzymatic Remediation on Compositional and Thermal Properties of Palm Oil and Palm Oleins from Dry Fractionation
42. Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence
43. Tailoring Sucrose Esters Oleogels Using Different Structuration Routes
44. Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends
45. Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation
46. African Shea Butter Properties Related to Common Extraction Technologies: A Review
47. Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
48. Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats
49. Efficiency of Osmotic Dehydration of Pomegranate Seeds in Polyols Solutions Using Response Surface Methodology
50. Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials
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