skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Refinado por: Base de dados/Biblioteca: EBSCOhost Business Source Complete remover assunto: Milk And Cheese Industries. Ice Creams remover Journal Of The American Oil Chemists' Society remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat
Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

Martini, S ; Hartel, R. W

Journal of the American Oil Chemists' Society, 2008-07, Vol.85 (7), p.621-628 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

Texto completo disponível

Citações Citado por
2
Determination of Furan Fatty Acids in Food Samples
Determination of Furan Fatty Acids in Food Samples
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination of Furan Fatty Acids in Food Samples

Vetter, Walter ; Laure, Sophia ; Wendlinger, Christine ; Mattes, Axel ; Smith, Andrew W. T ; Knight, David W

Journal of the American Oil Chemists' Society, 2012-08, Vol.89 (8), p.1501-1508 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
3
Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat
Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

Martini, Silvana ; Carelli, Amalia A ; Lee, Jiwon

Journal of the American Oil Chemists' Society, 2008-12, Vol.85 (12), p.1097-1104 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

Texto completo disponível

Citações Citado por
4
Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends
Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends
Material Type:
Artigo 		Adicionar ao Meu Espaço

Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends

Buldo, Patrizia ; Wiking, Lars

Journal of the American Oil Chemists' Society, 2012-05, Vol.89 (5), p.787-795 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
5
GC/EI-MS Determination of the Diastereomer Distribution of Phytanic Acid in Food Samples
GC/EI-MS Determination of the Diastereomer Distribution of Phytanic Acid in Food Samples
Material Type:
Artigo 		Adicionar ao Meu Espaço

GC/EI-MS Determination of the Diastereomer Distribution of Phytanic Acid in Food Samples

Schröder, Markus ; Vetter, Walter

Journal of the American Oil Chemists' Society, 2011-03, Vol.88 (3), p.341-349 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

Texto completo disponível

Citações Citado por
6
Rheology of Cream-like Emulsions Prepared with Soybean Milk and Low Trans Vegetable Fat
Rheology of Cream-like Emulsions Prepared with Soybean Milk and Low Trans Vegetable Fat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheology of Cream-like Emulsions Prepared with Soybean Milk and Low Trans Vegetable Fat

Márquez, Andrés L ; Wagner, Jorge R

Journal of the American Oil Chemists' Society, 2012-10, Vol.89 (10), p.1857-1865 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
7
Toxic Aldehyde, 4-Hydroxy-2-trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects
Toxic Aldehyde, 4-Hydroxy-2-trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Toxic Aldehyde, 4-Hydroxy-2-trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects

Han, In Hwa ; Csallany, A. Saari

Journal of the American Oil Chemists' Society, 2012-10, Vol.89 (10), p.1801-1805 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
8
Characterization and Oxidative Stability of Structured Lipids: Infant Milk Fat Analog
Characterization and Oxidative Stability of Structured Lipids: Infant Milk Fat Analog
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization and Oxidative Stability of Structured Lipids: Infant Milk Fat Analog

Maduko, C. O ; Park, Y. W ; Akoh, C. C

Journal of the American Oil Chemists' Society, 2008-03, Vol.85 (3), p.197-204 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

Texto completo disponível

Citações Citado por
9
Improving Plasticity of Milk Fat for Use in Baking by Fractionation
Improving Plasticity of Milk Fat for Use in Baking by Fractionation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving Plasticity of Milk Fat for Use in Baking by Fractionation

Yella Reddy, S

Journal of the American Oil Chemists' Society, 2010-05, Vol.87 (5), p.493-497 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

Texto completo disponível

Citações Citado por
10
Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil‐in‐water emulsions
Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil‐in‐water emulsions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil‐in‐water emulsions

Palazolo, Gonzalo G. ; Sorgentini, Delia A. ; Wagner, Jorge R.

Journal of the American Oil Chemists' Society, 2004-07, Vol.81 (7), p.625-632 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Data de Publicação 

De até
Refinar
  1. Antes de1993  (6)
  2. 1993Até1997  (13)
  3. 1998Até2002  (23)
  4. 2003Até2008  (23)
  5. Após 2008  (8)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.