Resultados de búsqueda - Speroni, Francisco

High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties... por Speroni, Francisco, Szerman, Natalia, Vaudagna, Sergio Ramon

Enlace del recurso
Enlace del recurso
Enlace del recurso

High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice por Manassero, Carlos Alberto, Speroni, Francisco, Vaudagna, Sergio Ramon

Enlace del recurso
Enlace del recurso
Enlace del recurso

High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate por Manassero, Carlos Alberto, Vaudagna, Sergio Ramon, Añón, María Cristina, Speroni, Francisco

Enlace del recurso
Enlace del recurso
Enlace del recurso

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties por Manassero, Carlos Alberto, Beaumal, Valérie, Vaudagna, Sergio Ramon, Speroni, Francisco, Anton, Marc

Enlace del recurso
Enlace del recurso
Enlace del recurso

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement por Manassero, Carlos Alberto, David-Briand, Elisabeth, Vaudagna, Sergio Ramon, Anton, Marc, Speroni, Francisco

Enlace del recurso
Enlace del recurso
Enlace del recurso

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-adde... por Manassero, Carlos Alberto, Vaudagna, Sergio Ramon, Sancho, Ana Maria, Añón, María Cristina, Speroni, Francisco

Enlace del recurso
Enlace del recurso
Enlace del recurso