Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer. Read more about Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.
Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids. Read more about Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.
Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction. Read more about Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction.
The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder. Read more about The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.
Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase. Read more about Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.
Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine. Read more about Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.
