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Results:
1-17
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Results: 17
Authors:
DUMAY EM
KALICHEVSKY MT
CHEFTEL JC
Citation: Em. Dumay et al., CHARACTERISTICS OF PRESSURE-INDUCED GELS OF BETA-LACTOGLOBULIN AT VARIOUS TIMES AFTER PRESSURE RELEASE, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 10-19
Authors:
CHEFTEL JC
CULIOLI J
Citation: Jc. Cheftel et J. Culioli, EFFECTS OF HIGH-PRESSURE ON MEAT - A REVIEW, Meat science, 46(3), 1997, pp. 211-236
Authors:
FUNTENBERGER S
DUMAY E
CHEFTEL JC
Citation: S. Funtenberger et al., HIGH-PRESSURE PROMOTES BETA-LACTOGLOBULIN AGGREGATION THROUGH SH S-S INTERCHANGE REACTIONS/, Journal of agricultural and food chemistry, 45(3), 1997, pp. 912-921
Authors:
DUMAY E
LAMBERT C
FUNTENBERGER S
CHEFTEL JC
Citation: E. Dumay et al., EFFECTS OF HIGH-PRESSURE ON THE PHYSICOCHEMICAL CHARACTERISTICS OF DAIRY CREAMS AND MODEL OIL WATER EMULSIONS/, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 606-625
Authors:
THIEBAUD M
DUMAY E
CHEFTEL JC
Citation: M. Thiebaud et al., INFLUENCE OF PROCESS VARIABLES ON THE CHARACTERISTICS OF A HIGH-MOISTURE FISH SOY PROTEIN MIX TEXTURIZED BY EXTRUSION-COOKING, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 526-535
Authors:
CHEFTEL JC
Citation: Jc. Cheftel, REVIEW - HIGH-PRESSURE, MICROBIAL INACTIVATION AND FOOD PRESERVATION, Food science and technology international, 1(2-3), 1995, pp. 75-90
Authors:
THIEBAUD M
DUMAY E
CHEFTEL JC
Citation: M. Thiebaud et al., BIOCHEMICAL CHARACTERISTICS OF THE PROTEI N CONSTITUENTS OF CRAB ANALOGS PREPARED BY EXTRUSION-COOKING, Sciences des aliments, 15(1), 1995, pp. 59-74
Authors:
CARLEZ A
VECIANANOGUES T
CHEFTEL JC
Citation: A. Carlez et al., CHANGES IN COLOR AND MYOGLOBIN OF MINCED BEEF MEAT DUE TO HIGH-PRESSURE PROCESSING, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 528-538
Authors:
FUNTENBERGER S
DUMAY E
CHEFTEL JC
Citation: S. Funtenberger et al., PRESSURE-INDUCED AGGREGATION OF BETA-LACTOGLOBULIN IN PH 7.0 BUFFERS, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 410-418
Authors:
LALIGANT A
MARTI J
CHEFTEL JC
DUMAY E
CUQ JL
Citation: A. Laligant et al., DETECTION OF CONFORMATIONAL MODIFICATIONS OF HEATED BETA-LACTOGLOBULIN BY IMMUNOCHEMICAL METHODS, Journal of agricultural and food chemistry, 43(11), 1995, pp. 2896-2903
Authors:
RAFFALLI J
ROSEC JP
CARLEZ A
DUMAY E
RICHARD N
CHEFTEL JC
Citation: J. Raffalli et al., HIGH-PRESSURE STRESS AND INACTIVATION OF LISTERIA-INNOCUA IN INOCULATED DAIRY CREAM, Sciences des aliments, 14(3), 1994, pp. 349-358
Authors:
CARLEZ A
ROSEC JP
RICHARD N
CHEFTEL JC
Citation: A. Carlez et al., BACTERIAL-GROWTH DURING CHILLED STORAGE OF PRESSURE-TREATED MINCED MEAT, Lebensmittel-Wissenschaft + Technologie, 27(1), 1994, pp. 48-54
Authors:
DUMAY EM
KALICHEVSKY MT
CHEFTEL JC
Citation: Em. Dumay et al., HIGH-PRESSURE UNFOLDING AND AGGREGATION OF BETA-LACTOGLOBULIN AND THEBAROPROTECTIVE EFFECTS OF SUCROSE, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1861-1868
Authors:
CHEFTEL JC
Citation: Jc. Cheftel, FOOD PROTEINS - RECENT DEVELOPMENTS IN FUNCTIONALITY AND PROCESSING EFFECTS, Food reviews international, 9(4), 1993, pp. 443-443
Authors:
CHEFTEL JC
DUMAY E
Citation: Jc. Cheftel et E. Dumay, MICROCOAGULATION OF PROTEINS FOR DEVELOPMENT OF CREAMINESS, Food reviews international, 9(4), 1993, pp. 473-502
Authors:
BASTIER P
DUMAY E
CHEFTEL JC
Citation: P. Bastier et al., PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF COMMERCIAL CASEINATES, Lebensmittel-Wissenschaft + Technologie, 26(6), 1993, pp. 529-537
Authors:
CARLEZ A
ROSEC JP
RICHARD N
CHEFTEL JC
Citation: A. Carlez et al., HIGH-PRESSURE INACTIVATION OF CITROBACTER-FREUNDII, PSEUDOMONAS-FLUORESCENS AND LISTERIA-INNOCUA IN INOCULATED MINCED BEEF MUSCLE, Lebensmittel-Wissenschaft + Technologie, 26(4), 1993, pp. 357-363
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