Gelatin Structures and their Storage Stability and Performance

Gelatin Structures and their Storage Stability and Performance

Bibliographic Details
Main Author:	Alvarez, Gabriel Aguirre
Published:	University of Nottingham 2009
Subjects:	664
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503783

Similar Items

On the structure of gelatin gels
by: Callow, E. H.
Published: (1924)

Microstructure and Rheology of Phase-Seperating Solutions of Gelatin and Starch
by: Firoozmand, Hassan
Published: (2009)

Kinetic trapping of microstructures : control of gelatin in dairy products
by: Aichinger, Pierre-Anton
Published: (2005)

Water sorption hysteresis in relation to storage stability of foods at low and intermediate moisture ranges
by: Davod-Zaoeh, D.
Published: (1974)

Gelation and melting of gelatin
by: Clegg, Stuart Mark
Published: (1990)

Storage stability of intermediate moisture meat
by: Webster, C. E. M.
Published: (1980)

The flavour stability and haze stability of pasteurised beers
by: Drew, Ian
Published: (1977)

Storage stability of low salt bacon : Microbiological, chemical and sensory aspects
by: Applegate, J.
Published: (1989)

Effect of food storage conditions on the survival of Campylobacter jejuni
by: Thomas, Richard James
Published: (2001)

Rheological properties of gelatin, carrageenan and locust bean gum mixtures
by: Jones, Guy Matthew John
Published: (2004)

Monitoring the succession of bacterial communities during storage of raw meat
by: Doulgeraki, Agapi I.
Published: (2010)

Ribonucleic Acid Synthesis in Tomato during Ripening and Hypobaric Storage
by: Rattanapanone, N.
Published: (1976)

Effect of heat treatment and storage on the nutritive value of various legumes
by: Almas, K.
Published: (1979)

The Thawing, Cooking and Storage of Frozen Poultry in Relation to the Hazards of Bacterial Contamination
by: Roberts, D.
Published: (1977)

Harnessing the potential of gaseous ozone for the disinfection of fresh produce in storage and transit
by: Roberts, Raveenia Ellisa
Published: (2005)

Effect of high pressure treatments and chilled storage on the chemical and microbiological quality of fish
by: Karim, Nurul Ulfah
Published: (2011)

Extraction and storage stability of nutritionally important components of shark liver oil
by: Sunarya, D. R. S.
Published: (1987)

The effect of processing and storage on fruit products
by: Marson, Hayley Johanne
Published: (2012)

Drying and storage of Khun Chiang sausage
by: Rojanakorn, Thanakorn
Published: (2004)

A study of the bacteriology and biochemistry of damaged and undamaged cod tissue during chill storage
by: Rubbi, S. F.-T.
Published: (1964)

The organoleptic stability of British fresh pork sausages
by: Leads, Christopher Stephen
Published: (1979)

Studies on high carbon dioxide modified atmosphere packaging on storage quality of potatoes and selected fruits
by: Nidhi, R.
Published: (2010)

Improvement of fruit product quality and shelf life by changing temperature conditions during transport and storage
by: Dew, Rosemary
Published: (2015)

The effect of raw materials and yeast quality on beer stability
by: Miedl, Michaela
Published: (2010)

Gelatinization behaviour of Nigerian sorghum starch : a comparative study with wheat and maize starches
by: Abubakar, Hafiz
Published: (1992)

The fate of pirimiphos-methyl during storage and processing of rapeseed
by: Hastuti, Pudji
Published: (1993)

Coalescence and disproportionation of air bubbles stabilized by proteins and emulsion droplets
by: Wang, Yiwei
Published: (2008)

Physical and enzymatic stability of emulsions containing complexes of casein and anionic polysaccharide
by: Jourdain, Laureline Sophie
Published: (2008)

Stability of proteins in the glassy state
by: Badii, Fojan
Published: (2005)

Food storage : changes to the protein component
by: Farahnaky, Asgar
Published: (2003)

Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents
by: Furukawa Suarez, Andres
Published: (2009)

Disproportionation of air bubbles stabilized by food proteins and nanoparticles
by: Du, Zhiping
Published: (2004)

Bubbles stabilized by nanoparticles and protein, surfactant and particle mixtures
by: Kostakis, Thomas
Published: (2006)

Stability of selected water-soluble vitamins in model systems
by: Pacquette, Connie L.
Published: (1998)

The effect of washing, frozen storage, and various additives on the properties of Sardine (Sardina pilchardus) mince kamaboko gels
by: Karayannakidis, Panayotis D.
Published: (2007)

Effects of biopolymer on stability mechanisms of aerated high-sugar confectionery
by: Lau, Ka
Published: (2006)

Membrane composition and performance of food emulsions
by: Shenton, A. J.
Published: (1979)

Microstructural factors affecting the stability of viscoelastic caseinate emulsions flocculated by polysaccharides
by: Moschakis, Thomas
Published: (2006)

Stability and bioavailablity of food folate
by: McKillop, Derek John
Published: (2001)

Role of fat on the structure of strarchy food product
by: Mamat, Hasmadi
Published: (2010)

Cannot write session to /tmp/vufind_sessions/sess_b0iuerrgsqvtfk2pko98higfnl