Whey protein-pectin complexes as new fat-replacers: process design, structure analysis and application for fat-reduced food systems
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2019
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Lebensmitteltechnologie
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext http://www.dr.hut-verlag.de/978-3-8439-4056-6.html |
| Beschreibung: | xxiv, 165 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm |
| ISBN: | 9783843940566 3843940568 |
Internformat
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| 245 | 1 | 0 | |a Whey protein-pectin complexes as new fat-replacers |b process design, structure analysis and application for fat-reduced food systems |c Kristin Protte |
| 250 | |a 1. Auflage | ||
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| 650 | 0 | 7 | |a Molkenproteine |0 (DE-588)4273083-1 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1804180706754035712 |
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| author | Protte, Kristin 1987- |
| author_GND | (DE-588)1058204874 |
| author_facet | Protte, Kristin 1987- |
| author_role | aut |
| author_sort | Protte, Kristin 1987- |
| author_variant | k p kp |
| building | Verbundindex |
| bvnumber | BV046266880 |
| classification_tum | LEB 420 LAN 835 LEB 290 |
| ctrlnum | (OCoLC)1128850887 (DE-599)DNB1187853062 |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrarwissenschaft |
| edition | 1. Auflage |
| format | Thesis Book |
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| indexdate | 2024-07-10T08:40:02Z |
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| spelling | Protte, Kristin 1987- Verfasser (DE-588)1058204874 aut Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems Kristin Protte 1. Auflage München Verlag Dr. Hut 2019 xxiv, 165 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie Dissertation Universität Hohenheim 2019 Ersatz (DE-588)4138740-5 gnd rswk-swf Speisefett (DE-588)4171122-1 gnd rswk-swf Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd rswk-swf Pektine (DE-588)4173611-4 gnd rswk-swf Molkenproteine (DE-588)4273083-1 gnd rswk-swf Paperback / softback Fat-Replacer Whey protein Creaminess 1687: Hardcover, Softcover / Technik/Chemische Technik (DE-588)4113937-9 Hochschulschrift gnd-content Molkenproteine (DE-588)4273083-1 s Pektine (DE-588)4173611-4 s Speisefett (DE-588)4171122-1 s Ersatz (DE-588)4138740-5 s Fettreduziertes Lebensmittel (DE-588)4480030-7 s b DE-604 Verlag Dr. Hut (München) (DE-588)10174118-2 pbl X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=a2b7840ee549466da1ed2d097ea39fb3&prov=M&dok_var=1&dok_ext=htm Inhaltstext X:MVB http://www.dr.hut-verlag.de/978-3-8439-4056-6.html |
| spellingShingle | Protte, Kristin 1987- Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems Ersatz (DE-588)4138740-5 gnd Speisefett (DE-588)4171122-1 gnd Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd Pektine (DE-588)4173611-4 gnd Molkenproteine (DE-588)4273083-1 gnd |
| subject_GND | (DE-588)4138740-5 (DE-588)4171122-1 (DE-588)4480030-7 (DE-588)4173611-4 (DE-588)4273083-1 (DE-588)4113937-9 |
| title | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems |
| title_auth | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems |
| title_exact_search | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems |
| title_full | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems Kristin Protte |
| title_fullStr | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems Kristin Protte |
| title_full_unstemmed | Whey protein-pectin complexes as new fat-replacers process design, structure analysis and application for fat-reduced food systems Kristin Protte |
| title_short | Whey protein-pectin complexes as new fat-replacers |
| title_sort | whey protein pectin complexes as new fat replacers process design structure analysis and application for fat reduced food systems |
| title_sub | process design, structure analysis and application for fat-reduced food systems |
| topic | Ersatz (DE-588)4138740-5 gnd Speisefett (DE-588)4171122-1 gnd Fettreduziertes Lebensmittel (DE-588)4480030-7 gnd Pektine (DE-588)4173611-4 gnd Molkenproteine (DE-588)4273083-1 gnd |
| topic_facet | Ersatz Speisefett Fettreduziertes Lebensmittel Pektine Molkenproteine Hochschulschrift |
| url | http://deposit.dnb.de/cgi-bin/dokserv?id=a2b7840ee549466da1ed2d097ea39fb3&prov=M&dok_var=1&dok_ext=htm http://www.dr.hut-verlag.de/978-3-8439-4056-6.html |
| work_keys_str_mv | AT prottekristin wheyproteinpectincomplexesasnewfatreplacersprocessdesignstructureanalysisandapplicationforfatreducedfoodsystems AT verlagdrhutmunchen wheyproteinpectincomplexesasnewfatreplacersprocessdesignstructureanalysisandapplicationforfatreducedfoodsystems |