Reihe Lebensmitteltechnologie Technofunctionality of Extracted Proteins from Microalgae for Food Applications Lutz GroßmannDr. HutSoftcover201957,00 € From food to medicine: Process development and use of functionalized polyclonal antibodies from cow's milk for the treat Hans-Jürgen HeidebrechtDr. HutSoftcover2019 Fresh cheese made from concentrated milk: Tailoring the calcium content of milk retentates by means of microfiltration t Johannes SchäferDr. HutSoftcover201972,00 € Whey protein-pectin complexes as new fat-replacers: process design, structure analysis and application for fat-reduced f Kristin ProtteDr. HutSoftcover201984,00 € Development and characterization of a spray drying microencapsulation process for probiotics in a cold-renneted skim-mil Rebecca WürthDr. HutSoftcover2018 Fast laboratory micro-CT of food foamsPrinciple, experimental setup for foam characterization and stabilityAnja EggertDr. HutSoftcover2018 Plasticization and texturization of pasta filata cheese – multiscale process analysis, thermo-rheological characterizati Balz BählerDr. HutSoftcover201872,00 € Concentration of Dairy Fluids - An Investigation on Membrane Cascades Comprised of Ultrafiltration in Series with Nanofi Patricia MeyerDr. HutSoftcover201739,00 € Shelf-stable milk products: Impact of bacterial spores, peptidases from Pseudomonas, and plasmin Marina StoeckelDr. HutSoftcover201772,00 € Lactic acid bacteriophages: Control in whey processing by membrane separation and perspectives on modulation of the micr Meike SamtlebeDr. HutSoftcover201735 Treffer 1 2 3 4