Browsing by Subject "Food science"
Now showing items 1-3 of 3
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(1979)Waste material obtained from the mechanical peeling of Antarctic Krill (Euphasia superba) was studied in order to evaluate its potential use as a raw material for the preparation of protein isolates. A dye‐binding method ...
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(Elsevier Ltd, 2019)This work evaluates near-infrared (NIR) spectroscopy coupled with chemometric tools for determining the superficial content of citral (SCCt) on microparticles. To perform this evaluation, using spray drying, citral was ...
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(2001)Different goat cheeses from Chile were studied by Free-Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes ...