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agriculture, sylviculture et pêche - iate.europa.eu
Effect of radio frequency heating on yoghurt, i: technological applicability, shelf-life and sensorial qualityThis first part of a two-part study focuses on the technical feasibility of applying radio frequency (RF) heating at different temperatures (58, 65 and 72 °C) to a stirred yoghurt gel after culturing....
général - core.ac.uk - PDF: doaj.org
Effect of radio frequency heating on yoghurt, ii: microstructure and textureRadio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed....
 PDF: doaj.org
Internal slippage at the wall... There are few publications on the rheology of stirred yoghurt and caution must be taken to model and interprete its behaviour....
Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts ... Stirred yoghurt was prepared from reconstituted skim milk powder fortified with 5%, 10%, 15%, 20%, 25%, 30% and 35% of the PPE, before and after inoculation with the traditional...
Viscosity of stirred yoghurt during storageThe aim of this paper was to determine the changes in viscosity of stirred yoghurt from producer A (n = 20) and producer B (n = 20) throughout 21 days of storage....
 PDF: doaj.org

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industrie agro-alimentaire - techdico
sciences naturelles et appliquées - techdico


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