Results 1 to 10 of about 14,742 (241)

Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white

Food Chemistry
Haobo Jin, Yaqin Yang, Guofeng Jin
exaly  

Antioxidant capacity of human milk: effect of thermal conditions for the pasteurization

Acta Paediatrica, International Journal of Paediatrics, 2008
Dolores Silvestre, Maria Miranda, Maria Muriach   +2 more
exaly  

Monument to Pasteur

BMJ, 1896
openaire   +1 more source

THE PASTEUR INSTITUTE

The Lancet, 1987
openaire   +2 more sources

A Criticism of Pasteur

Science, 1887
openaire   +2 more sources

Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application

International Journal of Biological Macromolecules
Mengxue Dong, Jiawen Pei, Xuebo Liu
exaly  

Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound

Food Chemistry
Kathleen Ramos Deegan
exaly  

PASTEURIZATION | Pasteurization of Liquid Products

2003
openaire   +1 more source

THE PASTEUR INSTITUTE

Science, 1889
openaire   +2 more sources

The 'Institut Pasteur'

Science, 1895
openaire   +2 more sources