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Effect of extracts of oak (Quercus petraea) bark, oak leaves, aloe vera (Curacao aloe), coconut shell and wine on the colloidal stability of milk and concentrated milk

1999

O'Connell, J.E. | Fox, P.F. (Department of Food Chemistry, University College, Cork (Ireland))

AGROVOC Keywords
aloe barbadensis aloe vera bark calor casein caseina chaleur coco coconuts condensed milk corteza extractos extractos vegetales extracts extrait feuille heat heat stability hojas leaves leche condensada leche desnatada noix de coco plant extracts plant products polifenoles polyphenol polyphenols productos de origen vegetal quercus quercus petraea resistencia a la temperatura skim milk temperature resistance vin vinos wines
Bibliographic information
Volume 66 Issue 1
Pagination
pp. 93-96
Other Subjects
Lait concentre sucre; Resistance a la temperature; Ecorce; Lait ecreme; Curacao aloe; Extrait d'origine vegetale; Concentrated milk; Produit vegetal; Caseine
Language
English
Note
22 ref.
1999-08-15
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