Obiettivo Texture on dairy products is related to exopolysaccharides (EPS) produced by lactic acid bacteria (LAB). This study tries to clarify the role of EPS on fermented milk products texture studying the rheological characteristics of these LAB and the interactions EPS-milk proteins at low pH values. Campo scientifico natural scienceschemical sciencesorganic chemistryorganic acidsnatural sciencesbiological sciencesmicrobiologybacteriologyagricultural sciencesanimal and dairy sciencedairynatural sciencesbiological sciencesbiochemistrybiomoleculesproteins Programma(i) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Argomento(i) Data not available Invito a presentare proposte Data not available Meccanismo di finanziamento RGI - Research grants (individual fellowships) Coordinatore Nizo Food Research Contributo UE Nessun dato Indirizzo Kernhemseweg 2 6718 ZB Ede Paesi Bassi Mostra sulla mappa Costo totale Nessun dato Partecipanti (1) Classifica in ordine alfabetico Classifica per Contributo UE Espandi tutto Riduci tutto Not available Spagna Contributo UE Nessun dato Indirizzo Mostra sulla mappa Costo totale Nessun dato
