Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Élodie Arnaud"'
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100489- (2023)
The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h at 80 °C,
Externí odkaz:
https://doaj.org/article/7474e3b55faa431c9bf0bcbad2a1ee22
Autor:
Carine Plassot, Jean-Pierre Daurès, Jean-Pierre Mérel, Isabelle Boulze, Élodie Arnaud, Jean-Louis Pujol, Michel Launay
Publikováno v:
Psychology
Psychology, Scientific Research Publishing, 2013, 4, pp.1-7
Psychology, Scientific Research Publishing, 2013, 4, pp.1-7. ⟨10.4236/psych.2013.46A1001⟩
Psychology, Scientific Research Publishing, 2013, 4, pp.1-7
Psychology, Scientific Research Publishing, 2013, 4, pp.1-7. ⟨10.4236/psych.2013.46A1001⟩
Article disponible en ligne à l'adresse : http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33494; International audience; Purpose: 1) to determine the level of post-traumatic stress disorder (PTSD) by means of impact of event scale (IES) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a27c8aa1e92cef127794a43e5976f520
https://hal.archives-ouvertes.fr/hal-03067726
https://hal.archives-ouvertes.fr/hal-03067726
Publikováno v:
Foods, Vol 10, Iss 10, p 2497 (2021)
The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at da
Externí odkaz:
https://doaj.org/article/4865914b3bfc417e8d4589f4302abacd
Autor:
Leo Nyikadzino Mahachi, Monlee Rudman, Elodie Arnaud, Voster Muchenje, Louwrens Christiaan Hoffman
Publikováno v:
Foods, Vol 9, Iss 12, p 1822 (2020)
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content
Externí odkaz:
https://doaj.org/article/03c680ee0e9f4306ae3f5f86deeffa37
Autor:
Angela Ratsimba, Danielle Rakoto, Elodie Arnaud, Thierry Goli, Julien Ricci, Victor Jeannoda, Dominique Pallet, M. Rivier
Publikováno v:
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, Vol 67, Iss 3 (2015)
Kitoza is a traditional Malagasy meat product made from beef or pork. It is presented as 20–50 cm x 2–3 cm strips. Considered for a long time as a royal delicacy (1, 4), it still holds a special place in the daily meal of Malagasy people. Strips
Externí odkaz:
https://doaj.org/article/627a1abf71dd46d1b6f12208a69a6d5c
Autor:
Bauquis, Pierre-Emmanuel
Publikováno v:
Médecine humaine et pathologie. 2014
In France, adult psychiatric institutions engage more psychomotor specialists. However, there remains a contradiction: whereas psychomotor proves to have a significant contribution to the care of psychoses, the most prevalent diseases in these instit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::0b4351041735f7d08bd72d49f0389a04
https://dumas.ccsd.cnrs.fr/dumas-01068901/file/11_MEM_PSYCHOMOT_2014_BAUQUIS_Pierre-Emmanuel.pdf
https://dumas.ccsd.cnrs.fr/dumas-01068901/file/11_MEM_PSYCHOMOT_2014_BAUQUIS_Pierre-Emmanuel.pdf