Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Alchamieh, Christine"'
Autor:
Kristiawan, Magdalena, Micard, Valerie, Maladira, Priscilla, Alchamieh, Christine, Maigret, Jean-Eudes, Reguerre, Anne-Laure, Emin, Azad, Della Valle, Guy
Publikováno v:
32. EFFoST International Conference
32. EFFoST International Conference, Nov 2018, Nantes, France. 2018
32. EFFoST International Conference, Nov 2018, Nantes, France. 2018
Multi-scale structural changes of pea flour starch and proteins during extrusion. 32. EFFoST International Conference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::400c1b880e492321adb359da6753204f
https://hal.archives-ouvertes.fr/hal-02154418
https://hal.archives-ouvertes.fr/hal-02154418
Autor:
Kristiawan, Magdalena, Mégaradémy, Thomas, Alchamieh, Christine, Reguerre, Anne-Laure, Emin, Azad, Micard, Valerie, Della Valle, Guy, Salles, Christian
Publikováno v:
32. EFFoST International Conference
32. EFFoST International Conference, Nov 2018, Nantes, France. 2018
32. EFFoST International Conference, Nov 2018, Nantes, France. 2018
Phenomenological model of oral processing of high-protein extruded pea flour . 32. EFFoST International Conference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::12067fb02d8856cddce6bf448e4ce62d
https://hal.archives-ouvertes.fr/hal-02154419
https://hal.archives-ouvertes.fr/hal-02154419
Autor:
Kristiawan, Magdalena, Mégaradémy, Thomas, Alchamieh, Christine, Réguerre, Anne-Laure, Azad, Emin M., Micard, Valérie, Della Valle, Guy, Salles, Christian
Publikováno v:
5. international conference on Food oral processing
5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom
5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom
Chewing behavior of high-protein expanded pea flour. 5. international conference on Food oral processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ff06ab30b68bd9f92bf6637f6025852
https://hal.archives-ouvertes.fr/hal-01918041
https://hal.archives-ouvertes.fr/hal-01918041
Autor:
Kristiawan, Magdalena, Mégaradémy, Thomas, Alchamieh, Christine, Réguerre, Anne-Laure, Della Valle, Guy, Emin, A., Micard, Valérie, Salles, Christian
Publikováno v:
Annual European Rheology Conference 2018 (AERC 2018)
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bd0023535c550ca51dc3a2b75a8e543b
https://hal.archives-ouvertes.fr/hal-01914399
https://hal.archives-ouvertes.fr/hal-01914399
Autor:
Kristiawan, Magdalena, Mégaradémy, Thomas, Alchamieh, Christine, Reguerre, Anne-Laure, Emin, Azad, Micard, Valerie, Della Valle, Guy, Salles, Christian
Publikováno v:
53. Congrès du GFR (Groupe Français de Rhéologie)
53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018
53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018
Viscosité des bols alimentaires issues de protéagineux extrudés. 53. Congrès du GFR (Groupe Français de Rhéologie)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::90a6afd27f0b31c03c7cdf8523f228b4
https://hal.science/hal-02154420
https://hal.science/hal-02154420
Autor:
Kristiawan, Magdalena, Maladira, Priscilla, Alchamieh, Christine, Maigret, Jean-Eudes, Reguerre, Anne-Laure, Micard, Valerie, Emin, Azad, Della Valle, Guy
Publikováno v:
Colloque Biopolymers 2017
Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017
Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017
Biopolymers and structural changes during plant proteins texturizing by extrusion. Colloque Biopolymers 2017
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fac39a22a4dc111acb3904b12cce52e8
https://hal.archives-ouvertes.fr/hal-02154414
https://hal.archives-ouvertes.fr/hal-02154414
Autor:
Alchamieh, Christine
Publikováno v:
Génie des procédés. 2017
Master
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::fba442922f5737825d67e4d6c73b1666
https://hal.inrae.fr/hal-03330889
https://hal.inrae.fr/hal-03330889