Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Anna Patsioura"'
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 224, pp.1-16. ⟨10.1016/j.jfoodeng.2017.12.015⟩
Journal of Food Engineering, Elsevier, 2018, 224, pp.1-16. ⟨10.1016/j.jfoodeng.2017.12.015⟩
International audience; Evaluating and improving the thermal stability of frying oil is of major concern for the whole frying industry, including oil producers and manufacturers of deep-fryers. Online measurements of oil degradation rely on coarse in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80e12f864f8b55f19ec63483064d5127
https://doi.org/10.1016/j.jfoodeng.2017.12.015
https://doi.org/10.1016/j.jfoodeng.2017.12.015
Publikováno v:
Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2017, 101, pp.84-99. ⟨10.1016/j.fbp.2016.10.009⟩
Food and Bioproducts Processing, Elsevier, 2017, 101, pp.84-99. ⟨10.1016/j.fbp.2016.10.009⟩
Deep-frying exposes edible oils to high temperature and oxygen for long periods causing its rapid breakdown. This study elucidates why oxygen transport shortens more oil usage lifetime than the frying temperature itself. The role of oxygen transport
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d780af9135d34809da6368acf518008a
https://hal.archives-ouvertes.fr/hal-01530785
https://hal.archives-ouvertes.fr/hal-01530785
Publikováno v:
Critical Reviews in Food Science and Nutrition. 55:1758-1770
Modeling is an important tool in the food industry since it is able to simplify explanation of phenomena and optimize processes that cover a broad field from manufacture to byproducts treatment. The goal of the current article is to explore the devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c83943ffe71501cb008ae39ae50eae1f
https://doi.org/10.1080/10408398.2012.725112
https://doi.org/10.1080/10408398.2012.725112
Autor:
María Dolores Álvarez Torres, Silvia Arazuri, Cristina Barsan, Eric Bertoft, Andreas Blennow, Vaiva Bražinskienė, Fanny Buffetto, Mary E. Camire, Isabelle Capron, Marie-Christine Ralet, Rosana Colussi, Virginia Corrigan, Pablo Cortés, Stef de Haan, Bruno De Meulenaer, Mendel Friedman, Kristina Gaivelytė, Fabienne Guillon, Hanjo Hellmann, Carmen Jarén, Lachman Jaromír, Salwa Karboune, Hamouz Karel, Lovedeep Kaur, Régis Kesteloot, Carol E. Levin, Ainara López, María Salomé Mariotti, Orsák Matyáš, Owen J. McCarthy, Marian McKenzie, Raquel Medeiros, Frédéric Mestdagh, Duroy A. Navarre, Wenceslao Canet Parreño, Anna Patsioura, Franco Pedreschi, Reena Grittle Pinhero, Mohamed Fawzy Ramadan, M.A. Rao, Flor Rodriguez, Roshani Shakya, Jaspreet Singh, Rekha S. Singhal, Paul Smith, Shrikant A. Survase, Gilles Trystram, Jean-Michaël Vauvre, Olivier Vitrac, Amanda Waglay, Rickey Y. Yada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da12787f52e86b6a40e60cd48fc4d98d
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
Publikováno v:
AIChE Journal
AIChE Journal, Wiley, 2015, 61 (7), pp.2329-2353. ⟨10.1002/aic.14801⟩
AIChE Journal, Wiley, 2015, 61 (7), pp.2329-2353. ⟨10.1002/aic.14801⟩
Oil–air biphasic flow has been simulated at the scale of an entire potato tuber tissue using a Kinetic Monte-Carlo (KMC) formulation parameterized on microscopic observations. Extrapolations to more general configurations are proposed by combining
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f2cb3323414155dbced8466b8baca50
https://hal.archives-ouvertes.fr/hal-01269368
https://hal.archives-ouvertes.fr/hal-01269368
Autor:
Frédéric Jamme, Régis Kesteloot, Anna Patsioura, Olivier Vitrac, Pamela Hume, Jean-Michaël Vauvre
Publikováno v:
AIChE Journal
AIChE Journal, Wiley, 2015, 61 (4), pp.1427-1446. ⟨10.1002/aic.14744⟩
AIChE Journal, Wiley, 2015, 61 (4), pp.1427-1446. ⟨10.1002/aic.14744⟩
Spontaneous oil percolation in French fries was studied dynamically at cellular scale using deep-UV synchrotron radiation enabling to image simultaneously the fluorescence of cell walls and of dyed oil. Experimental results report 75 oil filling kine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84fdb3b2fcebd1cb6f42034e41a2cfdd
https://hal.archives-ouvertes.fr/hal-01269469
https://hal.archives-ouvertes.fr/hal-01269469
Publikováno v:
European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2014, 116 (6), pp.741-755. ⟨10.1002/ejlt.201300278⟩
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2014, 116 (6), pp.741-755. ⟨10.1002/ejlt.201300278⟩
The increasingly poor perception of fried products encourages the development of rupture technologies to reduce oil uptake. The current available descriptions of oil uptake mechanisms remain incomplete, neglecting: (i) the critical role of the total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f5d2ec9520eba02a50a29e084650605
https://hal.archives-ouvertes.fr/hal-01173914
https://hal.archives-ouvertes.fr/hal-01173914
The scope of the current study is to investigate the ultrafiltration process of high molecular weight β-glucan molecules with a final purpose to optimize their recovery from oat mill waste. Therefore, standard β-glucan solutions were processed in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14d5f1f8bfd9a9161e536e59ad50bc0f
https://hdl.handle.net/20.500.14279/3165
https://hdl.handle.net/20.500.14279/3165