Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Anne-Marie Seuvre"'
Autor:
Katarzyna Samborska, Aleksandra Jedlińska, Andre Voilley, Dorota Witrowa-Rajchert, Anne-Marie Seuvre
Publikováno v:
International Agrophysics. 33:397-405
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9fda8a128d4be24e06301015dca1b5c
https://doi.org/10.31545/intagr/110857
https://doi.org/10.31545/intagr/110857
Autor:
Elias Bou-Maroun, Nasreddine Benbettaïeb, Claire-Hélène Brachais, Frédéric Debeaufort, Anne-Marie Seuvre, Anne-sophie Viaux, Claire O'Connell
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 298, pp.125064. ⟨10.1016/j.foodchem.2019.125064⟩
Food Chemistry, Elsevier, 2019, 298, pp.125064. ⟨10.1016/j.foodchem.2019.125064⟩
International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at thre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b0c5b22faa84081011c15362c16c081
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02171900/document
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02171900/document
Autor:
Andrée Voilley, Anne-Marie Seuvre
Publikováno v:
Springer Handbook of Odor ISBN: 9783319269306
The perception of flavor is induced by the release of aroma compounds in the vapor phase. The olfactory perception is not only related to the nature of aroma compounds initially present in the food, but also to their distribution between the differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75fa0d1ab7209d775a933683844a7fa7
https://doi.org/10.1007/978-3-319-26932-0_13
https://doi.org/10.1007/978-3-319-26932-0_13
Publikováno v:
Food Chemistry. 132:1721-1727
Coupled transfers of aroma compounds and water vapour were investigated by varying the relative humidity gradient of storage (50% or 90%) of two paper packaging at 25 °C. These papers differed in their coating surface: both were identically impregna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d18dc01f0600f5739d3167e9bf7bd740
https://doi.org/10.1016/j.foodchem.2011.06.049
https://doi.org/10.1016/j.foodchem.2011.06.049
Autor:
Anne-Marie Seuvre, Thomas Karbowiak, Andrée Voilley, Frédéric Debeaufort, David Chassagne, Régis D. Gougeon
Publikováno v:
Procedia Food Science. 1:879-885
During processing, storage and consumption, mass transfer of various molecules (water, gases, flavour compounds or other solutes) occur between the different phases in complex food products, and/or also between the complex food and its surroundings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35c1d1dbf700cb1d4ece9aee402bb5e0
https://doi.org/10.1016/j.profoo.2011.09.133
https://doi.org/10.1016/j.profoo.2011.09.133
Autor:
Dorota Witrowa-Rajchert, Emilia Janiszewska-Turak, Andrée Voilley, Anne-Marie Seuvre, Katarzyna Samborska, Aleksandra Jedlińska
Publikováno v:
Journal of Food Process Engineering
Journal of Food Process Engineering, Wiley, 2018, 41 (7), pp.e12872. ⟨10.1111/jfpe.12872⟩
Journal of Food Process Engineering, Wiley, 2018, 41 (7), pp.e12872. ⟨10.1111/jfpe.12872⟩
International audience; Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4fc0ece824e29e285a9da744fbc84e0
https://doi.org/10.1111/jfpe.12872
https://doi.org/10.1111/jfpe.12872
Autor:
Anne-Marie Seuvre, Sylvie L. Turgeon, Philippe Cayot, Michel Britten, Andrée Voilley, Véronique Perreault
Publikováno v:
Food Chemistry. 118:90-95
Time dependent aroma release was studied in skim milk, heated skim milk as well as in acid-induced gels derived from them using static headspace – gas chromatography analysis. A variable order kinetic model was fitted to experimental data and was u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d4a931a463cbc27adeb014177ede9ca
https://doi.org/10.1016/j.foodchem.2009.04.095
https://doi.org/10.1016/j.foodchem.2009.04.095
Publikováno v:
Food Chemistry. 108:1176-1182
The influence of temperature was pointed out on the release of aroma compounds from a model dairy dessert and on its rheological behaviour. The recipe chosen for inter-laboratory studies within the programme of COST Action 921 was tested. The custard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14d11715cba657bfee185cdf57b9ae6e
https://doi.org/10.1016/j.foodchem.2007.04.031
https://doi.org/10.1016/j.foodchem.2007.04.031
Publikováno v:
Food Research International. 40:480-492
Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc2453d2292d64b858bd169adcde69b3
https://doi.org/10.1016/j.foodres.2006.09.005
https://doi.org/10.1016/j.foodres.2006.09.005
Publikováno v:
Food Chemistry. 96:104-114
Two matrices with a similar rheological behaviour but with a different composition have been developed: one containing carbohydrates ( d -glucose, pectin and starch) and in the second one, called complex matrix, a lipid (triolein) was added. The rele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4adc2feb6ea1786d2d78220fc51f6634
https://doi.org/10.1016/j.foodchem.2005.02.014
https://doi.org/10.1016/j.foodchem.2005.02.014