Výsledky vyhledávání

To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

Autor: Lesme, H, Rannou, C, Alleaume, C, Famelart, Marie-Hélène, Bouhallab, Said, Prosta, C

Publikováno v: Eurosense
Eurosense, Sep 2018, Vérone, Italy
Eurosense, Sep 2018, Vérone, Italy. 2018

Aromatic perception of yogurts depends on both protein-flavour binding in the matrix and texture-flavourinteractions. The aim of this work is to study the flavour binding abilities of controlled whey proteinaggregates (WPA) with specific texture prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6ad796629afdfab307ee78db844afa25
https://hal.archives-ouvertes.fr/hal-01887279

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Determination of process-induced toxicants and odorants in food by multidimensional GC techniques hyphenated with olfactometry and mass spectrometry

Autor: Giri, Anupam, Ratel, Jérémy, Thomas, Caroline, Mercier, Frederic, Kondjoyan, Nathalie, Tournayre, Pascal, Engel, Erwan

Publikováno v: 11.International GC×GC Symposium
11.International GC×GC Symposium, May 2014, Riva del Garda, Italy. 1 p., 2014, 11èmes International GC×GC Symposium
3. European GC×GC Symposium . 2013; 3. European GC×GC Symposium, Nice, FRA, 2013-09-17-2013-09-18, 1-1
6. International Symposium on Recent Advances in Food Analysis (RAFA 2013)
6. International Symposium on Recent Advances in Food Analysis (RAFA 2013), Nov 2013, Prague, Czech Republic. 1 p., 2013, 6èmes International Symposium on Recent Advances in Food Analysis (RAFA 2013)
3. European GC×GC Symposium
3. European GC×GC Symposium, Sep 2013, Nice, France. 1 p., 2013, 3. European GC×GC Symposium
6èmes International Symposium on Recent Advances in Food Analysis (RAFA 2013). 2013; 6. International Symposium on Recent Advances in Food Analysis (RAFA 2013), Prague, CZE, 2013-11-05-2013-11-08
11èmes International GC×GC Symposium. 2014; 11.International GC×GC Symposium, Riva del Garda, ITA, 2014-05-18-2014-05-23

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7479115aa169c71c68b3b59a41b8379
https://hal.inrae.fr/hal-02739003/document

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Opérations simultanées de salage, séchage, fumage de filets de harengs par solution ternaire concentrée eau, sel, sucre en douchage ou immersion

Autor: Urvoy, Gaël

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::75b3fd6f3aeecaad9e43f9916b254ace
http://agritrop.cirad.fr/510560/

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Periodical

LA MEILLEURE: bagatelle (trifle) forêt-noire. (French)

Autor: MARQUIS, ETIENNE, GAGNON, MARIE-PIER

Publikováno v: Ricardo; nov/dec2024, Vol. 23 Issue 1, p122-125, 4p, 4 Color Photographs

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News

Blue California produit du gamma-dodécalactone naturel

Autor: Canada Newswire

Publikováno v: Canada Newswire (French). 08/16/2017.

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Sixièmes Journées de l'Aromatisation

Autor: Huet, Raymond

Publikováno v: Fruits

Courte note sur les 6ème Journées de l'Arômatisation. Grenoble. 17-18 oct. 1975. Domaines abordés: la réglementation des substances arômatisantes; les matières premières arômatisantes; l'arômatisation et la technologie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::f1619c1ecbe2a6b0bde37728df2b05db
http://agritrop.cirad.fr/414625/

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