Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Béatrice Conde-Petit"'
Publikováno v:
Journal of Food Process Engineering. 44
This is the peer reviewed version which has been published in final form at https://doi.org/10.1111/jfpe.13850 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d55ed9c26fc38184fb828a3cec80ce4
https://doi.org/10.1111/jfpe.13850
https://doi.org/10.1111/jfpe.13850
Publikováno v:
CHIMIA, Vol 55, Iss 3 (2001)
Starch is amongst the most abundant plant products and is a mixture of two polymers, amylose and amylopectin. During food processing starch is transformed by hydrothermal treatments. The structural features of starch in food cover a size range of mor
Externí odkaz:
https://doaj.org/article/c97162d3814343bba885f18d630ddffc
Publikováno v:
Annals of the New York Academy of Sciences. 1324:29-39
This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c795d3cdad37419bfd49a68552b4de22
https://doi.org/10.1111/nyas.12418
https://doi.org/10.1111/nyas.12418
Publikováno v:
Journal of Cereal Science. 58:272-277
Rice bran is a rich source of valuable nutrients and has potential for high-value applications. Endogenous lipases catalyze the hydrolysis of rice bran oil to free fatty acids, which initiates lipid oxidation. The evaluation of the success of rice br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a93f1bc55f2113eae98a9f42a105a28a
https://doi.org/10.1016/j.jcs.2013.06.007
https://doi.org/10.1016/j.jcs.2013.06.007
Publikováno v:
Food Science and Technology International. 20:341-351
In the present study, the influence of moisture content, temperature and time during heat treatment of wheat flour was investigated. Heat treatment was carried out on laboratory scale in a water bath at 50–90 ℃ for times up to 3 h. Flour function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42f4b520dae02317f74cb5874634f213
https://doi.org/10.1177/1082013213488381
https://doi.org/10.1177/1082013213488381
Publikováno v:
Journal of Texture Studies. 44:317-332
During dough development, a number of different changes occur on different time and length scales. We present here a simplified physical model able to explain the main rheological changes occurring during this process. It is based on the view of doug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a62a9382668b6c05fef7774ca9fb21a
https://doi.org/10.1111/jtxs.12027
https://doi.org/10.1111/jtxs.12027
Publikováno v:
Biological Control. 47:133-140
The combination of favorable host plant traits and biological control by the parasitoid Dinarmus basalis (Rondani) has been suggested to contribute significantly to the protection of stored beans (Phaseolus vulgaris L.) from attack by Acanthoscelides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbf34ca433c9e85486ac72ccf803bd45
https://doi.org/10.1016/j.biocontrol.2008.07.009
https://doi.org/10.1016/j.biocontrol.2008.07.009
Publikováno v:
LWT - Food Science and Technology. 39:762-769
Yam ( Dioscorea spp.) presents an important tropical food crop rich in starch. In West Africa, yam is traditionally prepared by pounding of cooked yam to obtain a dough-like paste known as pounded yam or ‘foutou’. The present investigation deals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be5a5feb92e6b236f4f26f6570462395
https://doi.org/10.1016/j.lwt.2005.05.011
https://doi.org/10.1016/j.lwt.2005.05.011
Publikováno v:
Trends in Food Science & Technology. 17:227-235
Starch, in particular the linear amylose fraction is able to form helical inclusion complexes with different volatile flavor compounds. Suitable ligands are non-covalently bound to starch by inducing the helication of amylose. The binding strength, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d69357030fe92b6cc15be9a2d6631db3
https://doi.org/10.1016/j.tifs.2005.11.007
https://doi.org/10.1016/j.tifs.2005.11.007
Publikováno v:
LWT - Food Science and Technology. 38:885-894
Starch, in particular the linear amylose, is able to form inclusion complexes with a wide variety of flavor compounds. Build-up and breakdown of starch/flavor structures in aqueous food model systems were followed with iodometric titration, oscillato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffdcef767134641adae0b7f8b498784e
https://doi.org/10.1016/j.lwt.2004.08.016
https://doi.org/10.1016/j.lwt.2004.08.016