Zobrazeno 1 - 10
of 69
pro vyhledávání: '"C. Dacremont"'
Publikováno v:
Animal, Vol 13, Iss 9, Pp 1834-1842 (2019)
Although hay is the foundation of most equine diets, horse owners rarely ask for biochemical analysis and the routine practice is to choose hay based on its ‘perceived‘ nutritional value. The present study aimed at exploring the relationship betw
Externí odkaz:
https://doaj.org/article/c02ce5faa5324ef39276d331a27286a5
Publikováno v:
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
animal, Cambridge University Press (CUP), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
Animal, Vol 13, Iss 9, Pp 1834-1842 (2019)
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
animal, Cambridge University Press (CUP), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
Animal, Vol 13, Iss 9, Pp 1834-1842 (2019)
International audience; Although hay is the foundation of most equine diets, horse owners rarely ask for biochemical analysis and the routine practice is to choose hay based on its 'perceived' nutritional value. The present study aimed at exploring t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a72b3cd0c9f6137d7bff77efcc0efdf2
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02173001
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02173001
Akademický článek
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Publikováno v:
Journal of Sensory Studies. 15:151-162
The effect of warm-up on performance for repeated triangle tests is studied according to assessors' expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show
Publikováno v:
Journal of the Science of Food and Agriculture. 80:1679-1685
The texture of extruded starch products has been measured sensorially and instrumentally. The instrumental data were analyzed using different approaches such as fractal analysis and peak analysis. The data showed useful correlations between sensory c
Publikováno v:
Journal of Sensory Studies. 13:413-433
The feed-back procedure consists of informing assessors of the quality of their response (correct or incorrect) after each triangle test. This procedure showed a contrasted effect according to assessors' detection abilities. A decrease in performance
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
Publikováno v:
Journal of Texture Studies. 29:199-213
The texture properties of crispy breads were studied as a function of water content using compression tests, acoustic measurements and sensory analysis. The addition of water slowly lowers the characteristics associated with crispness up to 9%, after
Autor:
I. Urdapilleta, C. Dacremont
Publikováno v:
European Review of Applied Psychology. 56:209-211
Publikováno v:
Journal of Cereal Science. 25:303-311
The effect of water on the mechanical properties of extruded breads was studied, at room temperature. As the moisture content was increased from 6 to 9% moisture, the resistance to fracture (compression tests) or rupture (tensile tests) was improved.
Publikováno v:
Journal of Texture Studies. 27:199-215
The effect of four composition factors on fat destabilisation, melting resistance and sensory characteristics were studied in hardened ice creams by the means of principal components analysis (PCA). For all the proteins, PCA revealed a pronounced con