Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Camille Knockaert"'
Autor:
Camille Knockaert
Publikováno v:
Cahiers Agricultures (1166-7699) (John Libbey Eurotext ltd), 2009-04, Vol. 18, N. 2, P. 183-188
La collecte du poisson en pisciculture est une etape importante qui, lorsqu’elle est mal maitrisee, peut aneantir les efforts deployes pendant toute la duree de l’elevage. Cette operation, consistant a pecher et a abattre le poisson en vue de sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cb5c75bc2f3083898f686cc5fdc4be0
https://doi.org/10.1684/agr.2009.0282
https://doi.org/10.1684/agr.2009.0282
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:3391-3401
The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0eca64e2365f632904caf0ac3c49e3
https://doi.org/10.1021/jf053001p
https://doi.org/10.1021/jf053001p
Publikováno v:
Food Chemistry (0308-8146) (Elsevier), 2004-03, Vol. 85, N. 1, P. 111-120
This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring (Cuplea harengus), namely two traditional processes, involving smoke production by smouldering or friction, one process us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03694953ccf03c013a880fa5c66e4c7b
https://doi.org/10.1016/j.foodchem.2003.06.011
https://doi.org/10.1016/j.foodchem.2003.06.011
Autor:
Camille Knockaert, Fabrice Monteau, Vincent Varlet, Josiane Cornet, Mireille Cardinal, Thierry Serot, Carole Prost, Bruno Le Bizec
Publikováno v:
Journal of the science of food and agriculture (0022-5142) (Wiley inter-science), 2007-04, Vol. 87, N. 5, P. 847-854
Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2231909803a6e0c9db9a30f969f09466
https://archimer.ifremer.fr/doc/00000/2550/
https://archimer.ifremer.fr/doc/00000/2550/
Autor:
Turid Mørkøre, Magny S. Thomassen, Ole J. Torrissen, Jean Luc Vallet, Camille Knockaert, Sjofn Sigurgisladottir, Mireille Cardinal
Publikováno v:
Food Research International (0963-9969) (Elsevier), 2001-02, Vol. 34, N. 6, P. 537-550
The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e14edbd13c929f68c75ca321ff2f629a
https://archimer.ifremer.fr/doc/00000/656/
https://archimer.ifremer.fr/doc/00000/656/