Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Candy Laure"'
Autor:
Beaufils Nicolas, Pham Nga Thi-Thanh, Peydecastaing Jérôme, Candy Laure, Behra Philippe, Pontalier Pierre-Yves
Publikováno v:
MATEC Web of Conferences, Vol 379, p 05006 (2023)
Different types, ceramic and polyethersulfone, ultrafiltration membranes were evaluated to purify a wood extract obtained in pressurized hot water conditions. Tests were performed at transmembrane pressure (TMP) from 0.4 to 2.0 bars with membrane mol
Externí odkaz:
https://doaj.org/article/b3a8401ed5aa474781b6a8a44b6d227c
Autor:
Beaufils, Nicolas, Boucher, Jérémy, Peydecastaing, Jérôme, Rigal, Luc, Vilarem, Gérard, Villette, Marie-José, Candy, Laure, Pontalier, Pierre-Yves
Publikováno v:
In Bioresource Technology Reports December 2021 16
Autor:
Delvar, Alice, de Caro, Pascale, Candy, Laure, Caro, Yanis, Cheong Sing, Alain Shum, Raynaud, Christine
Publikováno v:
In Journal of Food Engineering December 2019 263:388-397
Publikováno v:
In Industrial Crops & Products 15 December 2017 109:335-345
Publikováno v:
In Comptes rendus - Chimie March 2014 17(3):204-211
Autor:
Gebauer, Sarah K., Destaillats, Frederic, Mouloungui, Zéphirin, Candy, Laure, Bezelgues, Jean-Baptiste, Dionisi, Fabiola, Baer, David J.
Publikováno v:
In Contemporary Clinical Trials 2011 32(4):569-576
Autor:
Lock, Adam L., Tyburczy, Cynthia, Dwyer, Debra A., Harvatine, Kevin J., Destaillats, Frédéric, Mouloungui, Zéphirin, Candy, Laure, Bauman, Dale E. *
Publikováno v:
In The Journal of Nutrition January 2007 137(1):71-76
Autor:
Candy, Laure
De nouveaux agents de collage d'origine naturelle pour le papier d'écriture ont été obtenus par réaction entre l'anhydride maléique et des esters d'huiles végétales notamment des oléates d'alkyles. Ils appartiennent à la famille des anhydrid
Externí odkaz:
http://oatao.univ-toulouse.fr/7524/1/candy.pdf
Autor:
Vandenbossche, Virginie, Candy, Laure, Evon, Philippe, Rouilly, Antoine, Pontalier, Pierre-Yves
Publikováno v:
In Green Food Processing Techniques 2019:289-314
Autor:
Vandenbossche Maréchal, Virginie, Rouilly, Antoine, Evon, Philippe, Candy, Laure, Pontalier, Pierre-Yves
Extrusion is a widely used process in the industry to produce foods with specific technological properties (color, texture, aroma, etc.). Its use dates back to the 1950s, mainly in extrusion cooking. Extrusion cooking is considered as a thermoplastic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::ceb33db525fdec70968b3c0248579323
https://hal.inrae.fr/hal-02788002
https://hal.inrae.fr/hal-02788002