Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Clément Catanéo"'
Autor:
Coline Caille, Cécile Rannou, Angélique Villière, Clément Catanéo, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Foods, Vol 13, Iss 9, p 1318 (2024)
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduc
Externí odkaz:
https://doaj.org/article/3f593896fa644c82bd6dd99795a92eb0
Autor:
Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Molecules, Vol 28, Iss 20, p 7224 (2023)
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but th
Externí odkaz:
https://doaj.org/article/45e9ae85ac5645f298b12154b9095be7
Autor:
Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, Patricia Le-Bail
Publikováno v:
Foods, Vol 10, Iss 11, p 2545 (2021)
Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe
Externí odkaz:
https://doaj.org/article/944eab099174447d96eb0f596c43d006
Autor:
S. Chevallier, Clément Catanéo, Guénaelle Leray, Marion Guilloux, Carole Prost, Alain Le Bail, Laurent Lethuaut
Publikováno v:
Journal of Texture Studies. 44:397-408
The aim of this study was to understand the impact of salt granulometry and the method of incorporation on the saltiness and texture perception of model pizza dough formulated without fat. Three salt granulometries and three methods of incorporation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a05f67780fa2c4d7dd1ec7f67b2fa354
https://doi.org/10.1111/jtxs.12029
https://doi.org/10.1111/jtxs.12029