Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Colette BESOMBES"'
Autor:
Adiba Benahmed Djilali, Mohammed Said Metahri, Lynda Lakabi, Hichem Tahraoui, Abdelouahab Benseddik, Colette Besombes, Karim Allaf
Publikováno v:
Fermentation, Vol 10, Iss 10, p 524 (2024)
The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting thre
Externí odkaz:
https://doaj.org/article/d186a88267174c6fa6c0f5aca448cd17
Autor:
Mariem Ben Abdallah, Morad Chadni, Nouha M’hiri, Fanny Brunissen, Nesrine Rokbeni, Irina Ioannou, Karim Allaf, Colette Besombes, Nourhene Boudhrioua
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1346 (2023)
This study aimed to investigate the effect of an innovative ecofriendly process—instant controlled pressure drop technology, also known as “détente instantanée contrôlée” or DIC—coupled with Tripolium extraction (DIC-Tripolium), on the he
Externí odkaz:
https://doaj.org/article/a2acd047ec764bb8a760ed5f56d1ea9b
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 10, Pp 7235-7246 (2020)
As an intensification process of the unit operation of vegetable oil extraction, the cooking pre-treatment systematically results in damaging thermal degradations. However, recently, two thermomechanical expansion processes have been suggested and ap
Externí odkaz:
https://doaj.org/article/ae742fe2c9a7442f89475f50450825d7
Autor:
Mariem Ben Abdallah, Morad Chadni, Nouha M’hiri, Fanny Brunissen, Nesrine Rokbeni, Karim Allaf, Colette Besombes, Irina Ioannou, Nourhene Boudhrioua
Publikováno v:
Molecules, Vol 28, Iss 4, p 1858 (2023)
The orange byproduct is a widely accessible and valuable source of functional phenolic compounds, particularly hesperidin. Hesperidin extraction remains a challenging phase in its valorization chain due to its low solubility and limited extractabilit
Externí odkaz:
https://doaj.org/article/61b02c918655436f9b7b410e8838ca76
Publikováno v:
Arabian Journal of Chemistry, Vol 12, Iss 8, Pp 2398-2410 (2019)
Accelerated Solvent Extraction (ASE) and Dynamic Maceration (DM) were used with n-hexane to study the extraction of oil from date seed powders with different particle sizes. The intensification was studied with instant controlled pressure drop (DIC)
Externí odkaz:
https://doaj.org/article/9babcf005065476391157694b7ed91d7
Autor:
Luis Alberto Casaverde-Pacherrez, Carmen Téllez-Pérez, Colette Besombes, Daniel Marcelo-Aldana, Karim Allaf, Edilberto Vásquez-Díaz
Publikováno v:
Foods, Vol 11, Iss 15, p 2220 (2022)
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consis
Externí odkaz:
https://doaj.org/article/011e3c5c8eac4970b1f2fda651ff05ee
Autor:
Maritza Alonzo-Macías, Anaberta Cardador-Martínez, Colette Besombes, Karim Allaf, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Rosa Vázquez-García, Carmen Téllez-Pérez
Publikováno v:
Molecules, Vol 25, Iss 18, p 4132 (2020)
Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study
Externí odkaz:
https://doaj.org/article/4ce52ec4cdf0481ba41c2fc581ddd212
Autor:
Fatima Vicente, Africa Sanchiz, Rosa Rodríguez-Pérez, Maria Pedrosa, Santiago Quirce, Joseph Haddad, Colette Besombes, Rosario Linacero, Karim Allaf, Carmen Cuadrado
Publikováno v:
Molecules, Vol 25, Iss 7, p 1742 (2020)
Pistachio and cashew contain allergenic proteins, which causes them to be removed from the diet of allergic people. Previous studies have demonstrated that food processing (thermal and non-thermal) can produce structural and/or conformational changes
Externí odkaz:
https://doaj.org/article/48f8337ca519433c833fc21b5a9dec76
Autor:
Colette BESOMBES
Publikováno v:
Carpathian Journal of Food Science and Technology. :140-159
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eafd0b1b3dd5251434e4421d39be86d
https://doi.org/10.34302/crpjfst/2022.14.4.11
https://doi.org/10.34302/crpjfst/2022.14.4.11
Publikováno v:
Applied Biochemistry and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f861bb706a3a7128839492925a44f2d
https://doi.org/10.1007/s12010-023-04437-6
https://doi.org/10.1007/s12010-023-04437-6