Zobrazeno 1 - 10
of 25
pro vyhledávání: '"D. Fahloul"'
Publikováno v:
Revue des Énergies Renouvelables, Vol 15, Iss 2, Pp 285-295 (2012)
L’objectif de ce travail est l’étude de l’influence de différentes méthodes de séchage (air libre, solaire à convection forcée, solaire à convection naturelle et sous vide) sur la cinétique de séchage de la tomate. Les paramètres suiv
Externí odkaz:
https://doaj.org/article/31bc22a79d5f4099b63cbe31c00d10db
Publikováno v:
Revue des Énergies Renouvelables, Vol 12, Iss 4, Pp 655 – 665-655 – 665 (2009)
Le but de ce travail est l’étude de l’influence de la température (55, 65, 75 °C), de la pression (20, 40, 60 cm Hg) et de la découpe (rondelle, cubique, bâtonnet) sur la cinétique de séchage sous vide de la pomme de terre (variété Spunt
Externí odkaz:
https://doaj.org/article/6649c1eaff984797bcc42bda0dec8a00
Publikováno v:
CyTA - Journal of Food. 10:42-47
Proteins were produced by fed-batch fermentation of Saccharomyces cerevisiaecultivated on date solution. Protein content was 52.5% (dry basis). Protein solubility was studied as a function of pH, NaCl concentration, and solvent. The minimum protein s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0d4c75096dc66f579703587ab959dee
https://doi.org/10.1080/19476337.2010.543472
https://doi.org/10.1080/19476337.2010.543472
Publikováno v:
Journal of Cereal Science. 32:235-243
Bread quality depends in part on the textural properties of the crumb; softness and strength being two important textural attributes. This study examined differences between instrumentally-measured textural properties of the crumb of bread made from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac748f4c9e4c836ac1958d9333f3789a
https://doi.org/10.1006/jcrs.2000.0334
https://doi.org/10.1006/jcrs.2000.0334
Publikováno v:
Food Research International. 29:791-797
Obtaining information on the textural quality of food materials in SI units is desirable for objective quality control. Adapting standard materials testing methods to biological specimens has the potential of providing such objective measurements. Ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af1edf22c0dce2799904793ba93db651
https://doi.org/10.1016/s0963-9969(96)00073-7
https://doi.org/10.1016/s0963-9969(96)00073-7
Autor:
Martin G. Scanlon, D. Fahloul
Publikováno v:
Journal of Texture Studies. 27:545-557
The generalized fracture mechanics approach (GFM) developed by Andrews (1974) was applied to measure the fracture toughness of potatoes of the cultivar Shepody. Specimens were fashioned from the centre portions of 10 tubers, and were soaked in distil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2567cae81bdf1d86a1e09394367a6144
https://doi.org/10.1111/j.1745-4603.1996.tb00093.x
https://doi.org/10.1111/j.1745-4603.1996.tb00093.x
Publikováno v:
Computers & Chemical Engineering. 17:S203-S208
A heat and mass transfer model is built to describe a natural gas indirect fired baking tunnel-oven. The model includes heat transfer from gas combustion to the biscuits. In the baking chamber, conduction (for the band conveyor), convection and radia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d9c79026778effbf104b2928a234def
https://doi.org/10.1016/0098-1354(93)80230-k
https://doi.org/10.1016/0098-1354(93)80230-k
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 1995, 26, pp.469-479
Journal of Food Engineering, Elsevier, 1995, 26, pp.469-479
This study presents the modelling of heat fluxes received by biscuits in a continuous baking indirect gas fired oven. The method of measurement and the experimental values of the heat flux are described. Good agreement was obtained between the experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bc1558de1276368a67f4ca557d19022
https://hal.inrae.fr/hal-02712792
https://hal.inrae.fr/hal-02712792
Publikováno v:
Cereal Chemistry Journal. 74:612-613
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d9c4c3e444e6ed42866a57b58b35cfb
https://doi.org/10.1094/cchem.1997.74.5.612
https://doi.org/10.1094/cchem.1997.74.5.612
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