Výsledky vyhledávání - "DIC hydrothermal treatment"

Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of wheat, waxy and standard maize starches

Autor: Zoulikha Maache-Rezzoug, E. Bezzine, Ikbal Zarguili, C. Loisel, M.-N. El Marzouki, Thierry Maugard

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2010, 49 (3), pp.346-353. ⟨10.1016/j.jcs.2008.10.005⟩

International audience; Standard maize starch (SMS), waxy maize starch (WMS) and wheat starch (WTS) were hydrothermally treated by the Instantaneous Controlled Pressure Drop (DIC) process. This process consists in a short pressurisation obtained by t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f97d04ba40e4f9a54be52097bab3ba9
https://doi.org/10.1016/j.jcs.2008.10.005

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A THERMOMECHANICAL PROCESS FOR IMPROVING ENZYMATIC HYDROLYSIS OF BREWER'S SPENT GRAIN

Autor: Maache-Rezzoug, Zoulikha, Maugard, Thierry, Goude, Romain, Nouviaire, Armelle, Sannier, Frédéric, Rezzoug, Sid-Ahmed

Publikováno v: International Congress of Chemical Engeneering
18th International Congress of Chemical and Process Engineering-CHISA' 2008
18th International Congress of Chemical and Process Engineering-CHISA' 2008, Aug 2008, Prague, Czech Republic. pp.P 1.216

International audience; Brewers' spent grain (BSG), the main low-value solid residue, is the major by-product of the brewing industry, representing around 85 % of the total by-product generated. This raw material is renewable, at low cost, largely av

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cac4a313512a210ea0a71de68ecb060d
https://hal.archives-ouvertes.fr/hal-00414515/document

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Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch

Autor: Jean-Louis Doublier, Catherine Loisel, Zoulikha Maache-Rezzoug, Ikbal Zarguili

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2006, 77 (3), pp.454-461. ⟨10.1016/j.jfoodeng.2005.07.014⟩

International audience; Standard maize starch was hydrothermally treated at residual moisture content (~12%) by instantaneous controlled pressure drop for various pressure levels and processing times. In order to examine the homogeneity of the starch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51e8548cd1aec695e66b783ffc83dcc3
https://hal.archives-ouvertes.fr/hal-00413508/document

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EFFECT OF INSTANTANEOUS CONTROLLED PRESSURE DROP TREATMENT (DIC) ON THE SORPTION ISOTHERMS OF STANDARD MAIZE, WAXY MAIZE, AND POTATO STARCHES

Autor: Zarguili, Ikbal, Maache-Rezzoug, Zoulikha, Loisel, Catherine, Doublier, Jean-Louis

Publikováno v: International Symposium on Environment, Catalysis and Process Engineering. ECGP'5
International Symposium on Environment, Catalysis and Process Engineering. ECGP'5, Apr 2006, Fès, Morocco. pp.ECGP'5

International audience; We applied The Instantaneous Controlled Pressure Drop process (DIC) for starch heat treatment in order to modify its functional and structural properties. The effect of DIC treatment on the sorption capacity was studied for st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a1f47503c0e4225554f1c81add87c783
https://hal.archives-ouvertes.fr/hal-00416487

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