Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Delphine Queveau"'
Autor:
Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, Patricia Le-Bail
Publikováno v:
Foods, Vol 12, Iss 5, p 946 (2023)
In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO2 during baking. However, the optimization of a blend of constituents in BP is m
Externí odkaz:
https://doaj.org/article/1a5c2752a261497aa6c7a938d2d9cc80
Autor:
BASTO, Danilo, Diler, Guénaëlle, Delphine, Queveau, Norwood, Eve-Anne, Bernard, Jean-Paul, VENNIN, D., Le-Bail, Alain
Publikováno v:
70es Journées Techniques des Industries Céréalières (JTIC)
70es Journées Techniques des Industries Céréalières (JTIC), Oct 2019, Lille, France
70es Journées Techniques des Industries Céréalières (JTIC), Oct 2019, Lille, France
National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b5f7523fea2d78f3812d2298c163c25
https://hal.archives-ouvertes.fr/hal-02562165
https://hal.archives-ouvertes.fr/hal-02562165
Autor:
Le Bail, Patricia, Marion, Bedas, Le-Bail, Alain, Bailhache, Chloé, Chevallier, Sylvie, Courcoux, Philippe, Guihard, Luc, Jaillais, Benoît, Jonchere, Camille, Loisel, Catherine, Jean-Yves, Monteau, Ogé, Anthony, Pontoire, Bruno, Delphine, Queveau, Ribourg, Lucie
Publikováno v:
AACC International Annual Meeting
AACC International Annual Meeting, Oct 2019, Denver, United States
AACC International Annual Meeting, Oct 2019, Denver, United States
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7f2bb4a47552e7c2c39e1384a95bf93c
https://hal.archives-ouvertes.fr/hal-02561766
https://hal.archives-ouvertes.fr/hal-02561766
Autor:
Alain Le-Bail, Ellen Thieffry, Lucie Ribourg, Bruno Pontoire, Camille Jonchère, Patricia Le-Bail, Delphine Queveau, Chloé Bailhache, Mark Irle
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, Elsevier, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
Food Hydrocolloids, 2019, 94, pp.528-536. ⟨10.1016/j.foodhyd.2019.03.033⟩
This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc03be245a6a7a8ab33cbe7196bf00db
https://hal.archives-ouvertes.fr/hal-02539350
https://hal.archives-ouvertes.fr/hal-02539350
Publikováno v:
Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2015, 95, pp.83-95. ⟨10.1016/j.fbp.2015.04.001⟩
Food and Bioproducts Processing, Elsevier, 2015, 95, pp.83-95. ⟨10.1016/j.fbp.2015.04.001⟩
In this paper, drying of button mushroom (Agaricus bisporus) slices with an innovative drying technique of hot air combined with Electrohydrodynamic (EHD) drying process was investigated at three electrode gaps (5, 6, and 7 cm) and voltage levels (17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0803a8fb8d797424f79ba6a7d5c7ee
https://doi.org/10.1016/j.fbp.2015.04.001
https://doi.org/10.1016/j.fbp.2015.04.001
Autor:
George Srzednicki, Geneviève Llamas, Catherine Garnier, Jean Marc Schwartz, Patricia Le Bail, Delphine Queveau, Kilian Le Bail, Bruno Pontoire
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩
Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩
International audience; The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated by differential scanning calorimetry and X ray diffraction. It was e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e313dc5b8ac02af753b5c6d78b445bb
https://doi.org/10.1016/j.foodhyd.2013.12.014
https://doi.org/10.1016/j.foodhyd.2013.12.014
Autor:
Le Bail, Patricia, Marion, Bedas, Le-Bail, Alain, Bailhache, Chloé, Chevallier, Sylvie, Courcoux, Philippe, Guihard, Luc, Benoit, Jaillais, Jonchere, Camille, Loisel, Catherine, Jean-Yves, Monteau, Ogé, Anthony, Pontoire, Bruno, Delphine, Queveau, Ribourg, Lucie
Publikováno v:
Biopolymers
Biopolymers, Nov 2017, Nantes, France
Biopolymers, Nov 2017, Nantes, France
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6274d498c6b8fec716a7db1392e3f792
https://hal.archives-ouvertes.fr/hal-02561737
https://hal.archives-ouvertes.fr/hal-02561737
Publikováno v:
Food and Bioprocess Technology. 5:2323-2330
This paper presents a study on the impact of the duration of the baking plateau on staling kinetics in the case of bread crumb made of sourdough; it follows Le-Bail et al. Journal of Cereal Science 50:235–240, (2009)a previous study proposed by Le-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e37f3aebadf73538f6b350d36abb7c2b
https://doi.org/10.1007/s11947-011-0634-3
https://doi.org/10.1007/s11947-011-0634-3
Autor:
Catherine Verret, Maxence Denavaut, Abdelhamid El Moueffak, Marie de Lamballerie, Delphine Queveau, Alain Largeteau
Publikováno v:
High Pressure Research
High Pressure Research, Taylor & Francis, 2014, 34 (4), pp.438-438. ⟨10.1080/08957959.2014.971023⟩
High Pressure Research, Taylor & Francis, 2014, 34 (4), pp.438-438. ⟨10.1080/08957959.2014.971023⟩
International audience; The aim of this study was to investigate the use of HP (high pressure) technology as a possible alternative method for decontamination of non-food medium. HP (500 MPa) did not modify significantly the physicochemical character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2519fedec29177c993626f381f5d9059
http://hdl.handle.net/20.500.12278/16953
http://hdl.handle.net/20.500.12278/16953
Autor:
Asamoah, Eugenia Ayebea, Le-Bail, Alain, Oge, Anthony, Queveau, Delphine, Rouaud, Olivier, Le-Bail, Patricia
Publikováno v:
Foods; Mar2023, Vol. 12 Issue 5, p946, 13p