Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Denis Cassan"'
Autor:
Loubnah Belahcen, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, Gwénaëlle Jard
Publikováno v:
Foods, Vol 11, Iss 20, p 3208 (2022)
Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with the expansion of the local and short food chains. Artisanal pasta makers do not use the same raw materials or production processes, leading to great variabili
Externí odkaz:
https://doaj.org/article/7c8a08e5dbd84ac0bbd5c366be790073
Publikováno v:
PLoS ONE, Vol 11, Iss 9, p e0160721 (2016)
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant
Externí odkaz:
https://doaj.org/article/3759672169f0458c82c324793c1a8402
Autor:
Valerie Micard, Elizabeth Carvajal-Millan, Denis Cassan, Antoine Bouchoux, Carole Assor Antoine
Publikováno v:
ACS Applied Polymer Materials
ACS Applied Polymer Materials, 2021, 3 (12), pp.6176-6185. ⟨10.1021/acsapm.1c01035⟩
ACS Applied Polymer Materials, 2021, 3 (12), pp.6176-6185. ⟨10.1021/acsapm.1c01035⟩
International audience; Enzymatic oxidation of water-extractable feruloylated arabinoxylan (WEAX) solutions produces covalent irreversible gels that are stable versus time, pH, and T degrees C. These hydrogels have a huge water holding capacity, whic
Autor:
Raija Lantto, Raija-Liisa Heiniö, Nesli Sozer, Denis Cassan, Ulla Holopainen-Mantila, Natalia Rosa-Sibakov, Valérie Micard
Publikováno v:
Rosa-Sibakov, N, Heiniö, R L, Cassan, D, Holopainen-Mantila, U, Micard, V, Lantto, R & Sözer, N 2016, ' Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta ', LWT-Food Science and Technology, vol. 67, pp. 27-36 . https://doi.org/10.1016/j.lwt.2015.11.032
LWT-Food Science and Technology (67), 27-36. (2016)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2016, 67, pp.27-36. ⟨10.1016/j.lwt.2015.11.032⟩
LWT-Food Science and Technology (67), 27-36. (2016)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2016, 67, pp.27-36. ⟨10.1016/j.lwt.2015.11.032⟩
This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using faba bean flour, starch-rich fraction of faba bean flour or faba bean flour fermented with lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1ae197c6d6053360bcd20d94143c968
https://cris.vtt.fi/en/publications/8165012a-0281-4706-8b8e-ebea9b304924
https://cris.vtt.fi/en/publications/8165012a-0281-4706-8b8e-ebea9b304924
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2016, 173, pp.92-105. ⟨10.1016/j.jfoodeng.2015.10.046⟩
Journal of Food Engineering (173), 92-105. (2016)
Journal of Food Engineering, Elsevier, 2016, 173, pp.92-105. ⟨10.1016/j.jfoodeng.2015.10.046⟩
Journal of Food Engineering (173), 92-105. (2016)
The wet agglomeration process is implemented to improve the powders functionalities. The objective of the present work is to investigate a novel reverse wet agglomeration process for reactive powders. This novel process is conducted in two main succe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93c9229fc732d9a13a2860664ff696bd
https://hal.archives-ouvertes.fr/hal-01261000/file/Rondet-JFE-2015-Manuscript-IATE_1.pdf
https://hal.archives-ouvertes.fr/hal-01261000/file/Rondet-JFE-2015-Manuscript-IATE_1.pdf
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2008, 86 (2), pp.178-193. ⟨10.1016/j.jfoodeng.2007.09.022⟩
Journal of Food Engineering, Elsevier, 2008, 86 (2), pp.178-193. ⟨10.1016/j.jfoodeng.2007.09.022⟩
J. Food Eng. ISI Document Delivery No.: 260MC Times Cited: 18 Cited Reference Count: 43 Landillon, Virginie Cassan, Denis Morel, Marle-Helene Cuq, Bernard Elsevier sci ltd Oxford; International audience; The objective of the present work is to invest
Autor:
Valérie Micard, Agnès Marsset-Baglieri, Valérie Greffeuille, Thibault Sutra, Nicolas Molinari, Denis Cassan, Antoine Avignon
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2015, 6, pp.2996-3005. ⟨10.1039/C5FO00382B⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2015, 6, pp.2996-3005. ⟨10.1039/C5FO00382B⟩
Enrichment of durum wheat pasta with legume flour enhances their protein and essential amino acid content, especially lysine content. However, despite its nutritional potential, the addition of a legume alters the rheological properties of pasta. Hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9d79ca04029f4f39d58884a1b46c7b1
https://hal.archives-ouvertes.fr/hal-01269198
https://hal.archives-ouvertes.fr/hal-01269198