Zobrazeno 1 - 10
of 270
pro vyhledávání: '"Deroanne C."'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 13, Iss 1, Pp 177-186 (2009)
Glass transition phenomena applied to powdered amorphous food carbohydrates. During these last fifteen years, some food technologists and scientists have become aware of the importance of the glass transition, a thermal property of glassy or amorphou
Externí odkaz:
https://doaj.org/article/14cf7f87a4ac4fd79060e275ea9787e4
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 13, Iss 3, Pp 427-439 (2009)
Five hydrodynamic systems are presented in this short review: the parallel plate flow cell, the impinging jet, the radial flow cell, the rotating disk and fluid dynamic gauging. These systems are of particular relevance to study surface fouling, surf
Externí odkaz:
https://doaj.org/article/89d7c99bf4e043a9944392fca370087f
Autor:
Blecker C., Deroanne C., Piccicuto S., Brohee J.C., Mbampara A., Lognay G., Paquot M., Marlier M.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 5, Iss 4, Pp 209-219 (2001)
Sugar esters : ways of synthesis and potential applications [a review]. Sugar esters are nonionic surfactants and exhibit relevant properties as structural diversity and environmental and health safety. Their potential applications extend from human
Externí odkaz:
https://doaj.org/article/5e50081afd294dc185a6d89f4a60eea4
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 3, Iss 2, Pp 69-77 (1999)
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated. Good quality bread (loaf volume, crumb structure, extern
Externí odkaz:
https://doaj.org/article/e256467d89c44ee5a8c424d62835eb34
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 15, Iss 2, Pp 315-326 (2011)
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review. Current knowledge indicate that the starch granules are sem
Externí odkaz:
https://doaj.org/article/3b12aa2eb88245fd843e66a5f22003e7
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 14, Iss 3, Pp 485-500 (2010)
Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific compos
Externí odkaz:
https://doaj.org/article/1053dbb5b8d54b0aac67d9a592699299
Publikováno v:
In Polymer Degradation and Stability 2010 95(3):306-314
Publikováno v:
In Chemical Engineering Science 2009 64(1):31-42
Autor:
Blecker, C., Danthine, S., Pétré, M., Lognay, G., Moreau, B., Elst, L. Vander, Paquot, M., Deroanne, C.
Publikováno v:
In Journal of Colloid And Interface Science 2008 321(1):154-158
Akademický článek
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