Zobrazeno 1 - 10 of 35 pro vyhledávání: '"Eric, Rondet"'
1
Improving the nutritional quality of pulses via germination
Autor: Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loïc Rajjou
Publikováno v: Food Reviews International
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩
International audience; Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiolo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77843193950718759f0d1745ad0d1ca6
https://doi.org/10.1080/87559129.2022.2063329
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2
3D printing of flax shives conjugated to fluorophores to design 4D pH-responsive biobased materials
Autor: Claire Mayer-Laigle, Eric Rondet, Cecile Barron, Alain Bourmaud, Gabriel Paës
Publikováno v: ACS spring meeting
ACS spring meeting, Apr 2021, Virtual, United States
HAL
International audience; Incorporation of agriculture unused by-products into materials is a relevant strategy to develop sustainable and profitable biobased products while limiting environmental impacts of plastics. In addition, the design of such bi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1d53379a9b08843794cf0322f58c1dd9
https://hal.inrae.fr/hal-03979918
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4
Akademický článek
Hydrotextural Description of an Unsaturated Humid Granular Media: Application for Kneading, Packing and Drying Operations
Autor: Eric Rondet, Montana Rundgsiyopas, Thierry Ruiz, Michèle Delalonde, Jean-Pierre Desfours
Publikováno v: KONA Powder and Particle Journal, Vol 27, Iss 0, Pp 174-185 (2014)
The kneading of a powder generates a product made of three phases (solid/liquid/gas) that interact through many interfaces. The respective proportions of each phase can vary according to the process parameters and the applied stress. After the initia
Externí odkaz: https://doaj.org/article/1c72619a6c9d4f74a5868a7e04a1621f
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5
Role of dewatering and roasting parameters in the quality of handmade gari
Autor: Laurent Adinsi, Eric Rondet, Julien Ricci, Geneviève Fliedel, Dominique Dufour, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, Bernard Cuq
Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science & Technology
Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality crit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02acaf6468cc6c890360d284c8aaa0b0
https://doi.org/10.1111/ijfs.14745
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7
Ultrasonic transmission through small tubes such as rat tibias for axial Young’s modulus estimation: Discussion and recommendations
Autor: Didier Laux, Eric Rondet, Joel Grabulos, Rémi Dore, Léa Ollier, Anne Virsolvy, Denis Mariano-Goulart, Laurent Maimoun
Publikováno v: Applied Acoustics
Applied Acoustics, Elsevier, 2022, 188, pp.108573. ⟨10.1016/j.apacoust.2021.108573⟩
Applied Acoustics, 2022, 188, pp.108573. ⟨10.1016/j.apacoust.2021.108573⟩
International audience; In the framework of in vitro osteoporosis investigation with ultrasound on rat model, we propose a study of axisymmetric modes guided in small cylindrical structures such as rat tibias. The main objective is to analyze how an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6ec0ad90eaeacbcc8c538ab29ebe278
https://hal.archives-ouvertes.fr/hal-03495199
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8
Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari
Autor: Eric Rondet, Bernard Cuq, Emilie Ruiz, Andrés Escobar, Michèle Delalonde, Layal Dahdouh
Publikováno v: LWT-Food Science and Technology (108), 1-5. (2019)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 108, pp.1-5. ⟨10.1016/j.lwt.2019.03.068⟩
International audience; In fresh vegetal materials, liquid is mostly located in cells. During processing, this liquid is distributed in the entire vegetal matrix volume including exctracellular volume. According to its location, it will be more or le
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d06ba0e5956e9d9b250d4e381fff092
https://doi.org/10.1016/j.lwt.2019.03.068
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10
Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
Autor: Thierry Tran, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, Julien Ricci, Bernard Cuq, Eric Rondet, Noël H. Akissoé, Dominique Dufour
Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science and Technology, 2021, 56 (3), pp.1311-1321. ⟨10.1111/ijfs.14857⟩
International Journal of Food Science & Technology
International Journal of Food Science and Technology, Wiley, 2021, 56 (3), pp.1311-1321. ⟨10.1111/ijfs.14857⟩
By comparing two process scales for elaboration of gari, we evaluated which unit operations are sensitive to process scale, and hence critical in determining the quality of the end‐product, and which operations result in similar end‐product quali
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a76185ca0dc3ba27692dc7a0919deb
https://hal.inrae.fr/hal-03027621
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