Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Françoise Matencio"'
Publikováno v:
Journal of Cereal Science
This paper describes the multidimensional features of the texture of cooked rice (in particular the visual aspect and mechanical attributes) determined by sensorial analysis and links these attributes with a wide range of physicochemical characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40fea9a906e3a2beeb3bf526ff32b173
https://doi.org/10.1016/j.jcs.2010.10.001
https://doi.org/10.1016/j.jcs.2010.10.001
Publikováno v:
International Journal of Food Science and Technology
A small-scale, single operation, dry degerminator, originating from Brazil was tested on six maize samples (from France and Mali) at two moisture contents (10 and 15% wb). The yield of brewery maize grits (< 1% lipids) was higher for extensively dry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f5ed9789ce59cdf8c13a7661ee12986
https://doi.org/10.1046/j.1365-2621.2003.00662.x
https://doi.org/10.1046/j.1365-2621.2003.00662.x
Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction
Autor:
Jean-Michel Méot, Manuel Dornier, Philippe Bohuon, Brigitte Pons, Françoise Matencio, Christian Mestres, Aurélien Briffaz
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2014, 141, pp.99-106. ⟨10.1016/j.jfoodeng.2014.05.008⟩
Journal of Food Engineering, Elsevier, 2014, 141, pp.99-106. ⟨10.1016/j.jfoodeng.2014.05.008⟩
This paper describes the adaptation of a one-dimensional rice cooking model including water transfer, starch phase transitions and swelling to simulate both milled and brown Chu-cheong and Chil-bo rice cultivars cooked in excess water or in limited a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::073e1012973b579540965407e16460a1
https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025775
https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025775
Publikováno v:
Journal of Agricultural and Food Chemistry
The physicochemical characteristics of eight samples of lifin, a traditional maize market flour of Benin, were determined. They had very similar proximate composition and a median particle size (PSm) under 200 μm; four, having a PSm under 180 μm, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5612ff23327283e5c58ef804411edead
https://doi.org/10.1021/jf9507957
https://doi.org/10.1021/jf9507957
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2013, 58 (3), pp.387-392. ⟨10.1016/j.jcs.2013.08.001⟩
Journal of Cereal Science, Elsevier, 2013, 58 (3), pp.387-392. ⟨10.1016/j.jcs.2013.08.001⟩
To model the cooking processes of rice, starch gelatinization, the level of fusion of the amylose-lipid complex, and equilibrium water uptake have to be known for any given condition. Starch phase transitions were measured by DSC in two milled Korean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc3eee8ebbe8109d712b14b15d3be6ba
http://agritrop.cirad.fr/572432/
http://agritrop.cirad.fr/572432/
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 1993, 17, pp.277-290
Journal of Cereal Science, Elsevier, 1993, 17, pp.277-290
Maize pasta was produced using various heat treatment such as drum-drying, extrusion-cooking, pasting and steaming. Cooking quality of pasta products were compared and discussed on the basis of starch physico-chemical properties. The best products we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbe0e294227d49266bfce843d0281cb6
https://doi.org/10.1006/jcrs.1993.1026
https://doi.org/10.1006/jcrs.1993.1026
Publikováno v:
Journal of Agricultural and Food Chemistry
The pasting behavior of whole maize flours from 21 African maize cultivars (five local ecotypes and 16 new cultivars) was determined and compared to that of market flours from Cotonou (Benin). More viscous pastes were obtained from local ecotypes tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::990d2cd8879c9421f9e22aaddbc154b7
http://agritrop.cirad.fr/388941/
http://agritrop.cirad.fr/388941/
Publikováno v:
Starch-Stärke
Une procedure calorimetrique pour mesurer la teneur en amylose de differents materiaux bruts amylaces a ete developpee. Elle est basee sur la mesure par DSC de la variation de l'enthalpie de la formation de complexes entre l'amylose et les phospholip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d066bd0a035a0dd55e25a0a065f406
http://agritrop.cirad.fr/388019/
http://agritrop.cirad.fr/388019/
Autor:
Christian Mestres, Françoise Matencio
Publikováno v:
Journal of Cereal Science
Chemical characteristics of 18 normal maize grain samples, having a wide range of physical properties (endosperm vitreousness, kernel friability and milling characteristics), were analysed and related to physical properties. Measurement of damaged st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3627666ac67931966e57beedfb54f6b4
http://agritrop.cirad.fr/388388/
http://agritrop.cirad.fr/388388/
Publikováno v:
Journal of the Science of Food and Agriculture
Processing conditions for making pasta from blends of maize (Zea mays L) flour and durum wheat (Triticum durum Desf) semolina (ratio 66 : 33w) were studied. The maize mill stream characteristics determined the quality of the maize pasta; flours with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d7852cf28da396dfcf3c56daea9cf39
http://agritrop.cirad.fr/436992/
http://agritrop.cirad.fr/436992/