Výsledky vyhledávání - "Frederic Mabille"

Akademický článek

Impact of the heap shape formation on the local vertical force profile of ensiled granular materials

Autor: Agnès, Duri, Frédéric, Mabille, Thierry, Ruiz

Publikováno v: In Powder Technology October 2018 338:993-1000

Preserving the structural variability in maize stalk through dry fractionation processes

Autor: Amélie Breysse, Claire Mayer-Laigle, Haurie Ibarra, L., Frederic Mabille, Cecile Barron

Publikováno v: Exploring Lignocellulosic Biomass-ELB 2018
Exploring Lignocellulosic Biomass-ELB 2018, Jun 2018, Reims, France
3. Séminaire du GDR Symbiose
3. Séminaire du GDR Symbiose, May 2017, La Grande-Motte, France. 2017
HAL
2018; Exploring Lignocellulosic Biomass-ELB 2018, Reims, FRA, 2018-06-26-2018-06-29

The composition and the structure of biomass makes it a wonderful source of raw materials for the production of energy or bio based material. As examples, the most inner part (the pith) of corn stalk,an agricultural by-product, shows an alveolar stru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::580400e0062573731ebf255af4894b35
https://hal.archives-ouvertes.fr/hal-01982730

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Quelles avancées de la recherche sur le fractionnement du blé tendre ?

Autor: Cecile Barron, Claire Mayer-Laigle, Xavier Rouau, Marie-Francoise Samson, Frederic Mabille, Abdelkrim Sadoudi, Jean-Yves Delenne, Xavier Frank, Valerie Lullien-Pellerin

Publikováno v: Industries Agricoles et Alimentaires
Industries Agricoles et Alimentaires, 2016, 11/12, pp.16-19
HAL

The fractionation step plays a key role in the processing and use of common wheat grains. It allows impacting on the biochemical composition and properties of the obtained fractions which therefore are chosen to make cereal food products like bread o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a8ee40f3bc7c5642fa39e64352a97551
https://hal.archives-ouvertes.fr/hal-01605351

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Compréhension et détermination des facteurs clés de la valeur semoulière

Autor: Vincent Raggiri, Joel Abecassis, Frederic Mabille, Marie-Francoise Samson, Cecile Barron, Valerie Lullien-Pellerin

Publikováno v: Industries des Céréales
Industries des Céréales, 2014, 189, pp.11-21
HAL

La valeur semoulière d’un lot de blé dur rend compte de son potentiel de rendement en semoule et de la pureté de ses produits. Elle dépend d’un grand nombre de facteurs qui déterminent le comportement des blés durs en mouture. La compréhen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::98035e21fcfb8e19fc711367152f3f6c
https://hal.archives-ouvertes.fr/hal-01601543

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Accès à des molécules d’intérêt par fractionnement par voie sèche

Autor: Cecile Barron, Joel Abecassis, Marc Chaurand, Valerie Lullien-Pellerin, Frederic Mabille, Xavier Rouau, Sadouti, A., Marie-Francoise Samson

Publikováno v: Innovations Agronomiques
Innovations Agronomiques, INRAE, 2012, 19, pp.51-62
Industries des Céréales
Industries des Céréales, 2013, 182, pp.11-18
Innovations Agronomiques, INRA, 2012, 19, pp.51-62
HAL

IATE Axe 1 : Fractionnement des Agro ressources : bases structurales et physicochimiques ; procédés de broyage, extraction et de séparation; order to produce food ingredients that will be the base of a large number of cereal-based food products.Dr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1ef0bdaedc5fa1dd682ec7925d2be02d
https://hal.archives-ouvertes.fr/hal-01267813

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Mechanical and physicochemical characterization of vitreous and mealy Durum Wheat endosperm

Autor: R. Chéret, M.-F. Samson, Joel Abecassis, Frederic Mabille, Marie-Hélène Morel

Publikováno v: Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2005, 82 (1), pp.81-87. ⟨10.1094/CC-82-0081⟩

Corresponding author. E.mail marie-francoise.samson@supagro.inra.fr; International audience; The mechanical, physical, and biochemical characteristics of mealy and vitreous endosperm were investigated. Endosperm were obtained from four durum wheat cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc0d5855d2c0fa1fc4bd42729f75eff
https://hal.inrae.fr/hal-02680230

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Evaluation of tissue dissociation of Durum wheat grain (Triticum durum Desf.) generated by the milling process

Autor: A. Surget, J.C. Autran, S. Peyron, Joel Abecassis, Xavier Rouau, Frederic Mabille

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2002, pp.199-208. ⟨10.1006/jcrs.2002.0464⟩

The three major botanical components (starchy endosperm, aleurone layer and pericarp) of eight durum wheat samples exhibited significantly different compositions and concentrations in phenolic acids. The starchy endosperm, the aleurone layer and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f99fd783a5c536f0362982efb0e9a82f
https://hal.inrae.fr/hal-02676390

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Mechanical properties of wheat seed coats

Autor: Frederic Mabille, Joel Abecassis, Joseph Gril

Publikováno v: Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2001, 78 (3), pp.231-235. ⟨10.1094/CCHEM.2001.78.3.231⟩

The crumbliness of starchy endosperm and the resistance of bran are key characteristics that enhance milling behavior of wheat and are dependent on the genetic origin and moisture content of the grain. A method was developed to measure the mechanical

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::300dc1af92256726a89f40459b281eb7
https://hal.inrae.fr/hal-02674459

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Contribution of specific flour components to water vapor adsorption properties of wheat flours

Autor: Alma Delia Román-Gutiérrez, Stéphane Guilbert, Frederic Mabille, Bernard Cuq

Publikováno v: Scopus-Elsevier

The dynamic water vapor adsorption properties were determined for two wheat flours (hard wheat flour and soft wheat flour) and compared with those of flour components (starch, damaged starch, gluten, water-soluble pentosans, and water-insoluble pento

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cb80b60d230256a39d965ad071734af
http://www.scopus.com/inward/record.url?eid=2-s2.0-0141679621&partnerID=MN8TOARS

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