Výsledky vyhledávání

Quality analysis of blue-veined cheeses by MRI: a preliminary study

Autor: Constantin Vertan, Noeul Richard, François Mariette, Christine Fernandez, Alexandru Onea, Guykaine Collewet

Publikováno v: 6th International Conference on Quality Control by Artificial Vision, Gatlinburg, USA, 19-22 May 2003
6th International Conference on Quality Control by Artificial Vision, Gatlinburg, USA, 19-22 May 2003, 2003, United States. pp.400-409

This paper describes a preliminary study aimed at improving the quality of soft-blue veined cheeses by the use of magnetic resonance images analysis. MRI measurements were performed on thirty-two samples from two different processing conditions and a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db61a4b483d524a058573cfd1ec8a48d
https://doi.org/10.1117/12.515137

Zobrazit plný text záznamu

NMR relaxometry and MRI for food quality control: application to dairy products and processes

Autor: Mariette, François

Milk transformation requires an understanding of the dairy proteins behaviour especially the casein micelles. Many research works have been performed to study the effect of technological parameters on the micelle structure and functionality. Indeed,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e6ec5f3954632b8a067e081524dbabd9
https://hal.inrae.fr/hal-02583057

Zobrazit plný text záznamu

Influence of fat crystallinity on the texture of foams

Autor: Michon, C., Kalnin, D., Mariette, François, Garnaud, G., Relkin, Perla, Ollivon, Michel, Davenel, A., Durosset, P., Cuvelier, G.

Fatty food foams are in fact foamed emulsions. The state of fat (occurring either liquid or in various amounts of polymorph forms depending on temperature/time) largely contributes to their structural and textural properties. The characterization of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______166::6eb23704fbd0bab51a879b5581fc8fdc
https://hal.inrae.fr/hal-02581366

Zobrazit plný text záznamu

Investigation of a plane mixing layer-wake interaction by means of two 2D PIV planes and of POD

Autor: Braud, C., Heitz, Dominique, Braud, P., Arroyo, G., Delville, J.

Publikováno v: 11th international symposium on applications of laser techniques to fluid mechanics, Lisbon, PRT, 8-11 juillet 2002
11th international symposium on applications of laser techniques to fluid mechanics, Lisbon, PRT, 8-11 juillet 2002, 2002, Portugal. pp.15
HAL

The strong interaction between turbulent structures arising from a plane mixing layer impinging a circular cylinder is studied using P.I.V. and analysed by means of the Proper Orthogonal Decomposition (P.O.D). Experiments are performed in the wake of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::765bf50aa730474b912c56268261f0c3
https://hal.inrae.fr/hal-02581117

Zobrazit plný text záznamu

Thermal coagulation of egg white: an MRI study of the process and a tentative NMR interpretation

Autor: Tiphaine LUCAS, François Mariette, Cambert, M., Rodrique, M.

Publikováno v: 6th international conference on applications of magnetic resonance in food science, Paris, 4-6 septembre 2002
6th international conference on applications of magnetic resonance in food science, Paris, 4-6 septembre 2002, 2002, France. pp.1
HAL

Several NMR or MRI parameters can be measured to give information at the molecular scale which can then be related to parameters useful to a food engineering approach (temperature, concentrations, structure). However variations in concentration, temp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7c129428334bb9e12fdb09293e41c809
https://hal.inrae.fr/hal-02581071

Zobrazit plný text záznamu

MRI study of milk curd after draining and freezing-thawing operations

Autor: Le Dean, A., François Mariette, Tiphaine LUCAS, Marin, M.

Draining of curd is a crucial step to control the water concentration of cheese during their manufacture. Many chemical and physical factors are known to modify the mechanisms involved in the shrinkage of the curd and on the rate of syneresis. To mon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::53616ba14b8653820f2847f763044d01
https://hal.inrae.fr/hal-02580816

Zobrazit plný text záznamu

Measurement of water diffusion coefficient in cheese models by low-field 1H PGSE-NMR

Autor: Metais, A., Mariette, François, Riaublanc, A., Brulé, G.

In food science, water diffusion is an important transport property necessary for the design and optimisation of food processes. In particular, the characterisation of water mobility represents a considerable challenge to have better understanding of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______166::32764e01d1481479a8863f755d958bfc
https://hal.inrae.fr/hal-02580817

Zobrazit plný text záznamu

Relationships between sensory texture of soft cheese and MRI measurements

Autor: Mariette, François, Collewet, G., Fortier, P., Soulie, J.M.

Publikováno v: 26th IDF world dairy congress, Paris, 24-27 septembre 2002
26th IDF world dairy congress, Paris, 24-27 septembre 2002, 2002, France. pp.1

There are several examples of relationships between NMR parameters and sensory characteristics of food products. Most of them are based on the measurements of the 1H NMR relaxation parameters T2 or T1 related to the texture or on the 23Na NMR relaxom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::911e2bea3da8c25e1c5e7569518949cd
https://hal.inrae.fr/hal-02580819

Zobrazit plný text záznamu

Self-diffusion of water in casein dispersions studied by 1H NMR diffusometry : effect of gel formation

Autor: Mariette, François, Topgaard, D., Jönsson, B., Söderman, O.

Water diffusion in dairy gel is central in many steps of cheese manufacture. For example diffusion mechanisms are involved in enzymatic reaction during renneting or ripening, in migration of water or salt absorption, and are responsible of the produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______166::d63cf2c4c373b7e909f6acb2443cea0b
https://hal.inrae.fr/hal-02580820

Zobrazit plný text záznamu

Mass transport within food: a strategy for MRI quality control

Autor: Tiphaine LUCAS, François Mariette, Quellec, S., Lippens, V.

Publikováno v: HAL
6th international conference on applications of magnetic resonance in food science, Paris, 4-6 septembre 2002
6th international conference on applications of magnetic resonance in food science, Paris, 4-6 septembre 2002, 2002, France

The routine evaluation of an MR imaging for medical application is based primarily on a subjective assessment of differences in the contrast and signal intensity. Since a few years, we observe a transition from morphological imaging to quantization t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6551fc391c8726f6eb1163c3343df9e5
https://hal.inrae.fr/hal-02581070

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání