Zobrazeno 1 - 10
of 244
pro vyhledávání: '"Gilles Trystram"'
Autor:
Marc Anton, Vincent Gros, Pierre Feillet, Patrick Etiévant, Marc Desprairies, Laurent Debrauwer, Jean-Pierre Cravedi, Cécile Canlet, Catherine Bonazzi, Michel Barel, Valérie Baduel, Monique Axelos, Sylvie Chevolleau, Marie-Josèphe Amiot-Carlin, Sylvain Guyot, Claude-Marcel Hladik, Sabrina Krief, Xavier Leverve, Gérard Pascal, Pierre Stengel, Hervé This, Gilles Trystram
La bonne alimentation et la chimie seraient incompatibles. Le livre montre que c'est pourtant grâce à la chimie que l'industrie agro-alimentaire peut garantir la sécurité sanitaire de ses produits et qu'elle peut de mieux en mieux satisfaire les
Publikováno v:
Food and Bioproducts Processing. 138:181-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a1208e7c90186bf5b1a48146aa95fa5
https://doi.org/10.1016/j.fbp.2023.02.005
https://doi.org/10.1016/j.fbp.2023.02.005
Publikováno v:
Food Research International. 165:112492
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586a663414c10703eda02af833c7ce72
https://doi.org/10.1016/j.foodres.2023.112492
https://doi.org/10.1016/j.foodres.2023.112492
Publikováno v:
Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2020, ⟨10.1016/j.fbp.2020.06.007⟩
Food and Bioproducts Processing, Elsevier, 2020, ⟨10.1016/j.fbp.2020.06.007⟩
International audience; Highlights • Oil penetrates in parfried frozen products during the first minute of deep-frying, and during cooling, once the product is removed from the oil bath. • The mechanisms of oil penetration during frying involves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b91c0ea047b8293232cbca379cf73f3c
https://doi.org/10.1016/j.fbp.2020.06.007
https://doi.org/10.1016/j.fbp.2020.06.007
Autor:
Gilles Trystram, Hiam Serhan
Publikováno v:
Annales des Mines - Réalités industrielles. :9-15
Un systeme alimentaire represente la maniere dont les hommes et les societes s’organisent pour produire et consommer leur alimentation. La trajectoire d’evolution des systemes alimentaires distingue une cohabitation entre un systeme agro-industri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c460504df80b590bea8793f2c58ff1a
https://doi.org/10.3917/rindu1.202.0009
https://doi.org/10.3917/rindu1.202.0009
Autor:
Arnaud Hélias, Hayo M. G. van der Werf, Louis-Georges Soler, Franck Aggeri, Jean-Yves Dourmad, Chantal Julia, Lydiane Nabec, Sylvain Pellerin, Bernard Ruffieux, Gilles Trystram
Publikováno v:
International Journal of Life Cycle Assessment
International Journal of Life Cycle Assessment, Springer Verlag, In press, ⟨10.1007/s11367-022-02071-8⟩
International Journal of Life Cycle Assessment, Springer Verlag, In press, ⟨10.1007/s11367-022-02071-8⟩
Consumers increasingly demand information about the environmental impacts of their food. The French government is in the process of introducing environmental labelling for all food products. A scientific council was set up, and its main conclusions a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6853b044cecccff5920647fbb361e1cb
https://hal.archives-ouvertes.fr/hal-03697547/document
https://hal.archives-ouvertes.fr/hal-03697547/document
Autor:
Ravi Kant Agrawal, Camila Delinski Bet, Mamta Bhardwaj, Júlio Cesar de Carvalho, Jorge Alberto Vieira Costa, Carlos M. Cruz, Luis Cuadros-Rodríguez, Sneh Lata Dass, Ivo Mottin Demiate, Swarnima Dey, Vincent Dumouilla, Claude-Gilles Dussap, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk, Leonardo Wedderhoff Herrmann, Vivian Cristina Ito, Hissashi Iwamoto, Ana M. Jiménez-Carvelo, Nilesh Balasaheb Kardile, Shaghaf Kaukab, Aman Kaushik, Ankan Kheto, Anastasios Koidis, Deepak Kumar, Keshav Kumar, Yogesh Kumar, Chamarajanagar Ravish Kumkum, Luiz Gustavo Lacerda, Alka Mishra, Shirin Mittal, Michele Greque de Morais, Juliana Botelho Moreira, Sanchita Biswas Murmu, Rani Mythri, Ashok Pandey, Sunil Pareek, Alessandra Cristina Pedro, Cristine Rodrigues, Narashans Alok Sagar, Konnadath Rajan Sandhya, Dharmesh Saxena, Egon Schnitzler, A. P. Mahanta Sharma, Sanjeev Kumar Sharma, Meemansha Sharma, Jéssica Teixeira da Silveira, Ramveer Singh, Vinay Singh, Ankit Sinha, Ranjna Sirohi, Carlos Ricardo Soccol, Gopalakrishnan Nair Sruthy, Thongam Sunita, Ayon Tarafdar, Natascha Amalio Teixeira, Shubhangi Mahadeo Thakre, Gilles Trystram, Munise Zaparoli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b79ec24777f255f53b27a957b396a88
https://doi.org/10.1016/b978-0-323-91158-0.00060-0
https://doi.org/10.1016/b978-0-323-91158-0.00060-0
Autor:
Gilles Trystram
Publikováno v:
Cahiers de Nutrition et de Diététique. 57:157-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f6aa0d98f8323ada4f64bf7b34b482
https://doi.org/10.1016/j.cnd.2022.05.001
https://doi.org/10.1016/j.cnd.2022.05.001
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2021, 87, pp.104016. ⟨10.1016/j.foodqual.2020.104016⟩
Food Quality and Preference, Elsevier, 2021, 87, pp.104016. ⟨10.1016/j.foodqual.2020.104016⟩
International audience; This study aimed to test the validity of visual representations of food products in virtual reality by comparing descriptions of a set of actual vs. virtual cookies. This validation is key to future applications of virtual rea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04c6b01160bf4e7e2ca59b03d15c6480
https://hal.inrae.fr/hal-02982877
https://hal.inrae.fr/hal-02982877