Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Guy Della Valle"'
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Developing the supply to consumers is essential to increase the consumption of protein-rich legume seeds. In this perspective, this article examines five possible tracks which encompass different ways of processing legume seeds into food: applying hy
Externí odkaz:
https://doaj.org/article/0a06a4a5e7cf40a697631fdf0ca35bb0
Publikováno v:
Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT Cassava crops have always been fundamental in human nutrition and industry. Nowadays, the development of new cultivars with specific properties has become a major research area. In this research, amylose-free cassava starch (WXCS) extracted
Externí odkaz:
https://doaj.org/article/164e3c5ea7bb49038f3a6ccf94c97d0f
Publikováno v:
Foods, Vol 11, Iss 12, p 1780 (2022)
A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was b
Externí odkaz:
https://doaj.org/article/c953cff102674516b2be076875b090d4
Autor:
Otilia Carvalho, Maria N. Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, Jose Benedito, Aurelien Briffaz, Cristina Castañé, Guy Della Valle, Isabel Maria Nunes de Sousa, Ferruh Erdogdu, Aberham Hailu Feyissa, Nickolas G. Kavallieratos, Alexandros Koulouris, Milica Pojić, Anabela Raymundo, Jordi Riudavets, Fabrizio Sarghini, Pasquale Trematerra, Alberto Tonda
Publikováno v:
Foods, Vol 10, Iss 1, p 82 (2021)
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible
Externí odkaz:
https://doaj.org/article/b565174f1e854f1b828d94271d23d459
Autor:
Kamal Kansou, Wim Laurier, Maria N. Charalambides, Guy Della-Valle, Ilija Djekic, Aberham Hailu Feyissa, Francesco Marra, Rallou Thomopoulos, Bert Bredeweg
Publikováno v:
Trends in Food Science & Technology, 120, 363-373. Elsevier
Kansou, K, Laurier, W, Charalambides, M N, Della-Valle, G, Djekic, I, Feyissa, A H, Marra, F, Thomopoulos, R & Bredeweg, B 2022, ' Food modelling strategies and approaches for knowledge transfer ', Trends in Food Science and Technology, vol. 120, pp. 363-373 . https://doi.org/10.1016/j.tifs.2022.01.021
Kansou, K, Laurier, W, Charalambides, M N, Della-Valle, G, Djekic, I, Feyissa, A H, Marra, F, Thomopoulos, R & Bredeweg, B 2022, ' Food modelling strategies and approaches for knowledge transfer ', Trends in Food Science and Technology, vol. 120, pp. 363-373 . https://doi.org/10.1016/j.tifs.2022.01.021
Background: Scientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ceab714fa6362735549f0ffbe0248cf3
https://doi.org/10.1016/j.tifs.2022.01.021
https://doi.org/10.1016/j.tifs.2022.01.021
Autor:
Maude Dufour, Loïc Foucat, Florence Hugon, Aurore Dugué, Hubert Chiron, Guy Della Valle, Kamal Kansou, Luc Saulnier
Publikováno v:
Food chemistry. 409
This work aimed to establish the relationships between flour components, dough behaviour and changes in water distribution at mixing. TD NMR was used to track water distribution in dough during mixing for different mixing times and hydration levels.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdb8a75c5fbb622b48a282536c86c4f9
https://pubmed.ncbi.nlm.nih.gov/36599290
https://pubmed.ncbi.nlm.nih.gov/36599290
Publikováno v:
Advances in food and nutrition research. 99
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a6f157709c1f8fc5b70efdd5753adc1a
https://pubmed.ncbi.nlm.nih.gov/35595393
https://pubmed.ncbi.nlm.nih.gov/35595393
Publikováno v:
Current Opinion in Food Science. 47:100873
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06ecaa1537fd295c908747c2d233e045
https://doi.org/10.1016/j.cofs.2022.100873
https://doi.org/10.1016/j.cofs.2022.100873
Autor:
Serafim Bakalis, Maria N. Charalambides, Aberham Hailu Feyissa, Jose Benedito, Cristina Castañé, Nickolas G. Kavallieratos, Pasquale Trematerra, Alexandros Koulouris, Isabel Sousa, Milica Pojić, Jordi Riudavets, Anabela Raymundo, Fabrizio Sarghini, Christos G. Athanassiou, Alberto Tonda, Ferruh Erdogdu, Ilija Djekic, Aurelien Briffaz, Otilia Carvalho, Guy Della Valle
Publikováno v:
Foods
Carvalho, O, Charalambides, M N, Djekic, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Valle, G D, de Sousa, I M N, Erdogdu, F, Feyissa, A H, Kavallieratos, N G, Koulouris, A, Pojic, M, Raymundo, A, Riudavets, J, Sarghini, F, Trematerra, P & Tonda, A 2021, ' Modelling Processes and Products in the Cereal Chain ', Foods, vol. 10, no. 1, 82 . https://doi.org/10.3390/foods10010082
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Foods, Vol 10, Iss 82, p 82 (2021)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Carvalho, O, Charalambides, M N, Djekić, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Della Valle, G, de Sousa, I M N, Erdogdu, F, Feyissa, A H, Kavallieratos, N G, Koulouris, A, Pojić, M, Raymundo, A, Riudavets, J, Sarghini, F, Trematerra, P & Tonda, A 2021, ' Modelling Processes and Products in the Cereal Chain ', Foods, vol. 10, no. 1, 82 . https://doi.org/10.3390/foods10010082
Foods, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩
Foods, MDPI, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Carvalho, O, Charalambides, M N, Djekic, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Valle, G D, de Sousa, I M N, Erdogdu, F, Feyissa, A H, Kavallieratos, N G, Koulouris, A, Pojic, M, Raymundo, A, Riudavets, J, Sarghini, F, Trematerra, P & Tonda, A 2021, ' Modelling Processes and Products in the Cereal Chain ', Foods, vol. 10, no. 1, 82 . https://doi.org/10.3390/foods10010082
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Foods, Vol 10, Iss 82, p 82 (2021)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Carvalho, O, Charalambides, M N, Djekić, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Della Valle, G, de Sousa, I M N, Erdogdu, F, Feyissa, A H, Kavallieratos, N G, Koulouris, A, Pojić, M, Raymundo, A, Riudavets, J, Sarghini, F, Trematerra, P & Tonda, A 2021, ' Modelling Processes and Products in the Cereal Chain ', Foods, vol. 10, no. 1, 82 . https://doi.org/10.3390/foods10010082
Foods, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩
Foods, MDPI, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
[EN] In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it poss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4e9439b324bc32848b67509c304b304
https://pubmed.ncbi.nlm.nih.gov/33406629
https://pubmed.ncbi.nlm.nih.gov/33406629