Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Hossenlopp, J."'
Publikováno v:
In Journal of Food Engineering 2007 79(4):1221-1232
Publikováno v:
In Fuzzy Sets and Systems 2006 157(9):1145-1154
Nous proposons une méthode qui permet d'utiliser, de capitaliser et de valoriser les savoir-faire développés par les opérateurs et experts des industries, en particulier alimentaires afin d'obtenir une meilleure maîtrise des propriétés du prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::1431a240c19759a4d6ef823a2ce5c3be
https://hal.inrae.fr/hal-02587510
https://hal.inrae.fr/hal-02587510
The sensory quality of a food comes from the combination of a set of parameters concerning all the steps of product life, from the raw materials to the conditions of preparation at home. We focus on manufacturing conditions and propose a method for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::ca98b75da007b7e98170aa936fa37a68
https://hal.inrae.fr/hal-02583510
https://hal.inrae.fr/hal-02583510
Sensory characteristics of food products are essential for consumers. It is a challenge for firms to maintain these characteristics constant, with as few variations in quality as possible. The control of quality properties and in particular sensory o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::dc5847105a7f1ceb563efeb1df4d10ec
https://hal.inrae.fr/hal-02583506
https://hal.inrae.fr/hal-02583506
The consistency of sensory quality results from the control of a set of properties and defects whose variations must be kept within prescribed tolerances. The origins of these properties and defects are due to all the steps concerning product life, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::98ad9433e07c4d64bd9f730002eff3f9
https://hal.inrae.fr/hal-02581749
https://hal.inrae.fr/hal-02581749
A feedback control algorithm is proposed to ensure the constancy of the sensory quality of the dry sausage during its fermentation. Fermentation is carried out with industrial equipment. The algorithm is based on human skill: the input variables of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::529a86e37114d153c424fcec653b24fa
https://hal.inrae.fr/hal-02581083
https://hal.inrae.fr/hal-02581083
This paper presents a method to collect, formalise and transmit the know-how of skilled operators concerning these evaluations. The classical descriptive sensory method has to be adapted to at-line measurement constraints. These specificities led us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::5392293b741b76e4b742f895e3d6eaee
https://hal.inrae.fr/hal-02580589
https://hal.inrae.fr/hal-02580589
This paper presents a method to collect and formalise the know-how of skilled operators concerning the evaluations made close to the line, in order to assess quality characteristics of food products during their manufacture. The classical descriptive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::0cf9f4363451fb107a69a424140aef9b
https://hal.inrae.fr/hal-02581084
https://hal.inrae.fr/hal-02581084
Autor:
Boudier, J.F., Clement, J.F., Garin, G., Hérodet, J.M., HOSSENLOPP, J., Lassaut, Bernard, Mac Leod, Patrick, Maitenaz, P., Ramunni, G., Technopole Alimentec, .
Publikováno v:
Forum : L'aliment idéal existe-t-il ? Questions d'aujourd'hui sur l'alimentation de demain
Forum : L'aliment idéal existe-t-il ? Questions d'aujourd'hui sur l'alimentation de demain, 2002, Bourg-en-Bresse, France. 27 p
Forum : L'aliment idéal existe-t-il ? Questions d'aujourd'hui sur l'alimentation de demain, 2002, Bourg-en-Bresse, France. 27 p
National audience; En réponse à la question "l'aliment idéal existe-t-il ?", il paraît justifié d'évoquer un idéal de l'aliment qui évolue avec la société. Si hier réussir à se nourrir suffisamment constituait cet idéal, aujourd'hui celu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bdcb62f9feb5bfa81f6b563e2ef56155
https://hal.inrae.fr/hal-02829853
https://hal.inrae.fr/hal-02829853