Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ikbal Zarguili"'
Autor:
Zoulikha Maache-Rezzoug, Mostafa Nawdali, Imane Semhaoui, Jean-Michel Zhao, Jamil Toyir, Ikbal Zarguili, Sid-Ahmed Rezzoug, Thierry Maugard
Publikováno v:
Bioresource Technology. 257:192-200
The aim of this study was to investigate a pretreatment by combined H2SO4 acid-catalyst and thermomechanical process to improve hemicelluloses solubilization of hemp hurds and subsequently enzymatic hydrolysis extent of potentially fermentable sugars
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6682dce10b0b469cfaceabcd3e743d80
https://doi.org/10.1016/j.biortech.2018.02.107
https://doi.org/10.1016/j.biortech.2018.02.107
Autor:
Zoulikha Maache-Rezzoug, E. Bezzine, Ikbal Zarguili, C. Loisel, M.-N. El Marzouki, Thierry Maugard
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2010, 49 (3), pp.346-353. ⟨10.1016/j.jcs.2008.10.005⟩
Journal of Cereal Science, Elsevier, 2010, 49 (3), pp.346-353. ⟨10.1016/j.jcs.2008.10.005⟩
International audience; Standard maize starch (SMS), waxy maize starch (WMS) and wheat starch (WTS) were hydrothermally treated by the Instantaneous Controlled Pressure Drop (DIC) process. This process consists in a short pressurisation obtained by t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f97d04ba40e4f9a54be52097bab3ba9
https://doi.org/10.1016/j.jcs.2008.10.005
https://doi.org/10.1016/j.jcs.2008.10.005
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2011, 86 (1), pp.328-336. ⟨10.1016/j.carbpol.2011.04.058⟩
Carbohydrate Polymers, Elsevier, 2011, 86 (1), pp.328-336. ⟨10.1016/j.carbpol.2011.04.058⟩
International audience; This study reports the impact of the Instantaneous Controlled Pressure Drop (DIC (R)) treatment on structural, thermal and functional properties of starches from four botanical origins (standard and waxy maize, wheat and potat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f8742eea1ddf406a6b6c70b80b67db5
https://hal.inrae.fr/hal-02646730
https://hal.inrae.fr/hal-02646730
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2009, 44 (1), pp.10-17. ⟨10.1111/j.1365-2621.2007.01614.x⟩
International Journal of Food Science and Technology, Wiley, 2009, 44 (1), pp.10-17. ⟨10.1111/j.1365-2621.2007.01614.x⟩
International audience; Instantaneous Controlled Pressure Drop, ‘De´tente Instantanée Controˆlée' (DIC) was performed on standard maize starch at residual moisture content (~12%). Changes in moisture distribution were observed during the treatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f3a15d35f75eb5b7426e37b247e6909
https://hal.archives-ouvertes.fr/hal-00413211/document
https://hal.archives-ouvertes.fr/hal-00413211/document
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2006, 77 (3), pp.454-461. ⟨10.1016/j.jfoodeng.2005.07.014⟩
Journal of Food Engineering, Elsevier, 2006, 77 (3), pp.454-461. ⟨10.1016/j.jfoodeng.2005.07.014⟩
International audience; Standard maize starch was hydrothermally treated at residual moisture content (~12%) by instantaneous controlled pressure drop for various pressure levels and processing times. In order to examine the homogeneity of the starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51e8548cd1aec695e66b783ffc83dcc3
https://hal.archives-ouvertes.fr/hal-00413508/document
https://hal.archives-ouvertes.fr/hal-00413508/document