Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Isabelle Poligne"'
Publikováno v:
Journal of Food Engineering
An assessment of various limitations in the traditional preparation of boucan e pork indicated that the process and the end-product quality could be enhanced by certain innovations. The overall aim is to improve the quality of the end product while r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63d92f274441cea4eb12157862578114
https://doi.org/10.1016/j.jfoodeng.2004.03.002
https://doi.org/10.1016/j.jfoodeng.2004.03.002
Publikováno v:
Journal of Food Science
The traditional small-scale production of boucane, a cured smoked pork-belly product from Reunion, involves several unit operations that are performed in a single step. The aim of this study was to highligh the impact of 4 unit operations (salting, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::872f0f96eb46c4c2887ae2937a0b24b5
https://doi.org/10.1111/j.1365-2621.2002.tb08848.x
https://doi.org/10.1111/j.1365-2621.2002.tb08848.x
Publikováno v:
Journal of Food Engineering
In the review, the mass fluxes occurring during the operation are identified and the potential of osmotic treatment (OT) as an alternative to conventional processes is evaluated. Product quality development during processing and storage is assessed.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75674d29ebe3d4f4c8140576ee1319b2
https://doi.org/10.1016/s0260-8774(00)00215-6
https://doi.org/10.1016/s0260-8774(00)00215-6
Autor:
Isabelle Poligne, Antoine Collignan
Publikováno v:
Lebensmittel-Wissenschaft und Technologie-Food Science and Technology
Anchovy fillets were simultaneously salted and pickled by soaking in acid and salt mixed solutions at low temperature. Three different acidic solutes were tested (acetic acid; gluconic acid; both acetic and gluconic acids). The process was optimized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d10da7b6d9746c436d851588b75d25d1
https://doi.org/10.1006/fstl.2000.0635
https://doi.org/10.1006/fstl.2000.0635
Autor:
Antoine Collignan, Bertrand Broyart, A. Olmos, Gilles Trystram, Isabelle Poligne, Ioan-Cristian Trelea
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2004, 37 (7), pp.763-770. ⟨10.1016/j.lwt.2004.02.010⟩
Lebensmittel-Wissenschaft und Technologie-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2004, 37 (7), pp.763-770. ⟨10.1016/j.lwt.2004.02.010⟩
Lebensmittel-Wissenschaft und Technologie-Food Science and Technology
Mass yield and operating time for a pork meat dehydration–impregnation–soaking (DIS) process were optimized using a coupled genetic algorithm/sequential quadratic programming method in order to obtain the optimal operating conditions: temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3d1d99699d611e41fe3a913ada1ef27
https://hal.archives-ouvertes.fr/hal-01313370
https://hal.archives-ouvertes.fr/hal-01313370
Publikováno v:
Lebensmittel-Wissenschaft und Technologie-Food Science and Technology
Boucane is a cured pork belly product ftom Reunion. This product is traditionally processed by salting, drying, cooking and smoking raw pork belly in one step or sequentially. A technique involving immersion in a concentrated solution (consisting of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45cf8f6a74d2ac647b0d624611eb2a8f
http://agritrop.cirad.fr/516406/
http://agritrop.cirad.fr/516406/
Publikováno v:
Meat Science
Boucane is a traditional meat product from Reunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a723777925457d9afdc1256b49939a1b
https://pubmed.ncbi.nlm.nih.gov/22062962
https://pubmed.ncbi.nlm.nih.gov/22062962