Zobrazeno 1 - 10
of 50
pro vyhledávání: '"J. M. Bouvier"'
Publikováno v:
International Journal of Food Science & Technology. 28:465-479
Summary A capillary-type viscometer was used in a twin-screw extruder to measure the apparent viscosity of cooked-extruded wheat-flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7201cfcd117d0107c2d572abc6b6150f
https://doi.org/10.1111/j.1365-2621.1993.tb01296.x
https://doi.org/10.1111/j.1365-2621.1993.tb01296.x
Publikováno v:
International Journal of Food Science & Technology. 25:129-139
Summary A capillary-type viscometer was designed to measure the apparent viscosity of the cooked wheat flour dough on -line in a twin-screw extruder. The effect of mean residence time and specific energy were studied in the ranges 20–45s and 300–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55768a90ff1b33c08fe57c8f253b4030
https://doi.org/10.1111/j.1365-2621.1990.tb01067.x
https://doi.org/10.1111/j.1365-2621.1990.tb01067.x
Publikováno v:
Journal of Polymer Science: Polymer Symposia. 52:299-309
Cette etude sur des copolymeres ethylene-anhydride maleique (EAM) modifies par des reactifs polyalcools ou aminoalcools met en evidence par deux methodes leur possibilite de reticulation par formation de liaisons ester: une methode indirecte, par la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3f566aaacddb765026947fd3ed7c41
https://doi.org/10.1002/polc.5070520125
https://doi.org/10.1002/polc.5070520125
Publikováno v:
High Pressure Research. 19:207-212
High pressure is a promising technology for developing new processes in food treatment. In most cases, pre-packaged foods are used in high pressure treatments (HP). Consequently, the behavior of the package under treatment conditions is an important
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53f6b11cc1de85cac13298a7fe26f8d1
https://doi.org/10.1080/08957950008202556
https://doi.org/10.1080/08957950008202556
Publikováno v:
ResearcherID
This study highlights some important aspects of the package, such as packaging materials suitable for high-pressure treatments, package properties (barriers and flexibility) and package integrity. Six different types of package were tested. They cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c70cb21d4ff46cfd2b0c1c59f9c3bae
https://doi.org/10.1002/1099-1522(200003/04)13:2<63::aid-pts495>3.0.co
https://doi.org/10.1002/1099-1522(200003/04)13:2<63::aid-pts495>3.0.co
Publikováno v:
Food Chemistry. 67:7-16
The aromatic volatile compounds of high pressure treated strawberry coulis (Fragaria ananassa Gariguette) were analysed by capillary gas chromatography–mass spectrometry (GC–MS) and compared with aromatic volatile compounds of raw strawberry and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::add7acc067459ad18f536f0c31c90941
https://doi.org/10.1016/s0308-8146(99)00084-9
https://doi.org/10.1016/s0308-8146(99)00084-9
Publikováno v:
Cereal Chemistry Journal. 76:699-704
The influence of added fatty acids on extrusion cooking of corn grits and extrudate properties was studied. Samples with three average corn grits particle sizes were processed in a twin-screw extruder; fatty acids content (0.2–0.8%, wb) varied, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1394a9fa0cb503b6a4a6c565da2174e
https://doi.org/10.1094/cchem.1999.76.5.699
https://doi.org/10.1094/cchem.1999.76.5.699
Autor:
J. M. Bouvier, Gerard Demazeau, Félix Sancho, Yann Lambert, Alain Largeteau, Jean-François Narbonne
Publikováno v:
Journal of Food Engineering. 39:247-253
The effect of ultra-high hydrostatic pressure on selected hydrosoluble vitamins (B1, B6 and C) is studied. Vitamin retention after pressurization has been compared to that induced by several classic food processing treatments, such as pasteurization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b00b193ad11c49a6cb25c4c1fdef04
https://doi.org/10.1016/s0260-8774(98)00143-5
https://doi.org/10.1016/s0260-8774(98)00143-5
Publikováno v:
Journal of Texture Studies. 29:617-632
A puncture test was used to describe the mechanical and textural behavior of crispy-puffed food extrudates. Four criteria were identified from the force-time curves: (1) the average puncturing force, F m , (2) the spatial frequency of structural rupt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3da37806811449efaad83865deaa89c
https://doi.org/10.1111/j.1745-4603.1998.tb00189.x
https://doi.org/10.1111/j.1745-4603.1998.tb00189.x
Publikováno v:
Journal of Food Science. 63:857-863
The effects of corn particle size and distribution on the ex trusion-cooking process was studied. Extrusion cooking was carried out in a twin-screw corotating extruder. The effects of particle characteristics were studied by analyzing process respons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea2360d4e484baf160d64ce3fd89760a
https://doi.org/10.1111/j.1365-2621.1998.tb17914.x
https://doi.org/10.1111/j.1365-2621.1998.tb17914.x