Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jean Adrian"'
Autor:
Rebeca Garcia, Jean Adrian
Publikováno v:
Food Reviews International. 25:115-125
This article summarizes the life and work of Nicolas Appert, a famous French inventor and manufacturer. He devoted his life to the empirical development of the appertization process. His main objective was to offer to consumers, especially seamen, pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f8d5389924c4b099ef7c7d8a266e7a4
https://doi.org/10.1080/87559120802682656
https://doi.org/10.1080/87559120802682656
Autor:
Jean Adrian, Catherine Billaud
Publikováno v:
Sciences des Aliments. 21:3-26
Les usages du fenugrec sont multiples, tant sur le plan culinaire qu'en medecine humaine et veterinaire. Cette legumineuse est classiquement consommee sous la forme de graines entieres ou broyees, crues, cuites, torrefiees ou germees, de tiges crues,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee47c6a1977e3fe4ce6c5fc063b39ae1
https://doi.org/10.3166/sda.21.3-26
https://doi.org/10.3166/sda.21.3-26
Autor:
Régine Frangne, Jean Adrian
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9781489926289
The coffee bean contains about 1% of trigonelline that is demethylated at temperatures approaching 200 degrees C; it is partially converted into nicotinic acid. This operation is mainly proportional to the severity of dry heat treatment; various othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88953b63ad57b6a158bed8973d1a2302
https://doi.org/10.1007/978-1-4899-2626-5_4
https://doi.org/10.1007/978-1-4899-2626-5_4
Autor:
Jean Adrian, Annie Poiffait
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9781489926289
A particular relation exists between casein micelle and vitamin A. In vitro, large amounts of retinol are fixed to acid casein and its different fractions by hydrophobic bindings. The binding on the hydrophobic amino-acid residues (Trp, Phe) is great
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac05878280b2ad2ef62d673bc8d515e
https://doi.org/10.1007/978-1-4899-2626-5_5
https://doi.org/10.1007/978-1-4899-2626-5_5
Autor:
Jean Adrian
Publikováno v:
Le Lait. 55:182-206
richesse en lactose et reactivite des proteines du serum, modalites de l'operation : pre-chauffage et technique d'evaporation de l'eau: vaporisation d'un brouillard de lait dans une tour d'air chaud (procede Spray) ou passage d'une pellicule de lait
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1565c9338cf5b8d61d4be2b6cb07283f
https://doi.org/10.1051/lait:1975543-54412
https://doi.org/10.1051/lait:1975543-54412
Autor:
Jean Adrian
Publikováno v:
Le Lait. 57:241-270
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df763a2a8e424912e127cb66a75c1d41
https://doi.org/10.1051/lait:1977565-5669
https://doi.org/10.1051/lait:1977565-5669
Autor:
Jean Adrian
Publikováno v:
Qualitas Plantarum et Materiae Vegetabiles. :101-113
Le taux protidique des cereales africaines est determine avant tout par les donnees genetiques des plantes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2844868e726e2b8f506c566d31de425
https://doi.org/10.1007/bf01884040
https://doi.org/10.1007/bf01884040
Autor:
Jean Adrian
Publikováno v:
Annales de Zootechnie. 5:295-334
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aa8f8802222ab218d5632f6dc05e23a
https://doi.org/10.1051/animres:19560402
https://doi.org/10.1051/animres:19560402
Autor:
Jacques Nicolle, Jean Adrian
Publikováno v:
Zeitschrift für Ernährungswissenschaft. 6:241-248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b3eba7bbb98f047987612508b9d5362
https://doi.org/10.1007/bf02019539
https://doi.org/10.1007/bf02019539