Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jessica Houde"'
Autor:
Tim Rademacher, Stéphane Corriveau, Jessica Durand, Jessica Houde, Mustapha Sadiki, Andréanne Ouellet, Marco Gilbert, Luc Lagacé
Publikováno v:
Trees, Forests and People, Vol 18, Iss , Pp 100712- (2024)
Modern maple sugaring operations use vacuum tubing systems to enhance sap flow and maximize yield. The positioning of tapholes is a crucial aspect influencing tree health and sap yields, but is limited by dropline length. Inverting droplines to expan
Externí odkaz:
https://doaj.org/article/fd41912f77bc44c3a412baff2d29f2a2
Autor:
Luc Lagacé, Mariane Camara, Nathalie Martin, Fadi Ali, Jessica Houde, Stéphane Corriveau, Mustapha Sadiki
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01786- (2019)
Background: Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity
Externí odkaz:
https://doaj.org/article/ccddc42a705b4148a0a23da57bfcaee0
Publikováno v:
Food Control. 131:108450
Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f85c3c97cf815c500d61dfa9821591
https://doi.org/10.1016/j.foodcont.2021.108450
https://doi.org/10.1016/j.foodcont.2021.108450
Publikováno v:
Food Control. 123:107728
Nanofiltration and Reverse Osmosis are membrane concentration processes originally used by maple syrup producers to preconcentrate the sap to a moderate °Brix level (8–16 °Brix). The purpose of this study is to evaluate the potential of new membr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb68c6505edc93e7d2a8a33eb4925c0c
https://doi.org/10.1016/j.foodcont.2020.107728
https://doi.org/10.1016/j.foodcont.2020.107728
Autor:
Jessica Houde, Mariane Camara, Nathalie Martin, Luc Lagacé, Stéphane Corriveau, Mustapha Sadiki, Fadi Ali
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 6, Pp e01786-(2019)
Heliyon, Vol 5, Iss 6, Pp e01786-(2019)
Background Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8af72ac9303b0a8b0827531679086ea6
https://doi.org/10.1016/j.heliyon.2019.e01786
https://doi.org/10.1016/j.heliyon.2019.e01786
Publikováno v:
LWT - Food Science and Technology. 43:1373-1378
Antioxidant preparations were obtained by heating aqueous dispersions of milk protein and sugars at 110 °C for 10 min. The milk protein–sugar blends contained 3.5 g/100 g protein and 10 g/100 mL sugar (with various proportions of lactose, sucrose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b2f4e2dfe1db4b9dc8b8f6c4d42a497
https://doi.org/10.1016/j.lwt.2010.05.001
https://doi.org/10.1016/j.lwt.2010.05.001
Publikováno v:
Food Hydrocolloids. 24:341-346
Low temperature cross-linking of denatured whey protein through pH-cycling is proposed to develop nanoparticles with controlled size and properties. Soluble polymers were produced by heating whey protein dispersions at low ionic strength and neutral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ade875ec44df7d657f610c1ff016e68b
https://doi.org/10.1016/j.foodhyd.2009.10.013
https://doi.org/10.1016/j.foodhyd.2009.10.013