Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Joran Fontaine"'
Autor:
Alain Le-Bail, Xavier Falourd, Vanessa Jury, Joran Fontaine, Piyush Kumar Jha, Epameinondas Xanthakis, Kevin Vidot
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 262, pp.60-74. ⟨10.1016/j.jfoodeng.2019.05.008⟩
Journal of Food Engineering, Elsevier, 2019, 262, pp.60-74. ⟨10.1016/j.jfoodeng.2019.05.008⟩
In this study, benchmarking of methods used for assessing freeze damage in potatoes was carried out. Initially, the samples were frozen by subjecting them to three different temperatures (i.e. at – 18 °C, − 30 °C, and at − 74 °C). Then, diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92c321739e580d88b8f13c680bfee481
https://doi.org/10.1016/j.jfoodeng.2019.05.008
https://doi.org/10.1016/j.jfoodeng.2019.05.008
Publikováno v:
Food Chemistry. 358:129916
The aim of the present study was to evaluate Raman spectroscopy in determining changes that occur in the structure of gluten proteins induced during bread dough mixing. Raman spectra were measured directly within the dough. Three particular phases of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a80fcf8d42ea07fa6131504cea7d3a88
https://doi.org/10.1016/j.foodchem.2021.129916
https://doi.org/10.1016/j.foodchem.2021.129916