Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Lionel Boillereaux"'
Publikováno v:
Foods, Vol 12, Iss 6, p 1187 (2023)
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food pr
Externí odkaz:
https://doaj.org/article/2cfc6545ed254b49ac7006cbbc9ede8c
Autor:
Érica S. Siguemoto, Jorge A. W. Gut, Georgios Dimitrakis, Sebastien Curet, Lionel Boillereaux
Publikováno v:
Foods, Vol 10, Iss 8, p 1903 (2021)
Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicato
Externí odkaz:
https://doaj.org/article/c6d8b964d3924dd1b21e03033be28860
Autor:
Ana Caroline Cichella Frabetti, Alexandre Thillier, Hugo Curto, Lionel Boillereaux, Olivier Rouaud, Tristan Garnault, Sébastien Curet
The measurement of dielectric properties of foods is essential in the design and control of microwave drying systems as they describe the capability of a material to absorb, transmit and reflect electromagnetic energy. The relative complex permittivi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7251f3dfadd610c3123d3d76a569476b
https://doi.org/10.21203/rs.3.rs-2496586/v1
https://doi.org/10.21203/rs.3.rs-2496586/v1
Autor:
Silvina Patricia Meriles, Sebastien Curet, Lionel Boillereaux, Pablo Daniel Ribotta, María Cecilia Penci
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a06bcb7609fea0431f958efa185744
https://doi.org/10.1111/jfpe.14190
https://doi.org/10.1111/jfpe.14190
Autor:
Jorge Aw Gut, Sudhir K. Sastry, Sébastien Curet, Lionel Boillereaux, Pedro Ed Augusto, Mirian Tk Kubo, Eduardo dos Santos Funcia, Érica Sayuri Siguemoto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::397aae43dfc2266392d089aba88fc6e0
https://doi.org/10.1016/j.cofs.2020.01.004
https://doi.org/10.1016/j.cofs.2020.01.004
Autor:
João Antunes, Suman Bajracharya, Rengesh Balakrishnan, Lina Fernanda Ballesteros, Anastasia Bezerianos, Lionel Boillereaux, Nadia Boukhelifa, Konstantina Boura, Ilaria Brunetti, Filipa Castro, Paul Christakopoulos, Jorge Alberto Vieira Costa, Rafael S. Costa, Camila Gonzales Cruz, Sébastien Curet, Nuno Ribeiro da Silva, Júlio César de Carvalho, Rafaela de Oliveira Penha, Paulo Cesar de Souza Kirnev, Santhosh Kumar Devarai, Agapi Dima, Huma Fatima, Carina L. Gargalo, Krist V. Gernaey, Nikky Goel, Sathyanarayana N. Gummadi, Aliyeh Hasanzadeh, Maria Kanellaki, Andreas Kartakoullis, Sunil Kumar Khare, Athanasios Koutinas, Adolf Krige, Pau Cabaneros Lopez, Evelyne Lutton, Antonio Irineudo Magalhães Junior, Amir Mahboubi, Venkatesh Mandari, Sriramani Mangipudi, Walter José Martínez-Burgos, Leonidas Matsakas, Mariano Michelon, Naresh Mohan, Michele Greque de Morais, Juliana Botelho Moreira, Ariane Fátima Murawski de Mello, Rui Oliveira, Nathalie Mejean Perrot, José Pinto, Luciana Porto de Souza Vandenberghe, Jeyaprakash Rajendhran, João Ramos, Panneerselvam Ranganathan, Olivier Rouaud, Neda Rousta, Ulrika Rova, Taner Sar, Omprakash Sarkar, Manoj Kumar Shanmugam, Sara Cruz Silvério, Rajeshwari Sinha, Senthilkumar Sivaprakasam, Carlos Ricardo Soccol, Mohammad J. Taherzadeh, José António Teixeira, Alberto Tonda, Isuru A. Udugama, Dekketi G.C. Vikram Reddy, Ioannis Vyrides, Leonardo Wedderhoff Herrmann, Mark R. Wilkins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80b8a0bed3aa22bb2d7e317d9cd3d716
https://doi.org/10.1016/b978-0-323-91167-2.00019-8
https://doi.org/10.1016/b978-0-323-91167-2.00019-8
Autor:
Sébastien Curet, Silvina Patricia Meriles, María Cecilia Penci, María Eugenia Steffolani, Lionel Boillereaux, Pablo Daniel Ribotta
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(6)
BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d2838c702c50e55b476ff7805c788d2
https://pubmed.ncbi.nlm.nih.gov/34687455
https://pubmed.ncbi.nlm.nih.gov/34687455
Publikováno v:
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2021, 100, pp.103228. ⟨10.1016/j.jcs.2021.103228⟩
Journal of Cereal Science, Elsevier, 2021, 100, pp.103228. ⟨10.1016/j.jcs.2021.103228⟩
International audience; In this study, the impacts of different heating rates (HRs) from 6 to 40 • C/min were investigated in terms of the 1 H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d7b902ac550db97f59d1ee7b344c918
https://hal.archives-ouvertes.fr/hal-03231591
https://hal.archives-ouvertes.fr/hal-03231591
Publikováno v:
Food Reviews International
Food Reviews International, Taylor & Francis, 2021, pp.1-23. ⟨10.1080/87559129.2021.1931299⟩
Food Reviews International, Taylor & Francis, 2021, pp.1-23. ⟨10.1080/87559129.2021.1931299⟩
Microwave heating (MW) is the most important method in bread baking owing to its efficiency in terms of space, speed, and ability to produce crustless bread. However, MW has some unfavorable effect...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a9311dcd29fafca1f61b569ef49b794
https://hal.archives-ouvertes.fr/hal-03343075
https://hal.archives-ouvertes.fr/hal-03343075