Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Martine Decloux"'
Autor:
Anay Hernández Verde, Martine Decloux
Publikováno v:
Revista Centro Azúcar, Vol 33, Iss 2 (2006)
En la industria azucarera la formación de caramelos ha sido estudiada solamente a partir de sacarosa. Este trabajo toma en consideración tres precursores (sacarosa, fructosa y glucosa). Para todos los casos, 250 g del precursor se mezclaron con 30
Externí odkaz:
https://doaj.org/article/67ebf1aab090442d9e36313ba189571d
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 225, pp.1-11. ⟨10.1016/j.jfoodeng.2018.01.004⟩
Journal of Food Engineering, Elsevier, 2018, 225, pp.1-11. ⟨10.1016/j.jfoodeng.2018.01.004⟩
International audience; To reduce energy cost and comply with recent European regulations, there is a growing interest for generic computer-aided tools to optimize energy consumption in food factories. There are several chemical engineering software
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fccebb1e95a5be951fff7c30cb9f5994
https://hal.inrae.fr/hal-02623635
https://hal.inrae.fr/hal-02623635
Autor:
Martine Decloux, Violaine Athès, Patrick Raguenaud, Pierre Awad, Guillaume Snakkers, Pierre Giampaoli, Gérald Ferrari
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (35), pp.7736-7748
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (35), pp.7736-7748
International audience; Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bef894516067feeb67db2e8f37a5efed
https://hal.inrae.fr/hal-02628344
https://hal.inrae.fr/hal-02628344
Publikováno v:
Flavour and Fragrance Journal. 27:77-88
The volatile compounds of bitter orange (Citrus aurantium L.) products, essential oil (EO) and the heart cut (HC) of the distillate were detected and quantified using gas chromatography (GC) coupled with a mass spectrometer and flame ion- ization det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad8efd8c8c5b84d209200a12566ebd07
https://doi.org/10.1002/ffj.2087
https://doi.org/10.1002/ffj.2087
Publikováno v:
Desalination
Desalination, Elsevier, 2006, 196 (1-3), pp.306-317. ⟨10.1016/j.desal.2006.02.002⟩
Desalination, Elsevier, 2006, 196 (1-3), pp.306-317. ⟨10.1016/j.desal.2006.02.002⟩
This work forms part of a global study on the recycling into alcoholic fermentation of condensates arising from the concentration of vinasses. Its purpose is to demonstrate the usefulness of reverse osmosis (RO) in the treatment and exploitation of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7985f6df9825767d006a6dfdf117af9
https://doi.org/10.1016/j.desal.2006.02.002
https://doi.org/10.1016/j.desal.2006.02.002
Publikováno v:
Food and Bioproducts Processing. 79:89-102
Membrane processes have been major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry world-wide. The main applications of membrane operations are in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::808fc2a925166530961deda47c4519b9
https://doi.org/10.1205/096030801750286131
https://doi.org/10.1205/096030801750286131
Publikováno v:
Sciences des Aliments. 20:347-365
Le degre alcoolique du distillat est l'un des parametres utilises dans la conduite de la double distillation des eaux-de-vie de cognac. Dans le cadre de l'automatisation d'une distillerie, il s'agissait de realiser une mesure en ligne de ce degre. Le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86422d2720d714d61660a7cac183b2e7
https://doi.org/10.3166/sda.20.347-365
https://doi.org/10.3166/sda.20.347-365
Autor:
Martine Decloux, Laurence Tatoud
Publikováno v:
Journal of Food Engineering. 44:119-126
Experiments on microfiltration of raw cane remelts with tubular mineral membranes show that rigorous methodology is required if laboratory data are to be extrapolated to an industrial setting. We studied two main variables of ultrafiltration: sugar d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::805bcbc41eb32a68ec6bf1d9552c7001
https://doi.org/10.1016/s0260-8774(99)00175-2
https://doi.org/10.1016/s0260-8774(99)00175-2
Publikováno v:
Process Biochemistry
Process Biochemistry, Elsevier, 2000, 35 (9), pp.989-996. ⟨10.1016/S0032-9592(00)00131-X⟩
Process Biochemistry (1991)
Process Biochemistry, Elsevier, 2000, 35 (9), pp.989-996. ⟨10.1016/S0032-9592(00)00131-X⟩
Process Biochemistry (1991)
Some factors influencing easy immobilization procedures on Nylon and chitin supports were optimized in terms of the highest activity of immobilized pectinlyase, using two experimental designs. Optimal procedures were applied to co-immobilized pectinl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f573a74f9182a1017ae4d1e977a1feeb
https://doi.org/10.1016/s0032-9592(00)00131-x
https://doi.org/10.1016/s0032-9592(00)00131-x
Publikováno v:
Journal of Chemical & Engineering Data. 53:910-912
Liquid–liquid equilibrium (LLE) data for the ternary systems 3-methyl-1-butanol + ethanol + water and 2-methyl-1-propanol + ethanol + water were measured at 293.15 K and atmospheric pressure. The NRTL and UNIQUAC models were used to correlate the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b076d5a19823ea05b93ee19a78396734
https://doi.org/10.1021/je700558x
https://doi.org/10.1021/je700558x