Výsledky vyhledávání - "Mathieu Weil"

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L

Autor: Molika Yin, Mathieu Weil, Sylvie Avallone, Isabelle Maraval, Nelly Forestier-Chiron, Adrien Servent, Sokneang In, Philippe Bohuon

Publikováno v: Journal of Food Measurement and Characterization

The impact of cooking, drying and grinding on essential oil content, curcuminoid contents and their bioaccessibility and sensorial quality of Curcuma longa L. was assessed. Sliced fresh turmeric rhizomes (5 mm thick) were air-dried at 60 °C, 40% RH

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c6bf80bb4a95b9c18a0301dba45e3e7
http://agritrop.cirad.fr/603101/

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Authenticating wild Piper species (peppers) originating from islands in the Indian Ocean on the basis of morphological, genetic and chemical characteristics

Autor: Mathieu Weil, Harizoly Razafimandimby, Jean Michel Leong PockTsy

Publikováno v: Phytochemistry

As demand for pepper is rising to unprecedented levels, gaps in our knowledge are underlined by our inability to reliably distinguish the different species, in particular in the south-western Indian Ocean; this hampers the possibility of developing t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::025029b0044a800c1058e2b783c8df86
https://pubmed.ncbi.nlm.nih.gov/34325242

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Effect of processing on microbial safety of wild pepper (Piper borbonense) from Reunion Island

Autor: Fabienne Remize, Pascaline Alter, Noël Durand, Mathilde Hoarau, Jean-Christophe Meile, Mathieu Weil

Publikováno v: Food Control
Food Control, Elsevier, 2020, 111, pp.107061-. ⟨10.1016/j.foodcont.2019.107061⟩

The management of microbial contamination is an important issue in spice trade. For common domesticated black pepper (Piper spp.), the control relies mainly on post-process decontamination. The aim of the present study was to examine microbial contam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f499b3cc480b5df8c7dc2d2d29cdf07
https://hal.archives-ouvertes.fr/hal-03488902

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Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island

Autor: Gilles Morel, Mathieu Weil, Philippe Bohuon, Alain Shum Cheong Sing, Adrien Servent, Renaud Boulanger

Publikováno v: Fruits

Introduction – Piper borbonense from Reunion Island is an overlooked wild pepper that remains unutilized today. The purpose of this multidisciplinary work was to study its anatomy, morphology and biochemical composition with a view to its possible

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00f3994c2d5cbfb17785c4cb27d1d208
http://agritrop.cirad.fr/595973/

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Tsiperifery, the wild pepper from Madagascar, emerging on the international spice market whose exploitation is unchecked: current knowledge and future prospects

Autor: Jean-Michel Leong Pock Tsy, Jérôme Queste, Jean-Paul Danflous, Pascal Danthu, Hanitra Andrianoelisoa, Z. Ramamonjisoa Ralalaharisoa, Sigrid Aubert, Harizoly Razafimandimby, Mathieu Weil, Guillaume Touati, Anne-Gaëlle Bénard, Romule Joseph Randrianaivo, Annaïg Levesque

Publikováno v: Fruits
Fruits, EDP Sciences/CIRAD, 2017, 72 (6), pp.331-340. ⟨10.17660/th2017/72.6.1⟩

Introduction – A new spice on the international market. Tsiperifery is a wild pepper from Madagascar belonging to the genus Piper. This new culinary spice, which is gaining gourmet notoriety due to its unique organoleptic properties and its endemic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e1b420a9e1a04e6d53aa033fdf9139f
https://doi.org/10.17660/th2017/72.6.1

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Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

Autor: Renaud Boulanger, Mathieu Weil, A. Shum Cheong Sing, Philippe Bohuon, J.M. Méot

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 219, pp.274-281. ⟨10.1016/j.foodchem.2016.09.144⟩

International audience; Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b10c81a3bc66c049e22c368353243a7
https://doi.org/10.1016/j.foodchem.2016.09.144

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Postharvest treatments of wild pepper (Piper spp.) in Madagascar

Autor: Alain Shum Cheong Sing, Renaud Boulanger, Mathieu Weil, Philippe Bohuon, Annaïg Levesque, Frédéric Descroix, Mathilde Hoarau

Publikováno v: Fruits

Introduction. A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc37b99b2c6ad74fabc328c00dbeb29a
http://agritrop.cirad.fr/574079/

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