Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Maxime Touffet"'
Publikováno v:
Food and Bioproducts Processing. 138:181-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a1208e7c90186bf5b1a48146aa95fa5
https://doi.org/10.1016/j.fbp.2023.02.005
https://doi.org/10.1016/j.fbp.2023.02.005
Autor:
Andrew G. Reynolds, Frederick Di Profio, Rea Fellman, Audrey Pasquier, Maxime Touffet, Mary Jasinski, Ralph B. Brown, Hyun-Suk Lee
Publikováno v:
Canadian Journal of Plant Science. 102:49-73
Winter hardiness may be influenced by vineyard terroir-driven factors, and vineyard zones with low water status [leaf water potential (ψ)] could be more winter hardy than vines with high water status (higher leaf ψ). Six Cabernet franc vineyards we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05ba5723da3daeaa484f3cdf335d77f
https://doi.org/10.1139/cjps-2020-0242
https://doi.org/10.1139/cjps-2020-0242
Publikováno v:
Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2020, ⟨10.1016/j.fbp.2020.06.007⟩
Food and Bioproducts Processing, Elsevier, 2020, ⟨10.1016/j.fbp.2020.06.007⟩
International audience; Highlights • Oil penetrates in parfried frozen products during the first minute of deep-frying, and during cooling, once the product is removed from the oil bath. • The mechanisms of oil penetration during frying involves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b91c0ea047b8293232cbca379cf73f3c
https://doi.org/10.1016/j.fbp.2020.06.007
https://doi.org/10.1016/j.fbp.2020.06.007
Autor:
Hyun-Suk Lee, Mary Jasinski, Audrey Pasquier, Rea Fellman, Fred Di Profio, Andrew G. Reynolds, Maxime Touffet
Publikováno v:
American Journal of Enology and Viticulture. 71:288-307
Grapevine winter hardiness is governed by several factors besides extreme weather conditions, such as site-specific soil factors (texture, composition, moisture, drainage), vine water status, and yield. It was hypothesized that winter hardiness would
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::659f25c24937608fb83e69ffecb1fdb4
https://doi.org/10.5344/ajev.2020.19084
https://doi.org/10.5344/ajev.2020.19084
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 224, pp.1-16. ⟨10.1016/j.jfoodeng.2017.12.015⟩
Journal of Food Engineering, Elsevier, 2018, 224, pp.1-16. ⟨10.1016/j.jfoodeng.2017.12.015⟩
International audience; Evaluating and improving the thermal stability of frying oil is of major concern for the whole frying industry, including oil producers and manufacturers of deep-fryers. Online measurements of oil degradation rely on coarse in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80e12f864f8b55f19ec63483064d5127
https://doi.org/10.1016/j.jfoodeng.2017.12.015
https://doi.org/10.1016/j.jfoodeng.2017.12.015
Deep-fat frying is a cooking technique that has been used continuously since prehistoric times. A domestic deep-fryer heated from the bottom develops significant convection inside the bath cavity. It is responsible for very high heat transfer coeffic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba9d02ea826b1083d4f36640459699f0
http://hdl.handle.net/20.500.12278/38378
http://hdl.handle.net/20.500.12278/38378
