Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Melanie Millet"'
Autor:
Laurie Legoahec, Melanie Millet, Hugues Guichard, Rémi Bauduin, Jean-Michel Le Quéré, Pascal Poupard
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 102, pp.214-222. ⟨10.1016/j.lwt.2018.12.033⟩
LWT-Food Science and Technology, Elsevier, 2019, 102, pp.214-222. ⟨10.1016/j.lwt.2018.12.033⟩
International audience; Sixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37a15675888e615bbd8a3870f91e26fb
https://doi.org/10.1016/j.lwt.2018.12.033
https://doi.org/10.1016/j.lwt.2018.12.033
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 276, pp.797-805. ⟨10.1016/j.foodchem.2018.09.171⟩
Food Chemistry, Elsevier, 2019, 276, pp.797-805. ⟨10.1016/j.foodchem.2018.09.171⟩
The ability of tannins to self-associate or form complexes with other macromolecules has important nutritional implications but can also result in defects in beverages. In addition, oxidation may be involved in the aggregation properties of tannins.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f22c58f65eb536a1f136112a7e79b1e
https://hal.inrae.fr/hal-02626278
https://hal.inrae.fr/hal-02626278
Autor:
Melanie Millet, Mathieu Fanuel, Hélène Rogniaux, Pascal Poupard, Sophie Guilois-Dubois, Sylvain Guyot, Arnaud Poiraud
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2020, 309, pp.125636. ⟨10.1016/j.foodchem.2019.125636⟩
Food Chemistry, Elsevier, 2020, 309, pp.125636. ⟨10.1016/j.foodchem.2019.125636⟩
International audience; Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2cb021bbcb55f179a167f71fb58256f
https://doi.org/10.1016/j.foodchem.2019.125636
https://doi.org/10.1016/j.foodchem.2019.125636
Publikováno v:
Journal of Agricultural and Food Chemistry
28th International Conference on Polyphenols
Journal of Agricultural and Food Chemistry, American Chemical Society, In press, Journal of Agricultural and Food Chemistry, 65 (31), pp.6404-6414. ⟨10.1021/acs.jafc.6b05819⟩
28th International Conference on Polyphenols, Jul 2016, Vienne, Austria. pp.11, ⟨10.1021/acs.jafc.6b05819⟩
28th International Conference on Polyphenols
Journal of Agricultural and Food Chemistry, American Chemical Society, In press, Journal of Agricultural and Food Chemistry, 65 (31), pp.6404-6414. ⟨10.1021/acs.jafc.6b05819⟩
28th International Conference on Polyphenols, Jul 2016, Vienne, Austria. pp.11, ⟨10.1021/acs.jafc.6b05819⟩
Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98f4bd2ca13822560b7b845b29ddaf52
https://hal.archives-ouvertes.fr/hal-01608387
https://hal.archives-ouvertes.fr/hal-01608387
Autor:
Jaudal, Mauren, Zhang, Lulu, Che, Chong, Hurley, Daniel G., Thomson, Geoffrey, Wen, Jiangqi, Mysore, Kirankumar S., Putterill, Joanna
Publikováno v:
Plant Journal; Apr2016, Vol. 86 Issue 2, p145-160, 16p