Adhesion of Bread Dough to Solid Surfaces Under Controlled Heating: Balance Between the Rheological and Interfacial Properties of Dough

Autor: Véronique Bosc, Manon Vésinet, Lucie Huault, Sophie Bistac, Pierre Giampaoli, Maurice Brogly

Publikováno v: Journal of Food Science. 84:499-506

The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05051cd91957922caabd63b29ffdd0bd
https://doi.org/10.1111/1750-3841.14462

Bitter orange peel essential oil: a review of the different factors and chemical reactions influencing its composition

Autor: Marion Gaff, Martine Esteban-Decloux, Pierre Giampaoli

Publikováno v: Flavour and Fragrance Journal
Flavour and Fragrance Journal, 2020
Flavour and Fragrance Journal, Wiley, 2020, 35 (3), pp.247-269. ⟨10.1002/ffj.3570⟩

International audience; This review summarizes the findings and discusses the results on the different factors that can influence the bitter orange peel oil composition. Small changes in composition can result in noticeable modifications of the odour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b752f219b17308f899f392e6481c24bd
https://hal-agroparistech.archives-ouvertes.fr/hal-03667282/file/Review-citrus-FFJ.pdf

Vapor–Liquid Equilibrium of Ethyl Lactate Highly Diluted in Ethanol–Water Mixtures at 101.3 kPa. Experimental Measurements and Thermodynamic Modeling Using Semiempirical Models

Autor: Xavier Joulia, Martine Esteban-Decloux, Pierre Giampaoli, Cristian Puentes, Patrice Paricaud, Violaine Athès

Publikováno v: Journal of Chemical and Engineering Data
Journal of Chemical and Engineering Data, American Chemical Society, 2018, 63 (2), pp.365-379. ⟨10.1021/acs.jced.7b00770⟩

International audience; A thermodynamic study of the vapor–liquid equilibrium for the ternary system ethyl lactate–ethanol–water was performed at 101.3 kPa and infinite dilution regarding ethyl lactate, for boiling temperatures ranging from (35

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae04f8606b56b2a42eeb1f03b46c30cc

Coupling nanofiltration and osmotic evaporation for the recovery of a natural flavouring concentrate from shrimp cooking juice

Autor: Marie-Luce Labatut, Pierre Giampaoli, Manuel Dornier, Marie-Laure Lameloise, Céline Jarrault

Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 43, pp.182-190. ⟨10.1016/j.ifset.2017.07.035⟩

A new combination of membrane-based processes was studied in order to produce a natural flavouring concentrate from shrimp cooking juice. The process associates a pre-concentration step by nanofiltration (NF) until a Volume Reduction Ratio (VRR) of 1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1b912c44ad241805a6fbf0e6bfaea23
https://hal.archives-ouvertes.fr/hal-01637750

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract

Autor: Sophie Deterre, Barbara Rega, Julien Delarue, Martine Decloux, Marc Lebrun, Pierre Giampaoli

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