Zobrazeno 1 - 10
of 3 119
pro vyhledávání: '"Q02 - Traitement et conservation des produits alimentaires"'
Publikováno v:
Animals; Volume 13; Issue 10; Pages: 1657
Animals
Animals
The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were u
Autor:
Ubaldo Richard Marín-Castro, Marco Salgado-Cervantes, Dominique Pallet, Manuel Vargas-Ortiz, Adrien Servent
Publikováno v:
Journal of Food Science and Technology
Mangoes of the Manila and Ataulfo varieties are characterized by having a pleasant flavor and an attractive color of both the peel and pulp. However, due to their post-harvest physiology, they are highly perishable and very susceptible to physical da
Autor:
Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loïc Rajjou
Publikováno v:
Food Reviews International
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩
International audience; Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiolo
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/
http://agritrop.cirad.fr/603101/
Autor:
Arnaud Chapuis, Charlene Lancement, Francisco Giraldo, Marcelo Precoppe, Martin Moreno, Dominique Dufour, Thierry Tran
Publikováno v:
Drying Technology
A pneumatic drying model, developed in a previous work, was tested and validated based on a series of 56 experiments of cassava starch drying conducted on a pilot-scale pneumatic dryer. After fitting two parameters, the average diameter of starch par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea9654f5e24498192239e24536878a19
http://agritrop.cirad.fr/601240/
http://agritrop.cirad.fr/601240/
Publikováno v:
Food Chemistry
Cassava landraces are impacted by post-harvest physiological deterioration (PPD). 34 primary/secondary metabolites (carotenes, flavonols, indols, phenolic, hydroxycinnamic, and organic acids) were analysed using HPLC/GC–MS in 72 landraces harvested
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e69ffa1d965d5f6e4931faa1c1d8528
http://agritrop.cirad.fr/604763/
http://agritrop.cirad.fr/604763/
Autor:
Crestin-Billet, Sarah, Kamga Boubda, Armel Rodrigue, Ndah, Hycenth Tim, Fongang Fouepe, Guillaume Hansel, Mathe, Syndhia, Knierim, Andrea
Publikováno v:
International Journal on Food System Dynamics
Strengthening the participation of women and youths in agri-food innovation processes is key to support the development of solutions that meet their needs and that enhance their capacity to drive change in rural areas. We disentangle the 24 hours cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd4f975d31db8cc053e56cc60cc1efb7
Autor:
Michel Y. Esse, Tagro S. Guehi, Marc Lebrun, Gilles Morel, Joël Grabulos, Christian Mestres, Nawel Achir
Publikováno v:
Journal of Food Processing and Preservation
Journal of Food Processing and Preservation, 2022, 46 (10), ⟨10.1111/jfpp.16888⟩
Journal of Food Processing and Preservation, 2022, 46 (10), ⟨10.1111/jfpp.16888⟩
Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them to cooking, alkaline fermentation, and drying. The objective of this work was to monitor the evolution of the composition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff56660cc031e6d0f7931d0a663c216f
https://institut-agro-montpellier.hal.science/hal-03936396
https://institut-agro-montpellier.hal.science/hal-03936396
Publikováno v:
Food Research International
Food Research International, 2022, 156, pp.111134. ⟨10.1016/j.foodres.2022.111134⟩
Food Research International, 2022, 156, pp.111134. ⟨10.1016/j.foodres.2022.111134⟩
International audience; High-pressure treatments combined with crossflow microfiltration were used to obtain citrus concentrates enriched in carotenoids. The aim of this study was to investigate the effect of this process combination on carotenoid bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e4a9454fa6ba08f23522103f173088
https://hal.inrae.fr/hal-03653943/file/Dornier_Enhancement_FRI_2022.pdf
https://hal.inrae.fr/hal-03653943/file/Dornier_Enhancement_FRI_2022.pdf
Autor:
Imane Hammad, Manuel Dornier, Marc Lebrun, Isabelle Maraval, Patrick Poucheret, Claudie Dhuique‐Mayer
Publikováno v:
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, 2022, 102 (13), pp.5768-5777. ⟨10.1002/jsfa.11926⟩
Journal of the Science of Food and Agriculture, 2022, 102 (13), pp.5768-5777. ⟨10.1002/jsfa.11926⟩
Citrus juices can be cold-concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality of this type of micronutrient-dense