Zobrazeno 1 - 10
of 51
pro vyhledávání: '"R. Chéret"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 18:15-23
The effect of high-pressure treatment (350 MPa, 6 min, 20 °C) combined with sodium chloride (1.5–3.0%) and phosphates (0.25–0.5%) on the texture, water retention, color and thermal properties was assessed in pork meat batters. A principal compon
Autor:
Jeanne-Marie Membré, R. Chéret, V. Anthoine, Hélène Simonin, Marion Lerasle, Sandrine Guillou, Michel Federighi
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2016, 233, pp.60-72. ⟨10.1016/j.ijfoodmicro.2016.05.027⟩
International Journal of Food Microbiology (233), 60-72. (2016)
International Journal of Food Microbiology, Elsevier, 2016, 233, pp.60-72. 〈10.1016/j.ijfoodmicro.2016.05.027〉
International Journal of Food Microbiology, Elsevier, 2016, 233, pp.60-72. ⟨10.1016/j.ijfoodmicro.2016.05.027⟩
International Journal of Food Microbiology (233), 60-72. (2016)
International Journal of Food Microbiology, Elsevier, 2016, 233, pp.60-72. 〈10.1016/j.ijfoodmicro.2016.05.027〉
International audience; A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75cb047b0b4f8684dd22800f98104a47
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01485162
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01485162
Autor:
Michel Federighi, Hélène Simonin, Jeanne-Marie Membré, R. Chéret, V. Anthoine, Marion Lerasle, Sandrine Guillou
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2014, 186, pp.74-83. ⟨10.1016/j.ijfoodmicro.2014.06.019⟩
International Journal of Food Microbiology, Elsevier, 2014, 186, pp.74-83. ⟨10.1016/j.ijfoodmicro.2014.06.019⟩
International audience; The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::474a3ee30d08b0913090b20a3cc6ea6c
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02315987
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02315987
Autor:
Michel Federighi, R. Chéret, V. Anthoine, Sandrine Guillou, Sandrine Rezé, Hélène Simonin, Marion Lerasle
Publikováno v:
Innovative Food Science & Emerging Technologies
Innovative Food Science & Emerging Technologies, 2014, 23, pp.54-60. ⟨10.1016/j.ifset.2014.02.009⟩
Innovative Food Science & Emerging Technologies, 2014, 23, pp.54-60. ⟨10.1016/j.ifset.2014.02.009⟩
International audience; The contribution of modified atmosphere packaging (MAP) in extending the shelf-life of high-pressure treated raw poultry sausages was examined by considering microbial and oxidative stability (TBARs) aspects. Raw poultry sausa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac640321b2755573aecda94252bbe17e
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02316001
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02316001
Autor:
R. Chéret
Publikováno v:
Shock Waves. 9:295-299
The 20th century saw the rapid development of quantum mechanics and micro-scales physics. However, classical mechanics did not lose any interest, and did not cease setting severe enigmas. Among them lies detonation, observed and measured since Berthe
Autor:
J.N. Johnson, R. Chéret
Publikováno v:
Shock Waves. 9:193-200
A historical summary of the early classic papers in shock compression science is presented with the purpose of establishing the foundations for more recent studies of shock waves in solids. The major (largely theoretical) works of the period from 180
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2012, 77 (8), pp.E188-E194. ⟨10.1111/j.1750-3841.2012.02816.x⟩
Journal of Food Science, Wiley, 2012, 77 (8), pp.E188-E194. ⟨10.1111/j.1750-3841.2012.02816.x⟩
International audience; The interaction of salt (0%, 1.5%, and 3% in the final product) and a high-pressure treatment (500 MPa, 20 degrees C, 6 min) was investigated using pork biceps femoris muscle. The Warner-Bratzler shear force and the water hold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9bf190dd50928bb8ff864721eab3c30
https://hal.inrae.fr/hal-02646998
https://hal.inrae.fr/hal-02646998
Autor:
R. Chéret
Publikováno v:
Shock Waves. 2:1-4
None of the scientific shock wave community will deny that the name of Hugoniot has become, as it were, a password. But who was this man, whose life was as brief as W. A. Mozart’s or V. Van Gogh’s, and whose most famous work appeared posthumously
Publikováno v:
Ninth International Conference on Numerical Methods in Fluid Dynamics ISBN: 9783540139171
We review some numerical methods used in the field of multifluid flows, radiation hydrodynamics, detonation and instability of related flows.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a8fb3598b23c18cb7eed8682c048a2b
https://doi.org/10.1007/3-540-13917-6_106
https://doi.org/10.1007/3-540-13917-6_106
Publikováno v:
Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2005, 82 (1), pp.81-87. ⟨10.1094/CC-82-0081⟩
Cereal Chemistry, American Association of Cereal Chemists, 2005, 82 (1), pp.81-87. ⟨10.1094/CC-82-0081⟩
Corresponding author. E.mail marie-francoise.samson@supagro.inra.fr; International audience; The mechanical, physical, and biochemical characteristics of mealy and vitreous endosperm were investigated. Endosperm were obtained from four durum wheat cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc0d5855d2c0fa1fc4bd42729f75eff
https://hal.inrae.fr/hal-02680230
https://hal.inrae.fr/hal-02680230