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Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22658- (2023)
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to th
Externí odkaz:
https://doaj.org/article/d2e855da37034d27a8d2ea353a429dc0
Publikováno v:
Molecules, Vol 27, Iss 3, p 852 (2022)
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time a
Externí odkaz:
https://doaj.org/article/810c4339e074489d968610a730294268
Autor:
Marvillet, Christophe
Publikováno v:
Gases in Agro-food Processes
Remy Cachon, Philippe Girardon, Andree Voilley. Gases in Agro-food Processes, Elsevier, 2019, 9780128124659. ⟨10.1016/B978-0-12-812465-9.00014-1⟩
Remy Cachon, Philippe Girardon, Andree Voilley. Gases in Agro-food Processes, Elsevier, 2019, 9780128124659. ⟨10.1016/B978-0-12-812465-9.00014-1⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::83c0f3b61615dcc09f5f598f958b957a
https://hal.archives-ouvertes.fr/hal-02358587
https://hal.archives-ouvertes.fr/hal-02358587