Structural parameters that determine the rheological properties of apple puree

Autor: Espinosa-Muñoz, L., Renard, C.M.G.C., Symoneaux, R., Biau, N., Cuvelier, G.

Publikováno v: In Journal of Food Engineering December 2013 119(3):619-626

Interactions between globular proteins and procyanidins of different degrees of polymerization

Autor: Prigent, S.V.E., Voragen, A.G.J., van Koningsveld, G.A., Baron, A., Renard, C.M.G.C., Gruppen, H.

Publikováno v: In Journal of Dairy Science December 2009 92(12):5843-5853

In-situ NMR detection of apple parenchyma softening during thermal treatment

Autor: Leca, Alexandre, Clerjon, Sylvie, Traoré, Amidou, Riqueau, Gisele, Renard, C.M.G.C., Bonny, J.-M.

Publikováno v: F&V Processing
F&V Processing, Nov 2020, Avignon, France
3rd Symposium on Fruit and Vegetable Processing conference
3rd Symposium on Fruit and Vegetable Processing conference, Nov 2020, Avignon, France

International audience; Measuring the evolution of microstructure and texture of foods during cooking is difficult because conventional techniques cannot analyze the product's internal structure while preserving its integrity. However, understanding

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4bc2539c95b76bc9afd28d554bcb685a
https://hal.inrae.fr/hal-03341493

Size-exclusion chromatography of procyanidins: Comparison between apple and grape procyanidins and application to the characterization of fractions of high degrees of polymerization

Autor: Le Bourvellec, C., Picot, M., Renard, C.M.G.C.

Publikováno v: In Analytica Chimica Acta 2006 563(1):33-43

Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides

Autor: Le Bourvellec, C., Bouchet, B., Renard, C.M.G.C.

Publikováno v: In BBA - General Subjects 2005 1725(1):10-18