Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sébastien Janas"'
Publikováno v:
Journal of Food Engineering. 109:561-570
The effect of heat treatments (drying and hydrothermal treatment) on the extractability of salt-soluble protein (SSP) was assessed using Promatest methodology for corn kernels heated between 60 °C and 120 °C. During drying, the evolution of the gra
Autor:
Sébastien Janas, Christophe Blecker, Bernard Wathelet, Nicolas Jacquet, Jacques Devaux, Nicolas Quiévy, Michel Paquot, Caroline Vanderghem
Publikováno v:
Polymer Degradation and Stability. 96:1582-1588
The aim of the present study was to compare the effect of different steam explosion treatments on the thermal degradation of a bleached cellulose. The intensity of a steam explosion treatment, which allows breakdown of the structural lignocellulosic
Publikováno v:
Journal of Food Engineering. 100:527-534
At harvest time, maize (Zea mays L.) has a moisture content too high to be stored, and has to be dried. To control the drying impact on maize characteristics, it is necessary to accurately know the spatial distribution of temperature and moisture con
Autor:
Sébastien Janas, Mariane Sindic, François Bera, Thaddée Masimango, Paul Malumba, Claude Deroanne
Publikováno v:
Journal of Food Engineering. 95:393-399
The effects of air drying temperature on the wet-milling performance and the proteins solubility indexes were investigated for corn kernels dried between 54 °C and 130 °C. It was observed that when the drying temperature increases, the starch yield