Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sebastien, Curet"'
Autor:
Érica S. Siguemoto, Jorge A. W. Gut, Georgios Dimitrakis, Sebastien Curet, Lionel Boillereaux
Publikováno v:
Foods, Vol 10, Iss 8, p 1903 (2021)
Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwave applicato
Externí odkaz:
https://doaj.org/article/c6d8b964d3924dd1b21e03033be28860
Autor:
Silvina Patricia Meriles, Sebastien Curet, Lionel Boillereaux, Pablo Daniel Ribotta, María Cecilia Penci
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a06bcb7609fea0431f958efa185744
https://doi.org/10.1111/jfpe.14190
https://doi.org/10.1111/jfpe.14190
Autor:
Silvina Patricia, Meriles, Maria Cecilia, Penci, Sebastien, Curet, Lionel, Boillereaux, Pablo Daniel, Ribotta
Publikováno v:
Food Chemistry. 386:132760
The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582ff026d643401991535edd1b886890
https://doi.org/10.1016/j.foodchem.2022.132760
https://doi.org/10.1016/j.foodchem.2022.132760
Autor:
Sebastien Curet
Publikováno v:
Science et technologie des aliments. 2
Ce document presente les concepts elementaires des transferts de chaleur relatifs au procede de traitement thermique par micro-ondes de produits alimentaires. Les parametres procedes et les proprietes produits sont detailles en lien avec les differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1706ff9c7d3901230e0b98934139ce2
https://doi.org/10.21494/iste.op.2021.0676
https://doi.org/10.21494/iste.op.2021.0676