Sensory and physicochemical profiling of traditional and enriched gari in Benin

Autor: Nadège Kougblenou, Djidjoho Joseph Hounhouigan, Dominique Dufour, Geneviève Fliedel, Andrés Escobar, Laure Prin, Laurent Adinsi, Noël H. Akissoé

Publikováno v: Food Science & Nutrition, Vol 7, Iss 10, Pp 3338-3348 (2019)
Food Science and Nutrition
Food Science & Nutrition

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c838fbf9251799d9a4718bf20c706a38
https://doaj.org/article/e2c3db213f884e49a439b39ed9014612

Les procédés d’agglomération par sollicitations mécaniques. Application à la structuration de la semoule de blé dur pour la fabrication du couscous

Autor: Cuq, Bernard, Ruiz, Thierry

Publikováno v: 2017; 16. Congrès de la société française de génie des procédés (SFGP 2017), Nancy, FRA, 2017-07-10-2017-07-13

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::d8ed9a6e77461b94c8a70eb60e5ab994
http://prodinra.inra.fr/record/405107

Development of a novel integrated approach to monitor processing of cassava roots into gari: Macroscopic and microscopic scales

Autor: Layal Dahdouh, Dominique Dufour, Thierry Tran, Michèle Delalonde, Andrés Escobar, Eric Rondet, Julien Ricci, Bernard Cuq

Publikováno v: Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2018, 11 (7), pp.1370-1380. ⟨10.1007/s11947-018-2106-5⟩

Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e63f6cfcf7c2145fc96b634b0f642cd3
http://agritrop.cirad.fr/588311/

Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration

Autor: Bettina Bellocq, Agnès Duri, Thierry Ruiz, Bernard Cuq

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 219, pp.29-37. ⟨10.1016/j.jfoodeng.2017.09.005⟩
Journal of Food Engineering, Elsevier, 2017, ⟨10.1016/j.jfoodeng.2017.09.005⟩
Journal of Food Engineering, . (2018)

Article soumis; The control of the wet agglomeration processes of powders depends on the contribution of the characteristics of the native powders. The objective of this work is to specifically investigate the contribution of the size distribution (d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::116b607300c9656538d6296b39793b28
https://hal.archives-ouvertes.fr/hal-01607204/file/Bellocq-JFE-2017-manuscript-IATE_2.pdf

Vertical slow drag of an intruder in a laterally confined granular medium

Autor: Frédéric Mabille, Agnès Duri, Sandra Mandato, Bernard Cuq, Thierry Ruiz

Publikováno v: 8. International Conference on Micromechanics of Granular Media (Powders & Grains)
8. International Conference on Micromechanics of Granular Media (Powders & Grains), Jul 2017, Montpellier, France. EDP Sciences, EPJ Web of Conferences, 140, 2017, EPJ Web of Conferences. ⟨10.1051/epjconf/201714003083⟩
8. International Conference on Micromechanics of Granular Media (Powders & Grains), Jul 2017, Montpellier, France. ⟨10.1051/epjconf/201714003083⟩
EPJ Web of Conferences, Vol 140, p 03083 (2017)
(140)2017; 8. International Conference on Micromechanics of Granular Media (Powders & Grains), Montpellier, FRA, 2017-07-03-2017-07-07
8. International Conference on Micromechanics of Granular Media (Powders & Grains), Jul 2017, Montpellier, France. ⟨10.1051/epjconf/201714003083 ⟩

The study of force transmission and typologies of motions in a powder bed under low shear solicitation constitutes a challenging issue to achieve a monitoring of most of processes. This work relies on the characterisation of particle mobility in the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae8aeb53e5ff7248d20576007d98c5d6
https://hal.archives-ouvertes.fr/hal-01606882/file/DURI_PowdersandGrains_Vf_2.pdf