Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Têko Gouyo"'
Publikováno v:
International Multidisciplinary Modeling & Simulation Multiconference
International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland
International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland
International audience; A versatile simulator takes into account four major stages: defrosting, warm-up, and convective and boiling drying. This dynamic model considers that a frozen prefried french fries has three compartments: a central compartment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd76066c565588b6408135f1c52e68e
https://hal.inrae.fr/hal-03320803/document
https://hal.inrae.fr/hal-03320803/document
Autor:
Philippe Bohuon, Christian Mestres, Céline Hofleitner, Bénédicte Fontez, Têko Gouyo, Isabelle Maraval
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩
Food Research International, Elsevier, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩
International audience; The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67792d210fb097a5e55e7f014fcaf3cb
https://hal.inrae.fr/hal-02624675
https://hal.inrae.fr/hal-02624675
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2021, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
Journal of Food Engineering, Elsevier, 2021, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
International audience; This paper develops a model for hot-air frying of frozen pre-fried french fries. A dynamic threecompartment model including heat and vapour transfer was developed. The model takes into account four major stages: defrosting, wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d1d0eba3722e92570b636006fb4646c
https://doi.org/10.1016/j.jfoodeng.2021.110587
https://doi.org/10.1016/j.jfoodeng.2021.110587
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩
Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩
International audience; This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce8eb1e0dd8046e1a3affbf19f2d4ecc
https://doi.org/10.1016/j.jfoodeng.2021.110484
https://doi.org/10.1016/j.jfoodeng.2021.110484
Publikováno v:
Comptes Rendus Chimie. (6):766-777
The objective of this study was to investigate the effects of ultrasound-enhanced aqueous extraction on the valorization of polyphenols and proteins from rapeseed green biomass. Two types of biomass were studied: mature rapeseed stems collected aroun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5817198a46d0df553b8bc34b31127e68