Zobrazeno 1 - 10 of 523 pro vyhledávání: '"Technologie après récolte"'
1
Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing
Autor: Ubaldo Richard Marín-Castro, Marco Salgado-Cervantes, Dominique Pallet, Manuel Vargas-Ortiz, Adrien Servent
Publikováno v: Journal of Food Science and Technology
Mangoes of the Manila and Ataulfo varieties are characterized by having a pleasant flavor and an attractive color of both the peel and pulp. However, due to their post-harvest physiology, they are highly perishable and very susceptible to physical da
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5bfd2605ca5a0dac1e801c28abb86f7
https://doi.org/10.1007/s13197-022-05479-0
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3
Extensive experimental validation of a model for pneumatic drying of cassava starch
Autor: Arnaud Chapuis, Charlene Lancement, Francisco Giraldo, Marcelo Precoppe, Martin Moreno, Dominique Dufour, Thierry Tran
Publikováno v: Drying Technology
A pneumatic drying model, developed in a previous work, was tested and validated based on a series of 56 experiments of cassava starch drying conducted on a pilot-scale pneumatic dryer. After fitting two parameters, the average diameter of starch par
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea9654f5e24498192239e24536878a19
http://agritrop.cirad.fr/601240/
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5
Physicochemical and physiological changes during the ripening of Banana ( Musaceae) fruit grown in Colombia
Autor: Thierry Tran, Karina López-López, Borja Cantero-Tubilla, Jhon L. Moreno, Luis Augusto Becerra Lopez Lavalle, Dominique Dufour
Publikováno v: International Journal of Food Science and Technology
The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae, Dominico Harton (plantain), Guineo (cooking banana) and Gros Michel (dessert banana), were evaluated and statistically analysed during post-harves
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::827972ae8c2707bb075e07304fdadd8b
https://doi.org/10.1111/ijfs.14851
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6
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing
Autor: Cíntia Sorane Good Kitzberger, Luiz Filipe Protasio Pereira, Pierre Marraccini, David Pot, Maria Brígida dos Santos Scholz
Publikováno v: AIMS Agriculture and Food
AIMS Agriculture and Food, 2020, 5 (4), pp.700-714. ⟨10.3934/agrfood.2020.4.700⟩
AIMS Agriculture and Food, Vol 5, Iss 4, Pp 700-714 (2020)
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The obje
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a0d8a71496ff33f9870e8b5af543de
https://doi.org/10.3934/agrfood.2020.4.700
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7
Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes
Autor: Diop, Alioune, Méot, Jean-Michel, Léchaudel, Mathieu, Chiroleu, Frédéric, Ndiaye, Nafissatou, Mertz, Christian, Cissé, Mady, Chillet, Marc
Publikováno v: Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 490, p 490 (2021)
Foods, In press, 10 (3), pp.490. ⟨10.3390/foods10030490⟩
International audience; The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::c13155efb57230635557e9977c6e9104
http://europepmc.org/articles/PMC7996146
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8
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds
Autor: Louis Ban-Koffi, Alfred Koffi Yao, Isabelle Maraval, Tagro Simplice Guehi, Koumba Maï Koné, Marc Lebrun, Ange Didier Dominique Kouassi, Renaud Bonlanger, Noël Durand, Brice Judicaël Assi‐Clair
Publikováno v: International Journal of Food Science and Technology
Most of volatile flavour compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were per
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf4fd4762b1e2f08d804c84fa5b28c7
http://agritrop.cirad.fr/598881/
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9
Enhancement of fine flavour cocoa attributes under a controlled postharvest process
Autor: Sebastián Escobar, Fabrice Vaillant, Margareth Santander, Diana Sinuco, Jader Rodríguez
Publikováno v: Food Research International
Despite the importance of fermentation for cocoa quality, process parameters are not controlled under spontaneous conditions at farms. This study evaluates the influence of spontaneous fermentation and processing under laboratory-controlled condition
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26aa51639b01ff4b969aedc13b54eaf4
https://pubmed.ncbi.nlm.nih.gov/33992349
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10
Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory
Autor: Germain Kansci, Claire Bourlieu, Sylvain Rafflegeau, Georges Frank Ngando Ebongue, Claude Genot, Doris Nanda
Publikováno v: OCL Oilseeds and fats crops and lipids
OCL Oilseeds and fats crops and lipids, EDP, 2020, 27, pp.52. ⟨10.1051/ocl/2020046⟩
OCL. Oilseeds and Fats, Crops and Lipids
Oilseeds and fats, crops and lipids, Vol 27, p 52 (2020)
Effet du stockage post-récolte et de la congélation des fruits de palme sur le rendement d'extraction et la qualité de l'huile de palme brute. Dans le contexte africain de l'extraction artisanale d'huile de palme brute (HPB), cette étude s'intér
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::767ba69b2b0815e1bd445eeaf9c5457a
https://hal.inrae.fr/hal-02986863/file/Nanda-OCL-2020-CC-BY.pdf
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