Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Valérie Guénard-Lampron"'
Publikováno v:
Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, In press, ⟨10.1111/jtxs.12604⟩
Journal of Texture Studies, Wiley-Blackwell, In press, ⟨10.1111/jtxs.12604⟩
International audience; Dysphagic people need to change their diet to avoid pain or risk of choking. For example, they can eat texture modified foods (including pureed and transitional foods, that is, food that start with one texture and change into
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b82c98d0dea2886ff24bfd338f51af8
https://hal-agroparistech.archives-ouvertes.fr/hal-03255100
https://hal-agroparistech.archives-ouvertes.fr/hal-03255100
Publikováno v:
Innovative Food Science & Emerging Technologies. 72:102738
How to process novel food with different texture properties and give more space to consumer personalization? These are the main goals of 3D printing: to enable consumers to carefully select their ingredients for healthier meals and create easily comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9541daf03f49588418234a93b3c543e
https://doi.org/10.1016/j.ifset.2021.102738
https://doi.org/10.1016/j.ifset.2021.102738
Publikováno v:
International Dairy Journal. 109:104742
Six different smoothing temperatures were compared for nonfat yogurt and the changes in syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the syneresis, firmness, flow time, viscosity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c59d36bde8b5899fb6815cb7d9838274
https://doi.org/10.1016/j.idairyj.2020.104742
https://doi.org/10.1016/j.idairyj.2020.104742
Autor:
Daniel St-Gelais, Sébastien Villeneuve, Sylvie L. Turgeon, Véronique Bosc, Valérie Guénard-Lampron
Publikováno v:
International Dairy Journal. 109:104780
Nonfat acid milk gel, acidified by GDL, was used to simulate microbial fermentation of milk to produce stirred yoghurt. Acid milk gel preparation at laboratory scale included stirring, pumping, smoothing and cooling operations. Two filters (pre-smoot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0b8fe9c35323d99dac7110fe72826fd
https://doi.org/10.1016/j.idairyj.2020.104780
https://doi.org/10.1016/j.idairyj.2020.104780