Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Valerie Beaumal"'
Autor:
Thais Cristina Benatti Gallo, Valérie Beaumal, Bérénice Houinsou-Houssou, Michèle Viau, Lucie Ribourg-Birault, Hélène Sotin, Joëlle Bonicel, Adeline Boire, Valéria Aparecida Vieira Queiroz, Hamza Mameri, Sylvain Guyot, Alain Riaublanc, Vânia Regina Nicoletti, Claire Berton-Carabin
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100323- (2024)
Sorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characteriz
Externí odkaz:
https://doaj.org/article/5d5af9da366e4f01b4ea9dcb7f2de8cc
Autor:
Valerie Lechevalier, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, Nuttinee Musikaphun, Gaelle Tanguy-Sai, Olivier Tranquet, Sandra Denery, Valerie Beaumal, Elisabeth David Briand, Fabienne Rancé, Anne Juchet, Martine Drouet, Evelyne Paty, Sandrine Legoué-Morillon, Marc Anton, Didier Dupont, Yoshinori Mine, Chantal Brossard, Francoise Nau
Publikováno v:
XVIIth european symposium on the quality of eggs and egg products
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. 2017
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
HAL
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. 2017
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
HAL
Egg is a widely used ingredient in many food products all around the world. It is indeed a major source of high quality proteins and essential nutrients and provides many desirable functional attributes such as foaming, emulsifying, gelling, colourin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e3bed369f267f6a1a5313af959d44646
https://hal.archives-ouvertes.fr/hal-01595727
https://hal.archives-ouvertes.fr/hal-01595727
Autor:
Pierre Brestaz, Anne Meynier, Sébastien Marze, Thomas Cattenoz, Daniel Picque, Valerie Beaumal, Claude Genot, Marc Anton
Publikováno v:
2. International Conference of Food Digestion
2. International Conference of Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2013, Madrid, Spain
2. International Conference of Food Digestion, Mar 2013, Madrid, Spain
HAL
2. International Conference of Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2013, Madrid, Spain
2. International Conference of Food Digestion, Mar 2013, Madrid, Spain
HAL
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::adfae30a5d1dfd02f67bc7df0f1d5255
https://hal.archives-ouvertes.fr/hal-01195489
https://hal.archives-ouvertes.fr/hal-01195489
Autor:
Judith Araceli Piermaria, Elisabeth David Briand, Valerie Beaumal, Sébastien Marze, Maria Christina Añon, Marc Anton
Publikováno v:
6. Jornadas Internacionales de Proteinas y Coloides Alimentarios
6. Jornadas Internacionales de Proteinas y Coloides Alimentarios, Universidad de Buenos Aires. Buenos Aires, ARG., Jul 2011, Buenos Aires, Argentina
HAL
6. Jornadas Internacionales de Proteinas y Coloides Alimentarios, Universidad de Buenos Aires. Buenos Aires, ARG., Jul 2011, Buenos Aires, Argentina
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4e6ea3d85d152951dbca4988f5f2a86e
https://hal.inrae.fr/hal-02803887
https://hal.inrae.fr/hal-02803887