Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium

Autor: Fitria Rizki Novitasari, Elok Zubaidah, Philippe Blanc, Ignatius Srianta, Firka Julian Dewantari

Publikováno v: Biocatalysis and Agricultural Biotechnology
Biocatalysis and Agricultural Biotechnology, 2018, 13, pp.198-203. ⟨10.1016/j.bcab.2017.12.012⟩

Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong, Salak Madu, Salak Pondoh, Salak Segaran and Salak Suwaru) of the fruit were studie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0a453e2563601a9813139774e183d9
https://doi.org/10.1016/j.bcab.2017.12.012

Méthodologies statistiques pour le recueil et l’analyse de données de caractérisation de grands ensembles de stimuli – Application à la caractérisation sensorielle de produits et à la caractérisation de gestes culinaires

Autor: Brard, Margot

Publikováno v: Statistiques [math.ST]. Institut national supérieur des sciences agronomiques, agroalimentaires, horticoles et du paysage (AGROCAMPUS OUEST), 2019. Français
Statistiques [math.ST]. Institut national supérieur des sciences agronomiques, agroalimentaires, horticoles et du paysage (AGROCAMPUS OUEST), 2019. Français. ⟨NNT : ⟩

In the agri-food sector, the characterization of culinary techniques - through their observation and analysis - is increasingly seen as a lever for innovation. By analyzing how their products are used in the kitchen by the users (consumers or profess

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7b3eac230f7a23cf95d8cf70e0515c69
https://hal.archives-ouvertes.fr/tel-02124794

Effect of storage in glass and polyethylene terephthalate bottles on the sensory characteristics of rosé wine

Autor: Caille, Soline, Salmon, Jean-Michel, Samson, Alain

Publikováno v: Australian Journal of Grape and Wine Research
Australian Journal of Grape and Wine Research, Wiley/Australian Society of Viticulture and Oenology 2018, 24 (3), pp.373-378. ⟨10.1111/ajgw.12335⟩

Background and Aims: We studied the ageing of rosé wine in polyethylene terephthalate (PET) bottles compared to that in the reference glass bottle, as the PET bottle needs less energy for manufacture, transport and recycling, which is of benefit for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a6af4e5c2c840b6bbe47dbfa75992e3c
https://hal.archives-ouvertes.fr/hal-01837852

From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Autor: Matteo Bergamaschi, Giovanni Bittante, Flavia Gasperi, Franco Biasioli, Bruno Martin, Alessio Cecchinato

Publikováno v: Genetics, Selection, Evolution : GSE
Genetics Selection Evolution
Genetics Selection Evolution, BioMed Central, 2016, 48 (1), pp.89. ⟨10.1186/s12711-016-0263-4⟩
Genetics Selection Evolution 1 (48), . (2016)

Background Volatile organic compounds determine important quality traits in cheese. The aim of this work was to infer genetic parameters of the profile of volatile compounds in cheese as revealed by direct-injection mass spectrometry of the headspace

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d46c02ba59020228c8bcc196d1051286
http://hdl.handle.net/10449/38397

Khliaa ezir, a traditional cured meat product of algeria: preparation and characterization

Autor: Boudechicha, Hiba-Ryma, Gagaoua, Mohammed, Hafid, Kahina, Becila, Samira, Boudjellal, Abdelghani, Astruc, Thierry

Publikováno v: 61. International Congress of Meat Science and Technology (ICoMST)
61. International Congress of Meat Science and Technology (ICoMST), Aug 2015, Clermont-Ferrand, France
61th. International Congress of Meat Science and Technology (ICoMST). 2015; 61. International Congress of Meat Science and Technology (ICoMST), Clermont-Ferrand, FRA, 2015-08-23-2015-08-28, 203-203

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0d694a65a4176586aa095f965cf99848
https://hal.inrae.fr/hal-02743708