Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’

Autor: Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci

Publikováno v: International Journal of Food Science and Technology

Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157

Irreversible hardening of a colloidal gel under shear: The smart response of natural rubber latex gels

Autor: Paul Menut, Frédéric Bonfils, Sébastien Manneville, Brice Saint-Michel, Christian Sanchez, Mathieu Leocmach, Guilherme de Oliveira Reis, Thomas Gibaud, Laurent Vaysse

Publikováno v: Journal of Colloid and Interface Science
Journal of Colloid and Interface Science, Elsevier, 2019, 539, pp.287-296. ⟨10.1016/j.jcis.2018.12.031⟩
Journal of Colloid and Interface Science, 2019, 539, pp.287-296. ⟨10.1016/j.jcis.2018.12.031⟩

International audience; Natural rubber is obtained by processing natural rubber latex, a liquid colloidal suspension that rapidly gels after exudation from the tree. We prepared such gels by acidification, in a large range of particle volume fraction

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f027ae8253bc98622d00be8e16a849e
https://doi.org/10.1016/j.jcis.2018.12.031

Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice

Autor: Christelle Wisniewski, Michèle Delalonde, Julien Ricci, Layal Dahdouh

Publikováno v: Food and Bioproducts Processing

This work studies the role of dispersing and dispersed phases in the rheological properties of fruit juices during concentration operations. A special focus was given to the behavior of the dispersed phase (SS) when it is concentrated singly or simul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42b4e58231dc09b0f9a77b2af69c458d
http://agritrop.cirad.fr/599246/

Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes

Autor: Paola Labaky, Lidwine Grosmaire, Dominique Pallet, Julien Ricci, Nicolas Louka, Christelle Wisniewski, Layal Dahdouh

Publikováno v: Journal of Food Engineering

This study proposed to investigate the impact of ripening on the physical properties of mango purees. An extensive study of the particle size and rheological properties of mango purees and their dispersed phase was performed using particle size measu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54242a77fc9cd042b84ecf1c4b55d4a7
http://agritrop.cirad.fr/599245/

Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos and purees

Autor: Paola Labaky, Lidwine Grosmaire, Christelle Wisniewski, Julien Ricci, Layal Dahdouh, Nicolas Louka

Publikováno v: Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2020, 123, pp.188-198. ⟨10.1016/j.fbp.2020.06.013⟩

Mango has an abundant production leading to important post-harvest losses. Mango processing is an alternative to reduce these losses. Nowadays, the lack of instrumental tools suitable to sort mangos according to their ability to be processed into pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74f5b5458ca7c70b84c95149b318247c
https://hal.archives-ouvertes.fr/hal-03491552