Zobrazeno 1 - 10
of 96
pro vyhledávání: '"qualité sensorielle"'
Autor:
Djilali BOUHADI, Ahmed HARIRI, Zouaoui BENATTOUCHE, Fatima SAHNOUNI, Nebia BOUZIDI, Hamza BELKHODJA
Publikováno v:
Revue Nature et Technologie, Vol 14, Iss 02 (2022)
Le but de notre travail est d’évaluer la qualité de la tomate concentrée enrichie par l’huile d’olive locale vierge et son effet sur les paramètres biochimiques, nutritionnels et sensoriels du concentré de tomate. L’huile d’olive utili
Externí odkaz:
https://doaj.org/article/e9c7e642266b4ea9aa18c5a2d1cae96a
Autor:
Samira LAGHA-BENAMROUCHE
Publikováno v:
Revue Nature et Technologie, Vol 13, Iss 02 (2022)
Ce travail a pour objectif la comparaison de l’influence de la méthode de désamerisation sur la qualité sensorielle de deux confitures : bigarade et pamplemousse. Le sel, la chaleur et l'eau sont considérés comme des éléments moteurs dans l
Externí odkaz:
https://doaj.org/article/43342e69b2cb429fa6a94773734b969b
Autor:
Hélène Alami-Durante, Florence Lefèvre, Françoise Médale, Sophie Prache, Cécile Berri, Geneviève Corraze, Brigitte Picard, Dominique Bauchart, Bénédicte Lebret, Justine Faure
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.151-168
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168. ⟨10.20870/productions-animales.2015.28.2.3022⟩
INRA Productions Animales 2 (28), 151-168. (2015)
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.151-168
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.151-168. ⟨10.20870/productions-animales.2015.28.2.3022⟩
INRA Productions Animales 2 (28), 151-168. (2015)
Cette synthèse présente l’influence des caractéristiques des animaux et de leurs conditions d’élevage sur les qualités des viandes et des chairs des principales espèces animales d’élevage (porc, bovins, ovins, poulets, poissons). Les dim
Autor:
Brigitte Picard, Bénédicte Lebret
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.93-98
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.93-98
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.93-98. ⟨10.20870/productions-animales.2015.28.2.3013⟩
INRA Productions Animales 2 (28), 93-98. (2015)
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.93-98
INRA Productions Animales, INRA Editions, 2015, 28 (2), pp.93-98
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.93-98. ⟨10.20870/productions-animales.2015.28.2.3013⟩
INRA Productions Animales 2 (28), 93-98. (2015)
La viande et la chair de poisson constituent une source essentielle de protéines, de vitamines et de micronutriments pour l’alimentation humaine. Les produits carnés représentent une activité économique importante au niveau mondial ; le niveau
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.99-104
INRA Productions Animales 2 (28), 99-104. (2015)
INRA Productions Animales, Paris: INRA, 2015, 28 (2), pp.99-104
INRA Productions Animales 2 (28), 99-104. (2015)
Bien que la consommation de viande bovine ait diminué au cours des dernières années au niveau européen, la France demeure le premier producteur et consommateur de l’Union européenne. La filière française se distingue par la diversité de ses
Publikováno v:
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal
animal, Cambridge University Press (CUP), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
Animal, Vol 13, Iss 2, Pp 427-434 (2019)
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal
animal, Cambridge University Press (CUP), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2019, 13 (02), pp.427-434. ⟨10.1017/S1751731118001477⟩
Animal, Vol 13, Iss 2, Pp 427-434 (2019)
Excessive flavour in lamb meat is undesirable for consumers and can prompt purchase resistance. Volatile indoles responsible for off-flavours accumulate more in the fat of lambs on pasture than on grain and are enhanced when lambs graze alfalfa. Here
Autor:
Brigitte Picard, Mohammed Gagaoua
Publikováno v:
Foods, Vol 9, Iss 3, p 321 (2020)
Foods
Foods, MDPI, 2020, 9 (3), pp.321. ⟨10.3390/foods9030321⟩
Foods
Foods, MDPI, 2020, 9 (3), pp.321. ⟨10.3390/foods9030321⟩
Meat is an important source of proteins, vitamins, minerals and fat, and these nutrients are important for their beneficial effects on human health. In recent years, meat quality has become a more relevant topic for consumers with regard to health an
Publikováno v:
Livestock Science
Livestock Science, Elsevier, 2018, 214, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, 214, In press. ⟨10.1016/j.livsci.2018.06.011⟩
Livestock Science, Elsevier, 2018, In press. ⟨10.1016/j.livsci.2018.06.011⟩
pHu and palatability traits (tenderness, juiciness and beef flavor intensity) of 480 young bulls were investigated. For each trait, quality categories were built using unsupervised learning methods to relate them with the farm-to-table continuum data
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 78, pp.143-150. ⟨10.1016/j.lwt.2016.12.034⟩
LWT-Food Science and Technology, Elsevier, 2017, 78, pp.143-150. ⟨10.1016/j.lwt.2016.12.034⟩
To improve the sensory quality of Moroccan red press wines, press wines were separately submitted to micro-oxygenation and three fining agents (gelatin, Polyvinylpolypyrrolidone (PVPP) based formulation and pea protein) treatments at the winery Chate
Autor:
G.B. Mezgebo, Mark McGee, Brigitte Picard, R. I. Richardson, Edward G. O'Riordan, Frank J. Monahan, A.P. Moloney
Publikováno v:
animal
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. 〈10.1017/S175173111600272X〉
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal, Vol 11, Iss 9, Pp 1636-1644 (2017)
Mezgebo, G B, Monahan, F J, McGee, M, O'Riordan, E G, Picard, B, Richardson, I & Moloney, AP 2016, ' Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems ', animal . https://doi.org/10.1017/S175173111600272X
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. 〈10.1017/S175173111600272X〉
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal, Vol 11, Iss 9, Pp 1636-1644 (2017)
Mezgebo, G B, Monahan, F J, McGee, M, O'Riordan, E G, Picard, B, Richardson, I & Moloney, AP 2016, ' Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems ', animal . https://doi.org/10.1017/S175173111600272X
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
In grass-based beef production systems (PS), early maturing (EM) breed types may be preferable to late maturing (LM) breed types in achieving adequate fat cover. Biochemical and organoleptic characteristics of muscle from suckler bulls were investiga