Search results for "Cuisson"
showing 9 items of 9 documents
La tradition vue par le technologue et la tradition vue par le consommateur: convergence et divergence dans le cas du jambon cuit
1995
National audience
Rice cooking and sensory quality
2019
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…
Etude de plusieurs échantillons variétaux de pommes de terre cuites à la vapeur
1997
National audience
A gas chromatography-olfactometric study of cooked cured ham-impact of sodium nitrite
1996
International audience
Colloque Les modes de cuisson alimentaire du feu originel à la vaposaveur
2015
Comité d’organisation :Jean-Pierre WILLIOT (responsable scientifique)Camille PRIEUX (secrétariat scientifique)Kilien STENGEL (IEHCA)
La symbolique du flambage au restaurant
2014
Identification of markers that can be recognised using spectroscopic sensors and which reflect key stages in the cooking of meat and fish
2016
One of the purposes of the Opticook project is to install spectroscopic sensors in ovens, so equipping them with non intrusive tools allowing following cooking process of meat and fish. The hypothesis on which sensors were developed was: are muscular proteins proper probes to discriminate among several cooking degrees? Thus, at the beginning of the project several tools were used to characterise effect of several cooking degrees on macroscopic properties (texture and colour) of beef, chicken and cod fillet samples. Following, calorimetry and spectroscopic techniques were used to study transformations at molecular scale. In particular, visible spectroscopy followed denaturation of haemprotei…
The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-…
1986
The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing
L’instrumentum métallique lié à la cuisine en Gaule romaine
2013
The metal finds associated to storage, food and liquids preparation and cooking comprise multipurpose and specific instruments. The first two phases are illustrated by rather few utensils: buckets, barrels, jugs and boilers, knives and other cleavers. Three cooking patterns are used for the third phase. The first one, simmering, needs hinged cauldrons, assembled or in one piece, maintained above the hearth by suspension chains, but also cauldrons and pots (jars) put down on cooking stands. Grilling needs gridirons, firedogs, braziers and roast spits. At last, for quick cooking with the supply of fat or water which allow to sear food pans and cooking stands are mainly being used. Small imple…