Search results for "Process (engineering)"
showing 10 items of 931 documents
Preference for astringent foods in children: no link with oral parameters
2006
International audience
Study of smoked sausages phenolic flavour compounds by solid phase microextraction
2002
National audience
Etude par spectroscopies de RMN 23Na, 31P et 1H : effets de la teneur en sel (NaCl) dans des matrices alimentaires
2008
The reduction of salt (NaCl) content in food has become a matter of public health. However, the multiple functions of salt in food make the reduction of its content difficult. The aim of this work was to demonstrate the applicability of NMR innovative techniques in order to characterise the mobility of sodium ions (distinction between ‘free’ and ‘bound’ sodium), to bring a better understanding of the role of salt in the organisation of the food matrix (in particular phosphorous molecules in dairy systems) and to study impact of salt on the mobility of aroma compounds. In a first step, the 23Na NMR study of iota-carrageenan gels validated the quantification of total sodium (Single-Quantum, S…
Comment assurer l'éveil des sens pour mieux apprécier la vie ?
2005
National audience
Wine active compounds. Proceedings of the WAC2008 international conference
2008
International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
International audience
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Interest of electrodialysis to reduce potassium level in vinasses
2002
National audience
Interactions between Streptococcus thermophilus and thermophilic lactobacilli strongly affect its growth during pressing of swiss-type cheeses
2007
National audience
Etude des transferts entre phases au sein d'une matrice laitière aux fruits
2005
National audience