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Results: 1-11 |
Results: 11
New packaging solutions for high pressure treatments of food
Authors: Lambert, Y Demazeau, G Largeteau, A Bouvier, JM Laborde-Croubit, S Cabannes, M
Citation: Y. Lambert et al., New packaging solutions for high pressure treatments of food, HIGH PR RES, 19(1-6), 2000, pp. 597-602
Packaging for high-pressure treatments in the food industry
Authors: Lambert, Y Demazeau, G Largeteau, A Bouvier, JM Laborde-Croubit, S Cabannes, M
Citation: Y. Lambert et al., Packaging for high-pressure treatments in the food industry, PACKAG T SC, 13(2), 2000, pp. 63-71
Right atrioventricular metastasis of a myxoid liposarcoma. A case report and a review of the literature
Authors: Gacem, K Vachon, L Benard, T Delaire, C Bouvier, JM
Citation: K. Gacem et al., Right atrioventricular metastasis of a myxoid liposarcoma. A case report and a review of the literature, ARCH MAL C, 93(9), 2000, pp. 1155-1158
Changes in aromatic volatile composition of strawberry after high pressuretreatment
Authors: Lambert, Y Demazeau, G Largeteau, A Bouvier, JM
Citation: Y. Lambert et al., Changes in aromatic volatile composition of strawberry after high pressuretreatment, FOOD CHEM, 67(1), 1999, pp. 7-16
Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins
Authors: Sancho, F Lambert, Y Demazeau, G Largeteau, A Bouvier, JM Narbonne, JF
Citation: F. Sancho et al., Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins, J FOOD ENG, 39(3), 1999, pp. 247-253
Two kinetic approaches and one empirical model for describing the non enzymatic browning of the Granny Smith apple under static conditions
Authors: Voegel-Turenne, C Allaf, K Bouvier, JM
Citation: C. Voegel-turenne et al., Two kinetic approaches and one empirical model for describing the non enzymatic browning of the Granny Smith apple under static conditions, SCI ALIMENT, 19(2), 1999, pp. 195-205
Effect of free fatty acids addition on corn grits extrusion cooking
Authors: Desrumaux, A Bouvier, JM Burri, J
Citation: A. Desrumaux et al., Effect of free fatty acids addition on corn grits extrusion cooking, CEREAL CHEM, 76(5), 1999, pp. 699-704
High pressure inactivation of Saccharomyces cerevisiae in Sabouraud broth and foodstuff
Authors: Lambert, Y Demazeau, G Largeteau, A Bouvier, JM Lestienne, M
Citation: Y. Lambert et al., High pressure inactivation of Saccharomyces cerevisiae in Sabouraud broth and foodstuff, VTT SYMPOS, 186, 1998, pp. 184-184
New design of high pressure equipment devoted to food processing
Authors: Lambert, Y Demazeau, G Largeteau, A Bouvier, JM Plantadis, R Lhenry, B
Citation: Y. Lambert et al., New design of high pressure equipment devoted to food processing, VTT SYMPOS, 186, 1998, pp. 185-185
Preservation of food quality after high pressure treatment
Authors: Lambert, Y Demazeau, G Lareteau, A Bouvier, JM
Citation: Y. Lambert et al., Preservation of food quality after high pressure treatment, VTT SYMPOS, 186, 1998, pp. 186-186
Texture and structure of crispy-puffed food products - Part II: Mechanicalproperties in puncture
Authors: van Hecke, E Allaf, K Bouvier, JM
Citation: E. Van Hecke et al., Texture and structure of crispy-puffed food products - Part II: Mechanicalproperties in puncture, J TEXT STUD, 29(6), 1998, pp. 617-632
Risultati: 1-11 |