Résultats pour : "Curcuma longa"
Nombre de documents : 6.
2023
Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Maraval Isabelle, Forestier-Chiron Nelly, Servent Adrien, In Sokneang, Bohuon Philippe.
2023.
Journal of Food Measurement and Characterization,
17 : 998-1008.
2022
Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.
Yin Molika, Weil Mathieu, Avallone Sylvie, Lebrun Marc, Conejero Geneviève, In Sokneang, Bohuon Philippe.
2022.
Journal of Food Processing and Preservation,
46 (5):e16643, 11 p.
2020
Prévisualisation |
2007
Stability and analysis of phenolic pigments.
Brat Pierre, Tourniaire Franck, Amiot Marie Josèphe.
2007.
In : Food colorants, chemical and functional properties. Carmen Socaciu (ed.)
. Boca Raton : CRC Press, 71-86.
(Chemical and functional properties of food components)
ISBN 978-0-8493-9357-0
2001
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