Browse by Mot Clé Matière

Group by: Date | Item Type | No Grouping

Jump to: 2016 | 2011 | 2004 | 2001 | 1999

Number of items: 5.

2016

Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Morante Nelson, Ceballos Hernan, Sanchez Teresa, Rolland-Sabaté Agnès, Calle Fernando, Hershey Clair, Gibert Olivier, Dufour Dominique. 2016. Food Hydrocolloids, 56 : pp. 383-395.

http://dx.doi.org/10.1016/j.foodhyd.2015.12.025

2011

Décongélation de produit congelé. Caruso Domenico, Le Van Phung, Goli Thierry. 2011. Paris : INPI, 10 p. N° de dépôt : 0753395, N° de brevet : FR2912604 B1

http://bases-brevets.inpi.fr/fr/document/FR2912604/publications.html?p=5&s=1506070260598&cHash=832735411996e9444444eda538fe2dfe&tx_jsearchrest_documentsearchrest%5BselectedDocumentRow%5D=2

Preview

2004

Contribution à l'étude de l'hydrolyse de la glucovanilline en vanilline dans la gousse du vanillier (Vanilla planifolia G. Jackson). Odoux Eric. 2004. Montpellier : UM2, 149 p. Thèse de doctorat : Sciences des aliments : Université Montpellier 2

2001

Freezing of a porous medium in contact with a concentrated aqueous freezant : Numerical modelling of coupled heat and mass transport. Lucas Thiphaine, Chourot Jean-Marc, Bohuon Philippe, Flick D.. 2001. International Journal of Heat and Mass Transfer, 44 (11) : pp. 2093-2106.

https://doi.org/10.1016/S0017-9310(00)00238-6

1999

Factors influencing mass transfer during immersion cold storage of apples in NaCl/sucrose solutions. Lucas Thiphaine, François J., Raoult-Wack Anne-Lucie, Bohuon Philippe. 1999. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 32 (6) : pp. 327-332.

https://doi.org/10.1006/fstl.1999.0556

This list was generated on Mon Mar 1 05:16:53 2021 CET.

Export as	RSS 1.0 RSS 2.0