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Jump to: 2014 | 2012 | 2011 | 2004 | 2003 | 2002 | 2001 | 2000 | 1998
Number of items: 13.

2014

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat. Goli Thierry, Ricci Julien, Bohuon Philippe, Marchesseau S., Collignan Antoine. 2014. Meat Science, 96 (3) : pp. 1133-1140.
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2012

Evolution of pH during immersion of meat protein matrices in acidic marinades. Goli Thierry, Bohuon Philippe, Ricci Julien, Collignan Antoine. 2012. Meat Science, 90 (3) : pp. 618-623.
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2011

Mass transfer dynamics during the acidic marination of turkey meat. Goli Thierry, Bohuon Philippe, Ricci Julien, Trystram Gilles, Collignan Antoine. 2011. Journal of Food Engineering, 104 (1) : pp. 161-168.
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2004

Prédiction du pH de la viande de dinde au cours du marinage dans des solutions d'acide acétique. Abi Nakhoul Pierre, Goli Thierry, Zakhia-Rozis Nadine, Bohuon Philippe, Trystram Gilles. 2004. Viandes et Produits Carnés (h.s.) : pp. 155-156. Journées des sciences du muscle et technologie des viandes. 10, Rennes, France, 25 October 2004/26 October 2004.
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2003

Pulsed vacuum brining of poultry meat : Experimental study on the impact of vacuum cycles on mass transfer. Deumier François, Bohuon Philippe, Trystram Gilles, Saber Nidal, Collignan Antoine. 2003. Journal of Food Engineering, 58 : pp. 75-83.

Pulsed vacuum brining of poultry meat : Interpretation of mass transfer mechanisms. Deumier François, Trystram Gilles, Collignan Antoine, Guédiber Lahcène, Bohuon Philippe. 2003. Journal of Food Engineering, 58 : pp. 85-93.

2002

Soaking turkey meat in salt-glucose syrup solutions. An experimental study of mass transfers. Deumier François, Collignan Antoine, Bohuon Philippe. 2002. Poultry Science, 81 : pp. 1243-1250.
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2001

Comparison of mass transfers of Turkey meat immersed in brine at atmospheric pressure and under partial pulsed vacuum. Deumier François, Collignan Antoine, Trystram Gilles, Bohuon Philippe. 2001. In : Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000. ed. by J. Welti-Chanes, G.V. Barbosa-Canovas, J.M. Aguilera, L.C. Lopez-Leal, P. Wesche-Ebeling, A. Lopez-Malo, E. Palou-Garcia. Lancaster : Technomic, pp. 1279-1283. ISBN 1-56676-951-5 International Congress on Engineering and Food. 8, Puebla, Mexique, 9 April 2000/13 April 2000.

Utilization of glucose syrup for drying and salting meat products. Effects on mass transfers. Deumier François, Collignan Antoine, Bohuon Philippe. 2001. In : Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000. ed. by J. Welti-Chanes, G.V. Barbosa-Canovas, J.M. Aguilera, L.C. Lopez-Leal, P. Wesche-Ebeling, A. Lopez-Malo, E. Palou-Garcia. Lancaster : Technomic, pp. 389-393. ISBN 1-56676-951-5 International Congress on Engineering and Food. 8, Puebla, Mexique, 9 April 2000/13 April 2000.

2000

Formulation et déshydratation de viande de volaille par immersion : étude des transferts de matière à pression atmosphérique et sous vide. Deumier François. 2000. Massy : ENSIA, 191 p. Thèse de doctorat : Génie des procédés : Ecole nationale supérieure des industries agricoles et alimentaires
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1998

Meat curing (beef, deer, duck and turkey) by the dewatering - impregnation soaking (DIS) process. Deumier François, Bohuon Philippe, Collignan Antoine. 1998. In : Congress processing Meat consumtion and culture. IRTA; INIA. Espagne : IRTA, pp. 450-451. Congress Proceeding of Meat Consumption and Culture. 44, Barcelone, Espagne, 30 August 1998/4 September 1998.

Salaison de viandes (boeuf, daim, canard et dinde) à l'aide du procédé de deshydratation-imprégnation par immersion (DII). Deumier François, Bohuon Philippe, Collignan Antoine. 1998. Viandes et Produits Carnés (h.s.) : p. 1. Compte rendu des journées des sciences du muscle et technologies de la viande. 74, Rodez, France, 1 October 1998/2 October 1998.

This list was generated on Mon Mar 1 06:25:26 2021 CET.