Résultats pour : "acrylamide"

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Aller à 2017 | 2015 | 2012 | 2011 | 2010

Nombre de documents : 5.

2017

Harmful compounds in coffee. Durand Noel, Fontana Angélique. 2017. In : Achieving sustainable cultivation of coffee: Breeding and quality traits. Lashermes Philippe (ed). Cambridge : Burleigh Dodds Science Publishing, 311-322. (Burleigh Dodds Series in Agricultural Science, 39) ISBN 978-1-78676-152-1

https://doi.org/10.19103/AS.2017.0022.16

2015

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores. Bassama Joseph, Achir Nawel, Trystram Gilles, Collignan Antoine, Bohuon Philippe. 2015. Journal of Food Engineering, 149 : 204-213.

https://doi.org/10.1016/j.jfoodeng.2014.10.017

2012

Modeling deep-fat frying for control of acrylamide reaction in plantain. Bassama Joseph, Brat Pierre, Boulanger Renaud, Günata Ziya, Bohuon Philippe. 2012. Journal of Food Engineering, 113 (1) : 156-166.

https://doi.org/10.1016/j.jfoodeng.2012.04.004

2011

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity. Bassama Joseph, Brat Pierre, Bohuon Philippe, Hocine B., Boulanger Renaud, Günata Ziya. 2011. Food Research International, 44 (5) : 1452-1458.

https://doi.org/10.1016/j.foodres.2011.03.018

2010

Study of acrylamide mitigation in model system: Effect of pure phenolic compounds. Bassama Joseph, Brat Pierre, Bohuon Philippe, Boulanger Renaud, Günata Ziya. 2010. Food Chemistry, 123 (2) : 558-562.

https://doi.org/10.1016/j.foodchem.2010.04.071

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